Winter Squash Shepherd’s Pie

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