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Paleo Turnip Shepherds Pie

Course: Gluten Free, Main Dishes, Paleo
Diet: Gluten Free
Keyword: gluten-free
1st Gen Author: Janene Jensen

Ingredients

  • 1 lb ground beef
  • 1 Tbsp olive oil
  • 1 onion chopped
  • 1-2 tsp minced garlic
  • 1 Tbsp montreal steak seasoning
  • 2-3 large turnips
  • 1 tsp corn starch
  • 1 cup water
  • 1 Tbsp beef bullion
  • 1½ cups vegan cheese

Vegan Cheese:

  • 2 cups cashews
  • ¼ cup almond or oat milk
  • 2 Tbsp avocado or olive oil
  • 4 cloves garlic minced
  • ¼ cup lemon juice
  • ¼ cup nutritional yeast
  • 1½ tsp fine sea salt

Instructions

  • In a medium sized sauce pan, bring about 3-4 cups water to boil, add a little salt. Using a potato peeler, take the outer layer of turnips off, then slice them about ¼" thick. Place into boiling water and bring back to a boil again. Boil for approx. 10 min. Drain and set aside
  • While turnips are cooking, saute onions in olive oil until tender. Add garlic and montreal seasoning. Add hamburger and cook until no more pink is left.
  • In a 2 cup glass measuring cup, put about ¼ c water and add corn starch and mix well. Then add the remaining water, up to 1 cup. Add the bullion and mix well.
  • Add the beef broth you just mixed into the beef and onion mixture. Stir until it starts to thicken.

Cheese Sauce:

  • I like to soak my cashews in hot water for about 2 hours. Drain and rinse thoroughly
  • In a high-speed blender, combine all ingredients, blend until completely smooth. Sauce should be warm by the end of blending, if not, transfer it to a saucepan to heat before serving.
  • Once cheese sauce is made, you are ready to create your shepherds pie.
  • Heat oven to 350°. Spray a baking dish (approx. 9×13) place the hamburger layer on the bottom. Carefully layer the turnips (hopefully they aren't too mushy, if so cook for less time next time). Sprinkle turnips with seasoning of choice (Season All, Mrs. Dash, etc). Place the cheese sauce on top. Place in oven and cook for approx. 20-30 min. or until heated through.