PALEO SHEPHERD’S PIE

Makes dinner for two, with leftovers for lunch.

Approximate cooking time: 60 minutes

• 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 8x8 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.