LOW CAL SHEPHERD'S PIE WITH A MEXICAN TWIST
We have been trying to eat a little more healthy cut some of those school pounds away
I stumbled upon
this recipe and with a few twists and turns ended up with this
tasty little nugget. It allows my potato loving heart to be a little more at ease.
This recipe swaps potatoes for cauliflower and butter and cream for chicken stock.
Oh and fresh herbs really make this recipe explode in your mouth. So for the Mexican
twist on this recipe a little turkey/vegan chorizo and hot sauce of course.
INGREDIENTS
- 1 lb. ground turkey/vegan chorizo
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large carrots,chopped
- 1/2 cup frozen peas
- 1 Tbsp chopped fresh rosemary, divided
- 1 Tbsp chopped fresh sage, divided
- 1 Tbsp chopped fresh thyme, divided
- 1/2 cup + 2 Tbsp chicken stock
- 1 Tsp Chili Powder
- 1 Tbsp cornstarch
- 1/2 head cauliflower, chopped
- 1 egg
- Salt and pepper, to taste
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- In a large skillet, saute chorizo on medium heat until browned.
- In a large skillet, saute chorizo on medium heat until browned.
Add onion, garlic, carrots & peas and cook until soft, about 3 minutes.
- Add a 1/2 cup of chicken stock (you could easily sub for Veggie stock), cornstarch and peas, bring
mixture to a light boil, mixing often.Turn off heat and add half of your fresh herbs
(you'll reserve the other half for your cauliflower mash) along with salt and pepper. Set aside.
mixture to a light boil, mixing often.Turn off heat and add half of your fresh herbs
(you'll reserve the other half for your cauliflower mash) along with salt and pepper. Set aside.
- Fill a medium saucepan with water and bring to a rolling boil. Cook cauliflower for about
7 to 10 minutes, until nice and soft, and drain.
- In a separate bowl, whisk together egg, 2 tablespoons of chicken stock (or more if needed) and cauliflower.
- In a separate bowl, whisk together egg, 2 tablespoons of chicken stock (or more if needed) and cauliflower.
Using a potato masher or immersion blender, mash cauliflower until smooth and
add reserved herbs along with a good pinch of salt and a few dashes of hot sauce. (my favorite is Cholula)
- Add mixture into a glass baking dish then uses a spatula, spread cauliflower mixture
- Add mixture into a glass baking dish then uses a spatula, spread cauliflower mixture
over top until meat is completely covered.
- Place pan in the oven for 10 minutes then switch your oven to broil and cook for an additional
10 minutes or until golden on top. Allow a few minutes to cool and enjoy!
- Place pan in the oven for 10 minutes then switch your oven to broil and cook for an additional
10 minutes or until golden on top. Allow a few minutes to cool and enjoy!
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