Recipe Hacking 101

I want to share this delicious gluten-free, dairy free, low sugar impact, recipe for Shephard’s Pie. It is so easy to make, and using mashed cauliflower, in place of mashed potatoes, it is light yet very satisfying and full of flavor. There will be plenty of leftovers to serve during the week as well!

SHEPHARD’s PIE

1-2 cauliflowers (1 is sufficient, but I like having more for leftovers)

1 lb. ground chicken

1 lb. chicken sausage, casings removed

1 small onion, chopped

1 cup of Bellini mushrooms, chopped

1 16 oz package of Cascadian Farms Organic Mixed Vegetables

2 cups homemade chicken bone broth or Pacific Brand Organic Bone Broth

2 tablespoons organic butter

2-3 tablespoons of almond flour (or any other gluten free flour)

2 tablespoons of Coconut Oil or Avocado Oil

Salt and pepper to taste

PREPARE THE VEGATABLES AND CHICKEN

Place oil in pan, sauté’ onions until golden

Add mushrooms, sauté’ for five minutes

Add mixed vegetables to pan, sauté’ for five minutes

Meanwhile, in a separate pan, sauté’ the ground chicken and ground sausage until cooked through

PREPARE THE GRAVY

Pour the bone broth and butter into a small pan.

Let it come to a boil.

Add the flour, bit by bit, using a small strainer, whisking constantly until a gravy emerges.

Season with salt and pepper.

PREPARE THE CAULIFLOWER

Cut cauliflower into florets. Steam until soft, your fork will go through with ease.

Place in a bowl with 2 tbsp of butter

Salt and pepper to taste

With an emulsion blender, blend until smooth

PREPARE THE CASSEROLE

Pour the ground meat, sausage, and gravy into the pan with vegetables, and mix all together.

Pour mixture into a casserole pan.

Spread mashed cauliflower on top.

Bake uncovered at 375 degrees, for 30 minutes, or until cauliflower turns slightly brown

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