Chicken Shepherd’s Pie

This is one of my new favorite go-to recipes. It is unlike the traditional Shepherd’s Pie, yet you still get the heartiness feeling of it. I replaced the mashed potato with mashed cauliflower, a staple in my kitchen. Well, most of the ingredients are replaced with the exception of sweet peas. I first saw a version of this recipe on the Dr. Oz website, but from looking at the ingredients for me, it just seemed like I needed to add more flavor to it, and voilá, this is my version.

Chicken Shepherd's Pie

3 poached chicken breasts, diced
2 small heads of cauliflower
2 tbsp coconut oil, divided (or grapeseed oil; EVOO as last option)
1 large yellow onion, chopped and divided
2 garlic cloves, minced
2 cups chopped broccoli florets
2 small bok choys, roughly chopped
1 cup frozen sweet peas, or more if desired
Salt and pepper to taste

Heat oven to 400°F. As chicken poaches, steam cauliflower in steamer or in a microwave safe bowl with a little bit of water or low sodium chicken stock, microwave for 3 min, toss and add 3 more min. Dice the chicken into bite size pieces. Place cauliflower into a food processor, water or stock and all, add a pinch of salt and pepper and process until very smooth.

Heat 1 tbsp of oil in a sauté pan, add half of the chopped onion and one minced garlic clove. Sauté for a minute and add the chopped broccoli. Sauté until lightly brown and starting to soften a bit. Sprinkle with salt and pepper. Remove and place in a bowl. Repeat the same steps with the bok choy and place in the same bowl as broccoli.

Mix about 1/3 of the mashed cauliflower, all of the chicken, broccoli and bok choy mixes and place in a 8×8 baking dish. Top with frozen peas, and then top it all with the rest of the cauliflower mash. Bake for 20 or until hot and bubbles. I like to brown the top a bit by broiling for the last couple of minutes.

Serve and enjoy!

Chicken Shepherd's Pie 2

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