8 Servings, 1 Hour
2 Tbsp Avocado Oil
3 lbs Red Potato 1 head Garlic 4 Garlic (Cloves, Minced) 2 cups Yellow Onion (Diced)
12 oz Fresh Peas 1 cup Carrot (Diced) 1/2 cup Goat Cheese (Soft)
1/2 cup Butter 1 1/2 Tbsp Arrowroot Powder
1 cup Organic Chicken Broth 2 tsp Sea Salt
2 Bay Leaf 1/2 tsp Tarragon
2 tsp Ground Sage
2 tsp Dried Thyme 1 tsp Dried Parsley
2 Tbsp Worcestershire 2 lbs Sunripe Ground Turkey
Preheat oven to 425 degrees Fahrenheit.
Prepare roasted garlic: take the head of garlic (leave the additional 2 cloves aside for later). Peel off any flaky external layers. Using a sharp knife, cut off the top of the head. Place on a sheet of aluminum foil, drizzle with 1 tbsp of the avocado oil (reserve the rest for later). Fold foil into a packet and place in preheated oven. Bake for 35-40 minutes.
Make topping: wash and cut potatoes into quarters. Boil a large pot of generously salted water (1 heaping tsp). Add potatoes and cook until fork- tender (approximately 30 minutes). Drain water, leaving potatoes in the pot. Add butter, goat cheese and parsley. Remove roasted garlic from oven and squeeze out cloves, adding them to the potatoes. Mix with a potato masher until smooth and creamy.
Make filling: heat the remaining 1 tbsp of avocado oil in a large pan over medium heat. When hot, add ground turkey and cook until no longer pink. Then, add the remaining 1 tsp of salt, bay leaf, sage and thyme (reserve pars