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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  1. What a great idea using ground chicken and cauliflower instead. Light, but yet total comfort food. Great job. Can't wait to try this one!

  2. Wow, I love the swap of cauliflower! This is brilliant - I will have to try this, I've been craving cottage/shepherd's pie but not dared to because of the horrific calories. :) I think you just made my day.

  3. The cauliflower is a great trade I bet!

    I would have probably went with the chicken or meatless. It is hard to find lamb where I live and I know no one eats mutton.

    I recommended your blog on my Follow Friday post today. Your food looks really yummy!

  4. Sounds delicious! Using mashed cauliflower is very creative. Will have to give it a try.

  5. This looks to die for!! All the different veggies and spices, I'm loving it, the picture really does this justice! :)

  6. How clever to sneak some extra veggies (non-starchy) in the dish by swapping out the potatoes for the cauliflower.

  7. Love this topping! Cauliflower is so underrated.

  8. What a GREAT idea to use cauliflower instead of mashed potatoes! Nicely done!

  9. I love that you used the cauliflower on top! This looks delicious!

  10. Brilliant! Love this healthier version of the cottage pie!

  11. What a wonderful healthy twist on the classic shepherds pie. Really wonderful. I've enjoyed catching up on your blog today. Very inspiring.

  12. Great recipe! I made it last night and added some celery with the carrots and skipped the husband and I finished it all in 2 dinners (and a lunch). Next time I'll double the meat layer to make it last longer :)

  13. Ramona....this looks fabulous! Funny, but now that I think about the reference to Shepherds makes sense! Cottage pie sounds more welcoming and I LOVE your version here with cauliflower! I've had 'cauliflower mashed potatoes' before and just loved them. What a lovely fall meal....and I can't wait to try it! : )

  14. I am loving this new, updated version, especially the mashed cauliflower. I'll be trying the same thing on my family very soon....and, I'll not call it shepherd's pie anymore!

  15. For a very long time I didn't know that shepherds pie was only made with lamb meat. I thought they were all called the same until Rosa was so kind to explain it to me. Your pie looks so grande. Oh I would finish your chicken cottage pie in an instant!

  16. Looks great, R. Hearty food for Autumn. I like the lower carb swap out with the cauliflower. And I've never stopped to think about the difference between cottage and shepherd's pie, so thanks for clearing that up for me, coz now I know :)

  17. We just made shepherds pie a few weeks ago and it was amazing. Love your creative twist on it!

    Happy Blogging!
    Happy Valley Chow

  18. Delicious and waistline friendly are always a winner in my book!

  19. This dish is right up my alley! Yum! I missed it the first time around. I love your TT

  20. That's so smart to make the topping out of cauliflower! I love cottage and shepherd's pies and I never would've thought to try it like this - awesome recipe Ramona! :D

  21. Getting the first COLD weather so a dish like this is perfect. Love the use of the cauliflower in place of a potato topping!

  22. Very nice post Ramona and I love that cauliflower topping...what a great idea!

  23. I used leftover roasted chicken, cut up in small pieces and warmed in the onion mixture. Also used the frozen mixed vegetables. Easy and so delicious!


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