Chicken Shepherd's Pie with Cauliflower Topping
Chicken Shepherd's Pie with Cauliflower Topping
Chicken Shepherd's Pie with Cauliflower Topping
Chicken Shepherd's Pie with Cauliflower Topping

Chicken Shepherd's Pie with Cauliflower Topping

David Venable

David’s Note: A covering of cauliflower puts a twist on this comfort food staple.

Chicken

  • 2 lbs ground chicken
  • 1/8 cup olive oil
  • 1-1/2 cups onion, small dice
  • 1 cup carrots, small dice
  • 1/2 cup celery, small dice
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp thyme, chopped
  • 1 can cream of chicken soup condensed
  • 3/4 cup chicken stock
  • 1/2 cup frozen corn kernels, thawed
  • 3 tsp salt
  • 1 tsp pepper

Topping

  • 4 cups cauliflower florets (about 1 head)
  • 2 cups parsnips, peeled and chopped
  • 3 Tbsp butter
  • 1/2 cup heavy cream
  • 3 tsp salt
  • 1 tsp black pepper
  • 2 cups white cheddar, shredded
  • 2 Tbsp parsley, chopped
  • 1 Tbsp Parmesan, grated

Preparation

To prepare the chicken, sauté the chicken in a large skillet over medium heat until cooked through. Remove from the heat and drain.
In a large skillet over medium heat, add the oil, onions, carrots, and celery and sauté until they begin to soften. Put the cooked chicken back into the skillet. Stir in the Dijon, Worcestershire, and thyme, followed by the chicken soup, stock, corn, salt, and pepper. Remove from the heat.
To prepare the topping, star with a large stockpot of salted boiling water. Cook the cauliflower and parsnips until very tender, then drain. Place the vegetables into a food processor and add the butter, cream, salt, and pepper. Purée until smooth, then remove to a bowl and let cool. Mix in the cheddar cheese and parsley.
To finish the dish, start by preheating the oven to 350°F. Place the chicken mixture into a baking dish and smooth out the top. Spoon the cauliflower purée overtop and smooth out as though you were icing a cake. Sprinkle on the Parmesan.
Place your baking dish onto a cookie sheet and then into the oven. Bake for approximately 40 minutes. If desired, broil on high for 1–2 minutes to brown the top. Remove from the oven and let set for 5 minutes. Spoon into small bowls and enjoy!

Cook's Notes

Tip: A deep ceramic pie dish works well with this recipe, but any oven-safe casserole dish can be used.

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