Meal of the Month
Created by Dr. Austin Erickson, DC

Sheppard’s Pie
Serves 4

This tasty and healthy Sheppard’s Pie recipe replaces potato with cauliflower.  The cheese and butter in the mashed cauliflower adds a savory flavor to this meal that is perfect for the colder winter months.

1 large chicken breast, cubed

cubed 1 medium head cauliflower

1 onion, chopped

1 carrot, sliced

2 cups broccoli florets

2 tablespoons butter

½ cup sour cream

1 cup coconut milk

1 cup shredded cheddar cheese

Steam the cauliflower for 15 minutes or until tender. In a large bowl mash the cauliflower with a spoon or beater. Add 1 tablespoon butter, the cheese and salt and pepper to taste and stir to blend. Set aside.
In a pan add the remaining butter and heat to medium. Cook the chicken until no pink remains. Add veggies and continue cooking until all veggies are tender crisp, about 5 minutes. Add sour cream and coconut milk and stir to mix. Add salt and pepper to taste.
In a medium baking dish layer the chicken mixture on the bottom of the pan. Layer the mashed cauliflower over the chicken mixture and smooth with a spatula. Broil until the top of the cauliflower is golden brown.

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