I made this recipe as a gift and the recipient held it close and started to cry! I feel that a homemade gift from the heart means a lot not only to the person receiving it but the one who made it! Being in the kitchen makes me happy and that is why I feel that making a gift from my kitchen shares my love!
This is a hearty comfort Paleo dish that travels well and fun to eat!
I used ground turkey but you can use any ground meat you have handy or love to enjoy!
Cindy's Tip: You want to fill these leaving about 3/4 inch to the top so you can cover and refrigerate if making these to save for another day. If you are going to bake and enjoy then you can fill almost to the top. I also like to line the baking sheet with foil just for easy clean up in case there is some spillage!
Preheat oven to 375 degrees F.
Place 4 medium sized clean canning jars on a baking sheet. Brush with melted coconut oil.
In a large sauté pan add a little oil and once hot add in ground turkey. Cook for about 7 minutes breaking apart with a wood spoon to crumbles.
Add in onion, carrots and garlic to the pan and stir around in the turkey. Cook for about 3 minutes then add in peas, 1 teaspoon salt, 1/2 teaspoon of pepper, parsley, thyme and worcestershire sauce and let simmer for 5 minutes. Add in butter, broth and let the broth start to simmer then add in arrowroot. This will create a nice thick gravy. Lower to simmer and keep warm.
Take the sweet potatoes and poke a few holes in them. Microwave for 7-8 minutes, let cool then peel and mash. Add 1 tablespoon of butter and season with a little salt and pepper.
(You can also bake at 375 degrees for 45 minutes)
To assemble the jars.
Add a small layer of potatoes to the bottom of the jar (about 1/4 inch) then divide the turkey and vegetable mixture in each jar. Top with the remaining potatoes.
I like to add a little dab of butter to the top of each potato. Bake for 20-25 minutes.
You will love these!