When I think of Shepard's Pie, the first images that come to mind are the greasy tasteless meals I ate at the United States Coast Guard Academy. So when I saw this recipe included in the Dr. Oz detox diet I was intrigued. This recipe is a far cry from my first experiences and so tasty in fact that I've made it several times. And yes, you need that much cauliflower!
This dish freezes and reheats well.
Serves 3-4
8 oz organic skinless, boneless chicken breasts, poached, diced
10 cups organic cauliflower florets, steamed soft (YES you need 10 cups - approximately two heads)
2 cups organic broccoli florets, roughly chopped
1 small organic bok choy, roughly chopped (approximately 2 cups)
1 teaspoon sea salt
2 tablespoons organic virgin coconut oil, divided (more or less as needed)
freshly ground pepper
cayenne pepper (optional but adds nice flavor)
Preheat oven to 400F. Poach chicken in a medium pot of boiling water for a few minutes. Remove from boiling water and allow to cool, set aside. Steam the cauliflower until soft. Puree cauliflower with 1/2 teaspoon of salt and 1 tablespoon of coconut oil in blender until very smooth, set aside. In a medium pan sauté the broccoli in 2 teaspoons of coconut oil until lightly browned and starting to soften. Transfer to a bowl and start to cook the bok choy in the same pan, adding a little more coconut oil if needed, until the bok choy starts to brown. Transfer to bowl with broccoli. Dice up the poached chicken and add to the broccoli and bok choy, along with 2 cups of cauliflower puree, 1/2 teaspoon of salt and freshly ground pepper, and cayenne pepper. Mix together gently. Transfer to a 2 Qt baking dish, top with remaining cauliflower puree, sprinkle with cayenne pepper, and bake for 20 minutes until hot and bubbly. Broil for a few minuets after baking to brown the top a bit. ENJOY!!
This dish freezes and reheats well.
Serves 3-4
8 oz organic skinless, boneless chicken breasts, poached, diced
10 cups organic cauliflower florets, steamed soft (YES you need 10 cups - approximately two heads)
2 cups organic broccoli florets, roughly chopped
1 small organic bok choy, roughly chopped (approximately 2 cups)
1 teaspoon sea salt
2 tablespoons organic virgin coconut oil, divided (more or less as needed)
freshly ground pepper
cayenne pepper (optional but adds nice flavor)
Preheat oven to 400F. Poach chicken in a medium pot of boiling water for a few minutes. Remove from boiling water and allow to cool, set aside. Steam the cauliflower until soft. Puree cauliflower with 1/2 teaspoon of salt and 1 tablespoon of coconut oil in blender until very smooth, set aside. In a medium pan sauté the broccoli in 2 teaspoons of coconut oil until lightly browned and starting to soften. Transfer to a bowl and start to cook the bok choy in the same pan, adding a little more coconut oil if needed, until the bok choy starts to brown. Transfer to bowl with broccoli. Dice up the poached chicken and add to the broccoli and bok choy, along with 2 cups of cauliflower puree, 1/2 teaspoon of salt and freshly ground pepper, and cayenne pepper. Mix together gently. Transfer to a 2 Qt baking dish, top with remaining cauliflower puree, sprinkle with cayenne pepper, and bake for 20 minutes until hot and bubbly. Broil for a few minuets after baking to brown the top a bit. ENJOY!!
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