For the meat filling:

• 1 Tbsp coconut oil
• 1/2 yellow onion, diced
• 2 large carrots, diced
• 1 medium zucchini, diced
• 2 stalks celery, diced
• 1 pound ground turkey
• 2 cloves of garlic, minced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp Italian seasoning
• 3/4 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/4 cup beef or chicken stock

For the potato topping:

• 2 medium russet potatoes
• 1/4 cup chicken stock
• 2 Tbsp ghee or butter
• 2 Tbsp paleo mayo (good recipe here)
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Tbsp nutritional yeast

Directions:

1. Preheat oven to 375º.
2. Get your potatoes started. Fill a large pot with water and set over high heat. Peel your potatoes, cut into rough chunks, and add to the pot. Once the water has started boiling, reduce heat to a low boil and cook the potatoes until fork tender, about 15-20 minutes.
3. While your potatoes are boiling away, it is time to get started on your meat filling. Melt 1 tablespoon of coconut oil in a large skillet and add your onions, carrots, celery, and zucchini. Sauté over medium heat until the vegetables are soft, about 5 minutes.
4. Add your ground turkey and garlic to the skillet. Crumble the turkey with a wooden spoon and cook until no longer pink.
5. Stir in your salt, pepper, Italian seasoning, turmeric, paprika, and dried oregano. Cook for 2 more minutes.
6. Stir in the beef stock and let simmer over low heat while you get your taters mashed up.
7. By now, the taters should be just about done. Drain them in a strainer and return them to the pot. Add the chicken stock, ghee, paleo mayo, salt, and pepper and mash with a potato masher until light and fluffy. If you are one of those people that use a hand mixer for your taters, you could also do that here. Add more chicken stock until the desired consistency. You want them to be moist, but not runny, since they are going to go in the oven for a bit. Taste and season with additional salt and pepper if needed.
8. Transfer your meat mixture to an 8×8 glass baking dish (or you can do individual dishes that are oven proof) and even it out.
9. Plop your mashed taters on top of the meat mixture and smooth out. You can also make fun little decorations with the back of your spoon. A little texture on the top will allow certain areas to become nice and golden brown.
10. Sprinkle the potatoes with the nutritional yeast and little additional kosher salt.
11. Place your dish in the oven and cook for 30 minutes, until the potatoes on top have golden brown spots.
12. Remove from the oven and allow to cool for 10 minutes before serving.