This paleo-friendly turkey mince pie is a speedy weeknight dinner idea.
Ingredients
- 750g parsnip, peeled, cut into 3cm cubes
- 85g butter, diced
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, thinly sliced
- 100g bacon, finely chopped
- 500g turkey mince
- 1 large beetroot, coarsely grated
- 2 carrots, coarsely grated
Equipment
- Steamer, a food processor and a 7 cup ovenproof dish.
Method
- Step 1Place parsnip in a steamer over a saucepan of boiling water. Steam for 20 minutes or until tender. Drain well. Place in a processor with 70g butter and season. Process until smooth.
- Step 2Meanwhile, heat oil in a large, deep frying pan over high heat. Cook bacon, stirring, for 2 minutes or until golden. Add onion and garlic and cook, stirring, over medium heat for 5 minutes or until onion softens. Increase heat to high and add turkey mince. Cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until changed colour. Stir through beetroot and carrot. Cook for 3 minutes or until grated vegetables soften. Season.
- Step 3Preheat grill on high. Spoon turkey mixture into a 7 cup ovenproof dish. Top with parsnip mash. Rough up with back of a fork and dot with remaining butter. Place under preheated grill for 5-10 minutes or until golden.
- High fibre
- Low carb
- Lower gi
- Paleo
Nutrition
3185 kj
Energy
45.6g
Fat Total
17.2g
Saturated Fat
12.1g
Fibre
47.8g
Protein
201mg
Cholesterol
933mg
Sodium
17.7g
Carbs (sugar)
47.9g
Carbs (total)
All nutrition values are per serve
Notes
You can freeze cooled pie in an airtight container for up to 1 month.
- Author: Lucy Nunes
- Image credit: Andrew Young
- Publication: Taste.com.au
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