6413 Burden Blvd.
Pasco, Washington 99301
(509)412-1175

Angie’s Recipe of the Day: Paleo Shepherd Pie

Angie’s Recipe of the Day:  Paleo Shepherd Pie

 

Ingredients

  • 3/4 lb parsnips, peeled and grated
  • 1 Tbs olive oil
  • 1 tsp onion salt
  • 1 bacon slice
  • 1/2 lb zucchini, sliced
  • 1/4 lb white button, cremini or shitaake mushrooms, sliced
  • 1 stalk celery, diced
  • 1 tsp coconut oil
  • 1/2 red onion, finely diced
  • 1-1/4 lb ground turkey
  • 2 green onions, sliced
  • 1 Tbs Italian seasoning
  • 1 tsp celery salt
  • 1/2 tsp freshly ground black pepper
  • 8 egg whites, divided
  • 1/2 cup fresh parsley, chopped

 

Instructions

  1. Preheat oven to 450° F.
  2. Peel parsnips and grate with a cheese grater. Mix with onion salt and olive oil, and set aside.
  3. Cook bacon slice in a large saute pan over medium heat. Save bacon fat and leave it in the pan. Cool bacon slice, crumble, and set aside.
  4. Add zucchini, mushrooms, and celery to the pan with the bacon fat and saute until slightly softened.
  5. Heat a separate pan over medium-high heat, and add coconut oil when hot. Add onions, ground turkey, Italian seasoning, celery salt and black pepper to taste. Saute until turkey is fully cooked.
  6. Combine meat and vegetables in one pan and mix thoroughly. Let cool 5 minutes.
  7. Combine 4 egg whites with parsley and stir into the meat and vegetable mixture.
  8. Combine the other 4 egg whites with parsnips.
  9. Coat an 8×8 baking dish with olive oil.
  10. Add meat and vegetable mixture, cover with parsnip mixture and top with crumbled bacon.
  11. Bake for about 25 minutes or until the top begins to brown.

 

 

Calories 487.6  

 Total Fat 37.0 g

Saturated Fat 12.8 g

Polyunsaturated Fat 3.6 g

Monounsaturated Fat 15.1 g  

Cholesterol 119.7 mg   

 Sodium 701.3 mg  

Potassium 549.1 mg  

Total Carbohydrate 11.1 g

Dietary Fiber 3.5 g

Sugars 1.3 g  

 Protein 28.3 g

Vitamin A 133.0 %

Vitamin B-12 11.8 %

Vitamin B-6 21.3 %

Vitamin C 57.1 %

Vitamin D 0.0 %

Vitamin E 3.8 %

Calcium 5.3 %

Copper 7.2 %

Folate 16.8 %

Iron 17.4 %

Magnesium 8.2 %

Manganese 13.2 %

Niacin 17.9 %

Pantothenic Acid 8.9 %

Phosphorus    17.7 %

Riboflavin 12.9 %

Selenium 28.7 %

Thiamin 36.3 %

Zinc 12.2 %

About the Author

Leave a Reply

*

captcha

Please enter the CAPTCHA text