Chicken & Cauliflower Pie
- Number of Servings: 2
Ingredients
8 cups cauliflower, cut into florets 1.2 kg1 1/2 onions, finely chopped 300 g16 button (white) mushrooms, thinly sliced 220 g2 tbsp olive oil 30 mL500 g ground chicken, or ground turkey 3/4 cup canned tomatoes (diced or chopped) 200 g2 tbsp tomato paste 30 mL1 tbsp Worcestershire sauce 15 mL1 cup chicken broth 250 mL1 cup frozen peas 120 g3/4 cup milk, partly skimmed, 2% 200 mL2 tbsp butter, unsalted 28 g ground pepper to taste salt to taste
1. Preheat the oven to 205°C/400°F.
2. Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; cut the cauliflower into florets then boil them 10-15 min until they are very tender. Drain them well and set aside.
3. Heat the oil in a pan over medium-high heat. Add the ground chicken and sear it until it looses its pink colour, about 7-8 min.
4. When the chicken is golden-coloured, add the chopped onion then cook 2 min with stirring. Stir in the diced tomatoes, mushrooms, tomato paste, Worcestershire sauce, and broth. Add the frozen peas and continue cooking until heated through, about 4-5 min. Add salt and pepper.
5. Remove the pan from the heat and tranfer the contents to a large baking dish, or distribute into individual baking dishes.
6. Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked cauliflower and mash it until creamy. Add salt and pepper to taste. Place a spoonful of the cauliflower mixture on top of the chicken mixture, then gently spread it with a spoon to cover evenly.
Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.
Number of Servings: 2
Recipe submitted by SparkPeople user RENSTER.
2. Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; cut the cauliflower into florets then boil them 10-15 min until they are very tender. Drain them well and set aside.
3. Heat the oil in a pan over medium-high heat. Add the ground chicken and sear it until it looses its pink colour, about 7-8 min.
4. When the chicken is golden-coloured, add the chopped onion then cook 2 min with stirring. Stir in the diced tomatoes, mushrooms, tomato paste, Worcestershire sauce, and broth. Add the frozen peas and continue cooking until heated through, about 4-5 min. Add salt and pepper.
5. Remove the pan from the heat and tranfer the contents to a large baking dish, or distribute into individual baking dishes.
6. Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked cauliflower and mash it until creamy. Add salt and pepper to taste. Place a spoonful of the cauliflower mixture on top of the chicken mixture, then gently spread it with a spoon to cover evenly.
Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.
Number of Servings: 2
Recipe submitted by SparkPeople user RENSTER.
Nutritional Info Amount Per Serving
- Calories: 382.0
- Total Fat: 13.9 g
- Cholesterol: 63.8 mg
- Sodium: 941.7 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 10.4 g
- Protein: 38.9 g
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