Shepard's Pie

1. Peel and chop celery root into like size chunks

2. Boil in a pot of water for 20 minutes

3. Once soft, drain celery root and place into a food processor.

4. Puree until smooth, then add coconut milk, 2 tbsp lard, 1/2 salt, and 2 tsp garlic powder.

5. Continue to process until mixture is creamed and fluffy. Set aside.

6. Preheat oven to 400 dg

7. Without waiting for it to heat up, put 4 slices of bacon in the oven on a baking dish, and let cook until super brown and crisp (25 minutes) *Ideally you will cook the bacon in the same dish as your pie.

8. Once the bacon is done, remove and pat dry with paper towels and set the baking dish aside.

9. While the bacon is cooking, slice the remaining bacon the short way and put in a large skillet on medium-low heat.

10. While the bacon starts to render off its fat, diced up the carrot and place in the pan with the bacon.

11. Next, finely chop up up onion and broccoli and add to the pan.

12. Either chop cranberries in half or leave whole and throw into the mixture as well.

13. Once the veggies begin to soften, add turkey meat, thyme, 1 tsp garlic powder, and 1 tsp salt.

14. Cover pan and put on low, allowing to simmer and sweat.

15. In a small saucepan, make a rue by heating 2 tbsp lard and 2 tbsp sweet potato flour until melted and combined.

16. Add beef stock and it let come to a boil, whisking for one minute, then pouring over your meat mixture.

17. Once fully incorporated, pour meat in the bottom of a square baking dish.

18. Top with celery root puree, smoothing with the back of a wet spatula.

19. Chop 4 remaining pieces of bacon into bit size pieces and crumble over the top of the pie.

20. Chop 1/4 cup chives and sprinkle over the pie as well.

21. When ready to eat, place pie in 400 dg oven for 20-25 minutes covered with tin foil until bubbling and warmed fully through.