For the potatoes:
- 1-1/2 lbs sweet potatoes, peeled, diced
- 3 cloves garlic
- 1/4 cup fat free chicken broth*
- salt and pepper to taste
For the filling:
- 1 lb 93% lean ground turkey or sausage
- 1 tsp olive oil
- 1 medium onion, diced
- 3 celery stalk, chopped
- 3 parsnip, diced
- 2 cloves garlic, diced
- 8 oz mushrooms, diced
- 4 small zucchini
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp freshly chopped rosemary
- salt and pepper
Preheat oven to 400°F.
In a large saute pan brown turkey or sausage; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
Add garlic and mushrooms; sauté another 3-4 minutes. Add salt and pepper and mix well. Add vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
spread the meat mixture on the bottom of a cake pan. Top each with mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.
This is one of my families favorite paleo dinners! Even Xander loves it and that is saying a lot! :) Enjoy this healthy dish!