Paleo Turkey Cottage Pie

Savor the comforting flavors of this Paleo Turkey Cottage Pie, a wholesome twist on a traditional favorite that’s perfect for clean eaters and Whole30 enthusiasts. This hearty recipe swaps out starchy potatoes for a velvety cauliflower mash, blended with coconut milk and ghee for a creamy, dairy-free topping. Beneath the golden, oven-baked crust lies a savory filling of lean ground turkey, colorful vegetables like zucchini, carrots, and celery, and a fragrant blend of spices, all simmered in a rich tomato and chicken broth base enhanced with coconut aminos. Ready in just an hour, this gluten-free and grain-free dish is both nourishing and satisfying, making it an ideal weeknight dinner for the whole family. Garnish with fresh parsley for a bright, herbaceous finish, and enjoy this guilt-free comfort food classic!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb Ground turkey
• 2 tbsp Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 1 medium Zucchini, diced
• 2 tbsp Tomato paste
• 1 cup Chicken broth
• 2 tbsp Coconut aminos
• 1 tsp Fresh thyme, chopped
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 cups Cauliflower florets
• 0.25 cup Coconut milk
• 2 tbsp Ghee
• 2 tbsp Fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Remove the turkey from the skillet and set aside.

Step 3

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Add the diced carrots, celery, and zucchini to the skillet. Cook for 5–7 minutes until the vegetables are tender.

Step 5

Return the cooked ground turkey to the skillet. Stir in the tomato paste, chicken broth, coconut aminos, thyme, paprika, salt, and black pepper. Allow the mixture to simmer for 5–7 minutes until slightly thickened. Remove from heat.

Step 6

Meanwhile, steam the cauliflower florets in a large pot until tender, about 8–10 minutes. Drain thoroughly.

Step 7

In a food processor or blender, combine the steamed cauliflower, coconut milk, ghee, and a pinch of salt. Blend until smooth and creamy.

Step 8

Transfer the turkey and vegetable mixture to an oven-safe baking dish and spread it out evenly.

Step 9

Spoon the mashed cauliflower over the turkey mixture, spreading it evenly with a spatula to create a smooth layer.

Step 10

Bake in the preheated oven for 20 minutes, or until the edges are bubbling and the top begins to turn golden.

Step 11

Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.

Nutrition Facts

Serving size	(1858.5g)

Amount per serving	% Daily Value*
Calories	1537.5

Total Fat 90.7g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 402.0mg	0%
Sodium 4122.3mg	0%
Total Carbohydrate 78.4g	0%
Dietary Fiber 20.6g	0%
Total Sugars 40.1g
Protein 105.0g	0%

Vitamin D 0IU	0%
Calcium 298.2mg	0%
Iron 10.7mg	0%
Potassium 3363.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 27.1%

Carbs: 20.2%