Paleo Turkey Cottage Pie
Indulge in the wholesome comfort of a Paleo Turkey Cottage Pie, a perfect harmony of hearty ground turkey, colorful veggies, and a creamy cauliflower mash that will satisfy your cravings while staying true to a paleo lifestyle. This gluten-free and dairy-free casserole features a rich, flavorful filling made with diced carrots, celery, zucchini, and aromatic spices like thyme and paprika, all simmered to perfection. Topped with velvety cauliflower mash blended with coconut milk and ghee, this guilt-free dish delivers a deliciously healthy twist on classic comfort food. Ready in just an hour, this recipe makes for a nourishing family dinner or meal-prep favorite. Garnish with fresh parsley for an elegant finish and savor every bite of this paleo-friendly delight!
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 medium Zucchini, diced
- 2 tbsp Tomato paste
- 1 cup Chicken broth
- 2 tbsp Coconut aminos
- 1 tsp Fresh thyme, chopped
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Cauliflower florets
- 0.25 cup Coconut milk
- 2 tbsp Ghee
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Remove the turkey from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the diced carrots, celery, and zucchini to the skillet. Cook for 5–7 minutes until the vegetables are tender.
Return the cooked ground turkey to the skillet. Stir in the tomato paste, chicken broth, coconut aminos, thyme, paprika, salt, and black pepper. Allow the mixture to simmer for 5–7 minutes until slightly thickened. Remove from heat.
Meanwhile, steam the cauliflower florets in a large pot until tender, about 8–10 minutes. Drain thoroughly.
In a food processor or blender, combine the steamed cauliflower, coconut milk, ghee, and a pinch of salt. Blend until smooth and creamy.
Transfer the turkey and vegetable mixture to an oven-safe baking dish and spread it out evenly.
Spoon the mashed cauliflower over the turkey mixture, spreading it evenly with a spatula to create a smooth layer.
Bake in the preheated oven for 20 minutes, or until the edges are bubbling and the top begins to turn golden.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4122 mg | 179% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 40.1 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3364 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
