Turkey Shepherd’s Pie with Butternut Squash
4 cups of cooked butternut squash (will be roughly 1 squash)
1.5 pounds of ground turkey
½ zucchini finely chopped
½ white onion finely chopped
2 cups of thinly sliced kale
3 cloves of garlic, thinly sliced
2 tablespoons of butter
2 tablespoons of olive oil
1 pinch of paprika
1 teaspoon of coconut palm sugar
salt and pepper to taste
Cut the butternut squash in half and remove the seeds.
Season with salt and pepper, drizzle with 1 tbsp. of olive oil, and roast in a 400 degree F oven for 25 to 30 minutes.
Scoop out the flesh into a pan with 1 clove of sliced garlic.
Cook until the flavor of the garlic starts to come out, about 5 minutes.
Add in the butter and the coconut palm sugar and cook for another 3 minutes.
Season with salt and pepper and puree in a food processor until smooth.
Heat up another pan with olive oil and cook the turkey with the zucchini, onion and garlic.
Season with salt and pepper and then add in the kale.
Transfer to a oven proof casserole dish, and top with the butternut squash.
Add a pinch of paprika to the top and brown in the oven under your broiler for 5-7 minutes.
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