INGREDIENTS:
5-6 medium potatoes, chopped
1/2 cup coconut milk
2 carrots, diced
1/2 lb ground turkey
1/2 cup peas
1/2 cup corn
1/2 cup chicken broth
1/2 TBS minced garlic
1/2 cup chopped onions
4 TBS Braggs Liquid Aminos
sea salt
oregano
4 TBS crushed tomatoes
1/8 cup coconut flour
1 egg
INSTRUCTIONS:
Boil potatoes until soft. While potatoes are cooking, sautee carrots, garlic, and onions in a light spray of coconut oil. Add ground turkey and sea salt to taste. Cook until browned. Add Braggs, Oregano, tomatoes, and chicken broth. Sprinkle coconut flour over mixture to thicken sauce. Add peas and corn, cover, and let simmer for 10-15 minutes. Pour mixture in a 9x9 baking pan, sprayed with coconut oil.
Mash potatoes, stirring in coconut milk and sea salt to taste. Add in egg, combining evenly. Spread potatoes over meat mixture and bake for 30-45 minutes or until potato is lightly browned.
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