No Taters Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 cups peeled & chopped turnips
  • 4 cups peeled & chopped parsnips
  • 1 cup bone broth, divided
  • 2 teaspoons sea salt, divided
  • 1 lb. ground beef
  • 1 cup diced celery
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 8 oz. sliced mushrooms
  • 1 teaspoon dried thyme
  • 4 tablespoons palm shortening, divided
  • 4 tablespoons cassava flour
  • 1 can full-fat coconut milk
  • ¼ cup nutritional yeast
  • Fresh parsley, for garnish
  1. Preheat oven to 375 degrees F. Grease a large casserole dish with small amount of palm shortening.
  2. Add turnips and parsnips to a large pot and bring to a boil. Boil until soft, about 12-15 mins. Drain, blend in a food processor with ½ cup of the broth and 1 teaspoon of the salt until smooth.
  3. While turnips and parsnips are boiling, fry beef in large heavy-bottom skillet over medium heat until browned, using wooden spoon to break-up. Scoop into bottom of casserole dish, reserving fat.
  4. In same skillet, add 1 tablespoon of the palm shortening and melt over medium heat. Add celery, onion, and garlic. Cook until onion is softened, about 7 mins.
  5. Add mushrooms, thyme, and remaining teaspoon salt. Cook until mushrooms soften, about 7 more mins.
  6. Scoop vegetable mixture into casserole dish, topping the ground beef.
  7. In the same skillet, melt remaining 3 tablespoons palm shortening over low heat. Add in flour and quickly whisk until mixture just begins to bubble. While continuing to whisk, slowly pour in coconut milk. Whisk until a smooth, thickened sauce forms.
  8. Add remaining ½ cup of broth to sauce mixture. Stir to combine.
  9. Remove sauce from heat, pour over vegetables and beef in casserole dish. Pour nutritional yeast over sauce and fold all ingredients together in casserole dish.
  10. Top with mashed turnip/parsnip mixture, smooth to sides of casserole dish.
  11. Bake uncovered for 15 minutes, turn oven up to 425 degrees F, and bake for 12 more minutes or until casserole begins to lightly brown.
  12. Garnish with parsley and serve.
Recipe by Autoimmune Wellness at