Thursday, October 3, 2013

Chicken Cottage Pie with Cauliflower Topping (Throwback Thursday)

Photo circa 2011
November 2011 I wrote:  I was thinking about calling this a Shepard's Pie because that's the dish most folks are familiar with when it comes to these savory British pies.  Then I found out that Shepard's Pie consists of only lamb or mutton. The other meat versions fall under the name Cottage Pie.   I also played around with this savory pie by swapping out the typical mash potato topping for mashed cauliflower so it more figure friendly.  My husband served his 2nd helping as soon as I mentioned that it was cauliflower.  I was really pleased how this dish turned out and so was my family.  They all requested that I make it again very soon so on that note I call this a total success.

 Note:  Throwback Thursday is a new series where I take some of my original posts here on  Curry and Comfort and redo them so I can take better photos.

l large cauliflower (cleaned and steamed until soft)
1lb of ground chicken
3-4 cloves of garlic finely minced
1 cup of finely diced carrots
1 medium onion chopped finely
1 cup of frozen peas
1 tsp of poultry seasoning
1/2 tsp of ground thyme
1 Tbs of Worcestershire sauce
 Salt and Pepper to taste
red chili flakes to taste
1 Tbs of flour
1/2 tsp of garlic powder
1-2 cup(s) of chicken stock or water/bullion equivalent
2Tbs of butter or margarine
1/2 cup of Parmesan Cheese
1 tsp of parsley minced or dried
1 egg
Note: You can make this very easy by substituting 8oz bag of mix frozen veggies instead of dicing carrots.

Paprika (garnish)

Clean and steam your cauliflower until tender and you can mash it easily.
Brown your ground chicken and then add your onion and garlic. Once they are cooked, add your spices.

Then add your carrots, Worcestershire sauce and chicken broth.  Allow to simmer until the carrots are cooked. Add your flour and cook through until the liquid thickens and it becomes a gravy.  Taste for seasoning.

Finally add your frozen cooked peas and turn off the stove.  In a food processor blend together your steamed cauliflower, Parmesan cheese, egg, butter, salt, pepper and garlic powder.  Blend until almost smooth.

 Place the meat mixture at the bottom of a oven safe baking dish or even portion out into small individual baking dishes.

 Next layer your cauliflower mixture on top.  Sprinkle with some ground paprika for color.  Bake in a 350 degree oven for 30-40 minutes.  Allow the pie to sit for 10 minutes before serving. Serves 4-6 people.  Enjoy.

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