This dish is loaded with veggies, so you won't feel too guilty (even though its flavors are super rich and indulgent). The filling is essentially that of a Chicken Pot Pie, except I used mashed potatoes on the bottom and top to tie in the Shepherd's Pie part. And get this: the mashed potatoes aren't even completely made of potatoes! Made of steamed cauliflower and boiled potatoes that are put in the food processor, you get an extra creamy and nutritious layer on your Chicken Shepherd's Pie. I wouldn't suggest eating these mashed potatoes plain though; they're a little strange on their own, but once you add them to the dish, it adds to the creamy overall flavor and texture that I was looking for. My mom hated the plain potatoes (so did I) before I put them in the oven with the remaining ingredients, so she got a little scared of the final product (honestly, I did too!). But when she tried the finished dish, she LOVED it and went back for seconds. If you try this recipe, please share your recreation with me using #teenscancooktoo on Facebook, Twitter or Instagram!
Chicken Shepherd's Pie
Serves 8
Ingredients
Mashed potatoes:
1 head cauliflower, cut into florets
2 lbs Yukon gold potatoes, washed and cut into 1½ inch pieces (peeling is optional)
1 quart chicken broth
2 garlic cloves, peeled
1 tbsp extra-virgin olive oil
Salt and pepper, to taste
Water
Filling:
2 boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 cup asparagus, cut into 1-inch pieces
1 cup green beans, ends removed and cut into 1-inch pieces
3 celery stalks, diced
1½ cups frozen peas (do not thaw beforehand)
½ of a large white onion, diced
2 garlic cloves, peeled and minced
1 small leek
A large handful of fresh parsley, finely chopped
1 tsp Italian seasoning
3 tbsp extra-virgin olive oil
½ cup almond milk
2 tbsp flour (you can use gluten-free if necessary)
Water
Salt and pepper, to taste
*You may also choose to add 1 small carrot, peeled and diced, in with the celery, asparagus and green beans. I didn't due to my carrot allergy, but I realize that carrots are a classic Chicken Pot Pie ingredient, so feel free to add them!
Preparation
1. Preheat the oven to 350 degrees Fahrenheit. Combine the cauliflower florets and potatoes in a large pot. Fill with chicken broth. If the broth doesn't completely cover the contents of the pot, add water until completely covered. Bring to a boil and boil until the potatoes are soft (test using a fork) and the cauliflower is tender, which should take about 7 - 10 minutes after it comes to a boil. Remove from heat and ladle 1 cup of hot chicken broth out of the pot. Then, drain the contents of the pot. Rinse out the pot and be prepared to use it in a later step.
2. Add about half of the cauliflower and potatoes to a food processor along with half of the reserved broth. Take the plastic plug out of the lid and lightly rest a hand over the hole in the top. This way, the steam can escape, but you can prevent the contents of the food processor from flying out of the top and destroying your kitchen. Quickly process for a few seconds, and then add the remaining cauliflower, potatoes, and chicken broth. Add the olive oil, salt and pepper to finish them off. The "mashed potatoes" should be fairly smooth. If your mixture looks or tastes somewhat gluey or runny, that's okay! It will add to the overall texture of the dish.
3. Using the pot that you used for the potatoes, heat 2 tbsp of the olive oil on medium heat. Add the chicken and half of the garlic. Cook for about 3 - 5 minutes, until almost no pink is showing. Then, add the asparagus, green beans, and celery. Season with salt and pepper and saute for about 3 minutes. Add the frozen peas. Then, add a few cups of water until the contents of the pot are completely covered. Cover and bring to a boil. Once boiling, cook for 10 minutes. Remove from heat and drain the contents of the pot in a colander. Set aside.
4. While the chicken and veggies are boiling, cut the leek in half lengthwise. Lay the flat part on the cutting board and slice very thinly. Put the slices in a colander and loosen the dirt from the leeks. Use some produce wash to aid in this process. Once all the bubbles from the produe wash are gone and all the dirt has been washed down the drain, pat the leeks dry and set aside.
5. Heat the remaining olive oil in a large non-stick skillet on medium-high heat. Add the remaining garlic, the onion, the parsley and the leeks. Season with salt, pepper, and Italian seasoning. Saute until the onions are somewhat translucent and the leeks are softer, which should take around 3 - 5 minutes. Make a well in the middle of the pan and add the flour. Pour in the almond milk. Mix the almond milk and flour together to thicken it, and then slowly incorporate this mixture into the rest of the veggies. If you want it thinner, thicker or need more creaminess in general, you can add more almond milk and/or flour. Remove from heat. Combine this mixture with the chicken and veggies.
6. In a large casserole dish (make sure its walls are very tall), lay down half of the potatoes and smooth with a spatula. Add all of the filling, and then top with a final layer of the remaining potatoes. Bake for about 30 minutes, until the mashed potatoes are slightly golden brown on top. Serve.
This recipe is pretty lengthy, but it is so worth it! Make sure you give this innovated classic a try. Follow Teens Can Cook, Too on all the social media handles below:
Instagram: http://instagram.com/teenscancooktoo (@teenscancooktoo)
Facebook: https://www.facebook.com/pages/Teens-Can-Cook-Too/113579778813832
YouTube: http://www.youtube.com/channel/UCdiKFPsBoLhYw2W42P7LvKQ
Stay healthy!
- Madeline
No comments:
Post a Comment