A Week 2 Recipe
Pre-heat the oven to 350. Take 3 pounds of ground turkey (can use lamb or beef also) and brown. About half way through the browning process throw in 1 diced onion. Season turkey and onions with 1 teaspoon of minced garlic, 3 teaspoons of ground fennel seed, 1 teaspoon of sage, and 1 teaspoon of thyme. When the turkey is almost done browning, add 2 oz of tomato paste and 3 tablespoons of butter to add a gravy-like consistency to the turkey mixture. While browning meat, blanch 1.5 cups of baby carrots, steam 1 head of cauliflower chopped, 2 small rutabagas (peeled and chopped), 1 large celery root (peeled and chopped), and 1 small parsnip (peeled and chopped). I usually use steam bags in the microwave to do this, but you can blanch or roast the veggies instead. When meat is done browning put in a large, deep casserole dish add blanched carrots and 2 cups of frozen peas. After the other veggies have steamed, puree them in a food processor with 1 can of coconut milk, 3 tablespoons of butter and salt to taste. Using a spatula, spread the pureed veggies on top of the ground meat mixture. Cover and bake for 35 minutes.
This never lasts long enough.