This was our dinner and it was amazing! So amazing that I had to share the recipe with you immediately after eating it. You’re welcome.
3 Tablespoon butter (you could use coconut oil or lard/tallow)
1/2 cup onion, chopped (I used frozen)
1/2 cup green pepper, chopped (I used frozen)
1 tablespoon garlic, minced
1 1/2 cups of cooked turkey, diced or shredded (you could use more or less, I used leftovers)
2 carrots, diced
3 small potatoes, diced
1/2 cup peas (I used frozen)
1/2 cup broccoli, diced (I used frozen)
3 cups chicken stock
For crust topping:
1 1/4 cups almond meal
1/2 cup softened butter (again, tallow/lard or coconut oil would work too)
1 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon pepper
4 egg whites
If you have a corningware I suggest using it because you can then use one pot. Less cleanup. Start with the filling. Melt butter (or other fat) over medium heat. Add onions, garlic, and green peppers. Let this cook until the onions are translucent, about 5 minutes. Turn up the heat to medium high. Add remaining ingredients. Once it boils take it down to a simmer. Let simmer for 15 minutes or until potatoes are tender. While the filling simmers you can make your topping. Mix your almond flour, baking soda, salt and butter with a beater until combined. Add egg whites until all is combined. You want it be the consistence of cake batter. If it looks too wet add a little more almond meal. By now your filling should be done. If you didn’t use corningware then pour the filling in a 9×9 glass pan. Pour the topping over it and spread it out with a spoon. Bake at 400 degrees for 20-25 minutes. The crust will brown up.
Now dig in and enjoy!! Let me know if you have any questions or comments.