Shepard's Pie with Cauliflower Mash

For the Bouquet Garni

1. Add thyme and bay leaves to a small spice bag or tie herbs together with a piece of kitchen twine. Reserve until ready to use.

For the Turkey and Vegetables

1. Warm a tablespoon of olive oil in a medium dutch oven over medium heat. Add turkey to pan and brown until the turkey is fully cooked. 5-6 minutes.
2. Add the chopped parsnips, carrots and shallot. Mix in tomato paste and 1/2 teaspoon Papa Joe’s Salt. Cook for 3-4 minutes until the shallot becomes translucent.
3. Add beef broth and bouquet garni. Make sure that the bouquet garni is completely covered by the broth.
4. Cover and leave the meat and vegetables to simmer over low heat for 10 minutes. Remove the cover and simmer for an additional 15-20 minutes. Once most of the liquid has evaporated and the carrots are tender, remove the bouquet garni from the turkey and vegetables.

For the Cauliflower Mash

1. Chop a large head of cauliflower into large florets. Steam the cauliflower for 6-7 minutes until it is tender.
2. In your food processor or blender, puree steamed cauliflower with coconut milk, avocado mayonnaise, garlic and Papa Joe’s Salt.

Baking the Shepherd's Pie

1. Preheat oven to 350°. Spread turkey and vegetables evenly over the bottom of your baking pan. Cover with cauliflower mash. Bake for 15-20 minutes until the entire pie is warmed through.

Serve with a fresh green salad and your favorite dressing. Leftovers can be stored in the refrigerator for 2-3 days.