Paleo Supper Pie

Paleo Supper Pie

1 to 2 Tablespoon coconut oil
1 medium onion, chopped
3 cloves of garlic, peeled and chopped
2 carrots, peeled and thinly sliced
1 parsnip, peeled and thinly sliced
1 small zucchini, cut in half lengthwise then sliced in chunks
1/2 of a red pepper, diced
4 cups chopped broccoli
2 Tablespoons tomato paste
1 Tablespoon fresh rosemary (or 1 teaspoon dried)
1/2 Tablespoon fresh thyme (or 1/2 teaspoon dried)
pinch of dried red pepper flakes
1 cup chicken broth
6 boneless, skinless chicken thighs, trimmed of fat and cut into 1" pieces

Heat the oil in a very large skillet or wok pan. Add chicken and stir-fry until browned. Add onion and garlic and stir one minute. Add remaining veggies and stir 3 minutes. Add herbs, tomato paste and broth. Stir to blend. Bring mixture to a simmer. Transfer to a large deep oven-proof casserole dish. Top with Mashed Cauliflower (to follow) Bake at 400 for 35 to 40 minutes.