A classic dish with a winter twist! This squash-topped pie is sure to delight during the cold months.
1 Tbsp. grass-fed butter or olive oil or coconut oil
1 yellow onion, chopped
2 celery stalks, chopped
1-lb. organic ground turkey, chicken, bison or beef
3 large carrots, chopped
1 cup fresh broccoli florets
1 tsp. dried thyme
2 tsp. dried oregano
½ tsp. sea salt
Pepper to taste (about ¼ tsp.)
1 cup frozen peas
¾ cup chicken broth, preferably homemade
1 Tbsp. coconut flour
2+ cups cooked winter squash (buttercup, butternut, acorn, pumpkin)
1-4 Tbsp. full-fat coconut milk
2 Tbsp. grass-fed butter, plus more for dotting the pie
Melt 1 Tbsp. butter or oil over medium heat in a large skillet. Add onion and celery and sauté for 2 minutes. Then, add the ground turkey and break up the meat with a spatula. Cook for about 3-5 minutes.
Add carrots and broccoli and cook another 3-5 minutes. Next, add the thyme, oregano, sea salt, pepper and peas. Continue to cook 2 more minutes.
Pour in broth and coconut flour and mix well. Bring to a simmer over medium-low heat and cook 5 minutes.
While mixture is simmering, mash the cooked squash with 2 Tablespoons butter and 1-4 Tablespoons coconut milk. Add a pinch of sea salt, if desired.
Grease a 2-quart casserole dish with butter and add meat/veggie mixture. Spread mashed squash evenly over the top. Dot some butter on top of the squash, if desired.
Bake at 400°F oven for 30-35 minutes.
Yields: 4-5 servings