Forwarded from TomW:
PALEO SHEPHERD’S PIE
A yummy, winter meal that is great as leftovers!
Make’s 4 servings (which means we’ll be using 2 now and 2 for
leftovers. So plan accordingly if you’re adjusting).
20 oz Ground Turkey 110 P 35 F
12 oz Parsnnips - pealed and grated - 63 C
8 oz Zucchini - sliced - 8 C
3 oz mushrooms (i used shitake) - sliced - 3 C
1/2 C Red Onion - 5 C
1/2 C Cilantro - negligible C
2 Green Onions - chopped - 4 C
1/2 Cup Celery - sliced - negligible C
1 Slice Bacon - 15F 3P
8 egg whites - 24 P
1 Tbl Spoon Olive Oil - 14 F
1 Teaspoon Onion Salt
1 Teaspoon Celery Salt
1 Tablespoon Seasoning (I used Italian Seasoning. Costco Rustic Tuscan
Seasoning would also work well)
Preheat oven to 450F.
Peal and grate the parsnips with a cheese grater. Mix with onion salt
and olive oil and set aside.
Cook the bacon slice . DO NOT throw out the bacon fat. Leave it in the
Pan fry the onions, turkey, Italian Seasoning, and onion salt .Pepper
Saute in the bacon fat the zucchini, mushrooms, and celery.
Combine meat and veggies in one pan and mix thoroughly. Then let cool
down a couple minutes.
Take 4 egg whites and the cilantro and mix them into the meat/veggies.
Take other 4 egg whites and mix with parsnips.
Coat an 8X8 pan with olive oil.
Add meat and veggies then cover with parsnip mixture.
Cook in oven at 450F for about 25 minutes or until top start to brown.