- 2 lb celery root (celeriac)
- 4 tbsp lard
- 2/3 cup coconut milk
- 1 1/2 tsp salt
- 1 lb turkey
- 1 lb bacon
- 1 cup carrots – diced
- 1 white onion (3/4 cup)
- 1 cup broccoli – chopped
- 1/4 cup cranberries – chopped
- 1 tsp thyme
- 3 tsp garlic powder
- 1 cup of beef broth
- 2 tsbp sweet potato flour
- Peel and chop celery root into like size chunks
- Boil in a pot of water for 20 minutes
- Once soft, drain celery root and place into a food processor.
- Puree until smooth, then add coconut milk, 2 tbsp lard, 1/2 salt, and 2 tsp garlic powder.
- Continue to process until mixture is creamed and fluffy. Set aside.
- Preheat oven to 400 dg
- 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.
- Once the bacon is done, remove and pat dry with paper towels and set the baking dish aside.
- While the bacon is cooking, slice the remaining bacon the short way and put in a large skillet on medium-low heat.
- While the bacon starts to render off its fat, diced up the carrot and place in the pan with the bacon.
- Next, finely chop up up onion and broccoli and add to the pan.
- Either chop cranberries in half or leave whole and throw into the mixture as well.
- Once the veggies begin to soften, add turkey meat, thyme, 1 tsp garlic powder, and 1 tsp salt.
- Cover pan and put on low, allowing to simmer and sweat.
- In a small saucepan, make a rue by heating 2 tbsp lard and 2 tbsp sweet potato flour until melted and combined.
- Add beef stock and it let come to a boil, whisking for one minute, then pouring over your meat mixture.
- Once fully incorporated, pour meat in the bottom of a square baking dish.
- Top with celery root puree, smoothing with the back of a wet spatula
- Chop 4 remaining pieces of bacon into bit size pieces and crumble over the top of the pie.
- Chop 1/4 cup chives and sprinkle over the pie as well.
- When ready to eat, place pie in 400 dg oven for 20-25 minutes covered with tin foil until bubbling and warmed fully through.