Shepherds Chicken Mock Pie

Another oldie, it definitely deserves a place on the new blog!

I started out making shepherd’s pie one night for supper. But, I wanted to substitute mashed cauliflower for the typical potato layer. And I wanted to substitute chicken for the typical beef, being as we had leftovers from the chickens that we rotisseried on the weekend.  When all was said and done though, the chicken layer turned out more like a chicken pot pie filling. Hence the funky name. But it was very tasty. The boys said we needed to have it more often. So, I am sharing my invention, I hope you like it, I know we did!!

Shepherds Chicken Mock Pie

Ingredients:

I medium head cauliflower, chopped

½ cup cottage cheese (I like the Weston Brand pressed cottage cheese, very good ingredients!!)

Salt and pepper to taste

3 tbsp coconut oil

1 onion, diced

½ cup carrots, diced

½ cup celery, diced

2 cloves garlic, minced

¾ tsp dried thyme

2 cups diced precooked chicken

1 ½ tbsp arrowroot starch

1 ½ cups chicken broth

1 cup (not packed, just loose) grated cheddar cheese

Directions:

Steam the cauliflower until soft, 10-12 minutes (approx!!)

Drain and puree or mash very well, you are aiming for a mashed potato consistency. Add the cottage cheese, and season with salt and pepper.  Mix well, and set aside.

In large sauté pan, sauté the onion, carrots, celery, garlic and thyme in the coconut oil, until softened and starting to brown, 8-10 minutes(ish)

Add the diced chicken and stir to incorporate.

Sprinkle the arrowroot over the chicken/veg mixture to combine.

Add chicken stock, and stir till thickened, just a few minutes.

Divide the mixture evenly between 4 oven safe dishes (or a single 6-8 cup baking dish).

Top with the cauliflower mixture, and then top with the grated cheddar. (At this point it can be refrigerated up to a day, and baked later on, just add 15-20 minutes to the baking time below)

Bake at 375F for 30-35 minutes or until bubbly and cheese is melted on top.