Description
A lighter twist on classic shepherd’s pie made with lean ground chicken, colorful vegetables, and a creamy mashed cauliflower topping for a satisfying and comforting meal.
Ingredients
Mashed Cauliflower Topping:
1 head cauliflower, cut into florets
2 tablespoons butter
1/2 cup sour cream
1/2 cup shredded cheddar cheese (Tillamook or Cabot Creamery)
Sea salt and black pepper, to taste
Shepherd’s Pie Filling:
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 cup celery, chopped
2 cloves garlic, minced
2 medium carrots, diced
1 1/4 lbs ground chicken (or turkey/lamb)
2 tablespoons flour (or gluten-free flour blend)
3/4 – 1 cup chicken broth
3 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
1 cup frozen peas
1 cup frozen corn
Instructions
1. Steam or boil cauliflower florets until tender, then drain and pat dry.
2. Transfer cauliflower to a food processor and blend until finely chopped. Add butter, sour cream, and half of the shredded cheese. Blend until creamy and smooth.
3. Heat olive oil in a Dutch oven or large skillet. Add onion, garlic, celery, and carrots. Cook until softened, 5 to 7 minutes.
4. Add ground chicken and cook until browned, breaking it apart with a spatula.
5. Sprinkle flour over the mixture and stir well to thicken.
6. Stir in chicken broth, tomato paste, bay leaf, thyme, parsley, salt, and pepper. Bring to a boil, then simmer for 10 minutes. Remove bay leaf.
7. Fold in frozen peas and corn, then stir well.
8. Spread meat mixture evenly in a 9×13-inch baking dish.
9. Top with mashed cauliflower and spread evenly. Sprinkle with remaining shredded cheese.
10. Bake at 400°F for 20-25 minutes until golden and bubbly. For a crisp top, broil 2-3 minutes.
11. Cool for 5 minutes before serving.
Notes
Dry cauliflower well after steaming to prevent a watery mash.
For richer flavor, use chicken broth instead of water.
Cheddar cheese such as Tillamook Farmstyle or Cabot Creamery melts best for the topping.
Can be made ahead and refrigerated for 24 hours before baking.
Freezes well for up to 2 months; thaw overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Canadian, Irish