November 22, 2024

At Home with GCH: Chicken Shepherds Pie with Cauliflower – Parmesan Topping

Now that title’s a mouthful, hmmm?  Pun FULLY intended!  My husband loves Shepherd’s Pie—and any variation I can come up with!  And so I indulge him!   This recipe fits into our healthy but oh-so-yummy category in a couple of ways:

  • it is low-carb (with the absence of mashed potato topping)
  • it  is made with natural ingredients that you can pronounce (as the gravy is made from scratch)
  • it is low in fat/high in protein (using boneless chicken breast as the protein and just 1/3 cup of shredded cheese and 1/3 cup Parmesan)

This recipe could easily be doubled and baked in an 11 x 13 baking dish.

Chicken Shepherd’s Pie with Parmesan-Cauliflower Topping

2012-12-05 19.56.17

Filling Ingredients:

1 sweet (vidalia-type) onion, chopped in pieces about 1/2 inch
4 ounces baby bella mushrooms, wiped clean sliced chunky
2-3 tablespoons chopped garlic in oil (from a jar)
3+ teaspoons olive oil
1# boneless chicken breast, pounded flat, cut into 1″ cubes

1 tablespoon butter
2 tablespoons flour
1/4 cup white wine (or broth)
1+1/4 cups chicken broth

1 bag frozen mixed vegetables (your choice) set out to defrost

Topping Ingredients:

1 medium-sized head of cauliflower, cored and chopped into small pieces
1/4 cup milk
1/3 cup finely grated parmesan cheese
salt and freshly ground black pepper to taste

1/3 cup shredded cheese (sharp cheddar, smoked gouda) *use a flavorful cheese

Instructions:

Preheat the oven to 375.  Bring a medium-sized pot of salted water to a boil. Chop cauliflower into small pieces and simmer ‘til  soft enough to mash easily (10-12 minutes). Drain cauliflower very well in a colander; place back into pot and  use an immersion blender or hand beater to “mash” the cauliflower with the milk and Parmesan. Season very well with salt and pepper to taste.

While the cauliflower cooks, heat 2 tablespoons of olive oil in a large frying pan and saute the cut-up chicken adding the chopped garlic for the last minute (don’t let the garlic burn).  Saute ’til just getting brown but don’t overcook.  Remove pan from stove; set aside cooked chicken.  Wipe frying pan with paper towels to remove bits. Then add 2 additional tablespoons olive oil; heat over medium, and saute chopped onions for 3 minutes.  Add chopped mushrooms and saute for 4-5 minutes more to caramelize.  Reduce heat to low; add 1 tablespoon butter, and sprinkle flour over the mushroom-onion mixture, stirring with a whisk.  Cook this mixture for 3 minutes occasionally scraping the pan.  Then gradually whisk in the wine ’til the mixture is smooth.  Gradually whisk in the  broth and your gravy will come together.  Gently simmer for 5 minutes.  Add back the cooked chicken and the defrosted veggies and heat together for 1-2 minutes.

Spread the chicken-vegetable-gravy mixture in the bottom of a 8 cup casserole dish.  Top with the cauliflower mixture, and spread across the pan almost to the edges.  Bake for 20 minutes, and then top with the grated cheese.  Continuing baking another 10 minutes or so ’til bubbly.  If top is not lightly browned, can be carefully placed under broiler for 2-3 minutes.  Enjoy!

God loves you!   ♥  (Don’t ever forget that!)

  coleen

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If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.

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About coleen hayden

Coleen Hayden – Director of Women's Ministry - Prayer Ministry Leader - Blog Contributor
Coleen and her husband Robert have been married for 19 years and currently live in the Capital District area of New York State. They have one beautiful daughter, Kassia, who is married to Matt, and 4 delightful grandchildren Elijah, Kaylie Joy, Levi, and Rebekah. She enjoys sewing, cooking, and playing the piano.

Comments

  1. I’ll have to try this one. We like Shepherd’s Pie!! 🙂

  2. the cauliflower topping is such a nice change from mashed potatoes; it crisps and browns up nicely! this is on our menu this week, too. but a little later in the week…not quite sure i am ready for CHICKEN yet! 😉

  3. I was writing down ingredients while reading the recipe so I could make this and noticed it says “Then gradually whisk in the wine ’til the mixture is smooth.” but there is no wine listed. Can you make it without wine? Using something else?

    • gah! oh my goodness! thank you, kath, for pointing that out! AND for asking!!! to answer your questions, yes…you can use chicken or vegetable broth.
      (i had originally posted this recipe in early december but then when my hubby asked for it the other day, i thought perhaps another go ’round was in order!)
      here y’go:
      1 tablespoon butter
      2 tablespoons flour
      1/4 cup white wine (or broth)
      1+1/4 cups chicken broth
      follow the directions in the bottom half of the 2nd paragraph of instructions.

  4. RECIPE REVISED (see above)! so sorry for that oopsie! enjoy y’all! <3

  5. Thank you Coleen! Now I’ve got the shopping done, can’t wait to try it this week!

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