olive oil or coconut oil cooking spray
1 cup of diced carrots
1 cup of diced celery
1/2 of an onion, chopped
1/3 cup of chicken broth
1 tsp of Himalayan salt
3 T of tomato paste
1 lb organic lean ground turkey
2 cups of chopped cauliflower
2 cups of red potatoes, peeled and chopped
2 T of vegan butter, olive oil, or ghee
Bring a large pot of water to boil and add in potatoes. Cook for 5 minutes, then add in cauliflower. Boil for another 10 minutes.
In the meantime, spray pan with cooking spray and cook veggies on low for 10 minutes or until they begin to soften, adding a few tablespoons of water to help them steam, if necessary.
Add in turkey and cook through.
Stir in chicken broth, 1/2 tsp of salt and tomato paste and continue to cook until the sauce thickens a bit.
Preheat your oven to 350.
When potatoes and cauliflower are finished, drain them well, then place in a food processor or mixer. Add in 1/2 tsp of salt and 2 T of olive oil, ghee or vegan butter and mix. If necessary, add in a tablespoon or two of chicken broth.
Spray pie pan with cooking spray and fill first with the meat mixture, then with the potato/cauliflower mix. Bake at 350 for 30 minutes.