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. 

Cheesy Turkey, Kale and Quinoa Casserole

I love it when inventions end up being awesome. As with many of my days off, I spent a large part of today in my kitchen, and was trying to come up with a plan for dinner. With another turkey day looming in the not so distant future, I figured it was about time to use up some of the leftovers in my freezer from the last turkey day. Add some fresh kale from the garden, yummy quinoa, and a grain free cheese sauce, and it turned into a tasty meal that even my Quinoa-hating-Kale-hating teenagers ate without a single complaint. The smoked Gruyere cheese added a wonderful smoky flavour that melded all of the flavours together into a tasty tasty meal. Definitely a keeper! (We followed it with this butterscotch pudding http://zoebakes.com/2012/03/21/butterscotch-pot-de-creme-a-10-name-for-a-kickin-pudding/print/  , hands down the best I have ever made!)

Cheesy Turkey, Kale and Quinoa Casserole

2 cups cooked turkey or chicken

Quinoa:

2 cups of dry quinoa

3 cups of chicken broth

Vegetables:

2 tbsp butter

1 medium onion, diced

4 packed cups of chopped kale

Cheese sauce:

¼ cup butter

½ cup almond flour

2 cups milk

1 ½ cups grated smoked Gruyere cheese

Salt and Pepper to taste

Topping:

1 tbsp almond flour

Directions:

Cut up your chicken or turkey and set aside.

Make your Quinoa: Bring 3 cups of chicken broth to a boil. Add your quinoa, and let it return to a boil. Reduce heat and cover. Simmer for 18 minutes, or until all the broth is absorbed. Remove lid and set aside to cool slightly. (You won’t use all of what you cooked, save the last cup for another dish)

Prepare your vegetables: Melt butter (2 Tbps) in a large cast iron skillet. Sauté the onion until it begins to soften and just slightly brown (5-7 minutes). Add chopped kale and continue to sauté and stir until it is nice and wilty, about 7 more minutes. Remove from heat and set aside.

Prepare your cheese sauce: Melt butter (¼ cup) in a large pot (you are going to mix everything together in the pot, so be sure to use a big one!). Add the almond flour and salt and pepper and stir till combined and starting to bubble.  Add milk slowly, stirring constantly until it is well combined. Cook for about 3 minutes, stirring constantly, until it thickens slightly. Add grated cheese and stir till melted.

Assemble: To your cheese sauce, add the cut up turkey, 4 cups of the cooked quinoa, and your sautéed kale and onions. Mix well and spoon into a large casserole dish. Top with the remaining 1 tbsp almond flour and bake in a 350F oven for ½ hour or until it starts to bubble around the edges.

Serve hot!