As today marks the first day of August I am gearing up for that fall season ahead. Yes, I love summer, but there is something about that fall crisp air vibe that gets me all sorts of excited.
When I think of August, for some reason I think of shepherd’s pie and chili. Weird, I know but they are two of my favorite recipes and I love to spice them up.
This time around I thought about how I could spice up my shepherd’s pie recipe. I had some homegrown zucchini on hand I was dying to chop up and who doesn’t love adding bacon to anything? So I decided to incorporate these two ingredients into my already amazing shepherd’s pie recipe.
First for this recipe I finely chopped up two carrots, half my homegrown zucchini, one yellow onion, and one small green pepper.
Start by sautéing your carrots, zucchini, and green pepper in EVOO over medium high heat. Stir over heat for a few minutes. Then add your onion and two tablespoons of minced garlic. Cook for 4-5 minutes. Then push vegetables to the side to allow room for your meat.
I am a ground turkey girl, so I almost always use turkey. I added one pound of ground turkey to the skillet and let cook for about eight minutes or so, breaking up the turkey as I stirred.
Once meat is fully cooked add one cup of frozen peas, one teaspoon of rosemary, two tablespoons of tomato paste, and half a cup of chicken broth. Stir to mix well, making sure the tomato paste separates and mixes in. Cover and simmer for about ten minutes.
While your meat and vegetables are simmering heat two frozen bags of cauliflower rice over low heat. I used two 12 oz bags. Once the cauliflower is soft place into a blender or food processor. Add one egg yolk, 3/4 cup of almond milk, three tablespoons of ghee, salt, pepper, and one tablespoon minced garlic to cauliflower. Blend well for about one minute until everything is mixed well.
Now that your cauliflower mashed topping is ready you are ready to construct. Place your turkey/vegetable mix into a baking dish. I like my layers to be a little thinner so I used a bigger dish.
Then place your cauliflower mashed on top in chunks placed evenly. By doing this it ensures your cauliflower layer is evenly spread. Then use the back of a spoon to spread out the cauliflower.
The best part is next….adding your BACON! Make sure you use a whole 30 compliant brand of course. I cooked my bacon in the air fryer at 290 degrees for 9 minutes to get it perfect. Then I cut it up into small chunks to spread across the top.
Place into oven at 400 degrees for about 25-30 minutes. Let cool and ENJOY!
- 2 TBSP olive oil
- 2 carrots, finely chopped
- 1 zucchini, finely chopped
- 1 green bell pepper, finely chopped
- 2 tablespoons minced garlic
- 1 pound ground turkey
- salt and pepper
- 1 teaspoon rosemary
- 1 cup frozen green peas
- 2 TBSP tomato paste
- 1/2 cup chicken broth
- 2 12 oz bags frozen cauliflower
- 3/4 cup almond milk
- 3 TBSP ghee
- 1 TBSP minced garlic
- salt and pepper
- 1 egg yolk
- 6 strips cooked bacon
- Preheat oven to 400 degrees.
- In a large skillet cook your carrots, pepper, and zucchini in evoo over medium heat for 2 or so minutes.
- Add your onion and garlic and mix in. Continue cooking for 4-5 more minutes.
- Push vegetables to the side and add ground turkey, salt, and pepper. Mixing well to ensure it breaks up.
- Cook for 8 or so minutes until its completely cooked through.
- Add rosemary, peas, tomato paste, and broth. Mix well ensuring tomato paste mixes well. Cover and simmer for 10 minutes.
- Heat both bags of frozen cauliflower rice over low heat for about 8-10 minutes.
- Once heated through place cauliflower into blender or food processor.
- Add almond milk, ghee, egg yolk, and garlic. Blend well for 2 minutes or so.
- Place your meat mixture into a baking dish and top with cauliflower mashed.
- Cut up your bacon and sprinkle on top.
- Place in oven and cook for 25-30 minutes.