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Caveman Casserole (Shepherds Pie)

George Bryant
4.5 from 2 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 8



  • Preheat oven to 400 Degrees F
  • In a deep skillet or dutch oven heat 2 tbsp of coconut oil over high heat
  • Add your ground turkey and break up with a wooden spoon and season with salt, pepper, and poultry seasoning
  • Put your sweet potatoes in a pot, cover with water, cover pot, bring to a boil and cook until done, depending on the size of your cubes but should be about 12 minutes
  • You should still be stirring your ground turkey, now add in the onions and carrots and cook for another 5 minutes
  • In a small saucepan on another burner over medium heat, melt 2 tbsp of your ghee and once melted whisk in your arrowroot powder. Whisk for about a minute and then add your chicken stock. Season with salt and pepper and let thicken for a few minutes
  • Take your turkey off of the heat and drain all the excess oil out.
  • Put your skillet or dutch oven back on the heat and stir in the gravy
  • Next stir in your frozen peas and turn the heat off, let sit in pan for a couple minutes while you prepare the potatoes
  • Drain the potatoes into a colander and leave them there while you return the pan to the heat and melt your remaining 2 tbsp of ghee
  • Peel and slice your banana and throw it in the melted butter, now add your sweet potatoes on top and using a masher, mash them to the consistency of your liking
  • Put your turkey mixture into the bottom of a 9x13 casserole dish if you didn't use a dutch oven
  • Now spread your mashed sweet potatoes evenly over the top of turkey mixture
  • Set it in the oven and let it bake for 10 minutes
  • Remove, serve, and enjoy as much as I did