veggie shepherds pie with turmeric-butternut squash "cheesy" mash (dairy free, paleo)

yummiest fall comfort food for the whole family. make ahead, and bake when ready! this dish even freezes quite well for great advanced meal prep.

topping:

place 1 large butternut squash in the oven whole, and bake @350F for 1-2 hours until very soft. cool, remove seeds & skin and place in a blender with the following:

1/4 c nutritional yeast

sea salt + black pepper to taste

1/2 T turmeric powder

pinch of cayenne

1 T ghee or coconut oil

-blend until smooth. 

base:

11/2 lbs organic ground turkey (or use cookies lentils to make this vegan)

1 T coconut oil or ghee

12 minced garlic cloves

1 minced shallot

1 chopped red onion

2 c thinly sliced carrots

1/4 c sliced celery

1 large cubed zucchini 

1-2 T apple cider vinegar 

sea salt + black pepper 

-preheat oven to 350F. 

-sauté garlic, shallot & onion in oil until translucent. add turkey, celery, zucchini, carrots & vinegar and cook until veggies are *almost soft. season with sea salt & pepper to taste. transfer to a 9x13 casserole dish and spread evenly in bottom. smooth butternut mash over top & sprinkle with dried herbs. bake for 30 minutes until bubbly. cool & serve.