Mike recently returned home from a business trip out of the country. I know when he travels, eating healthy is always a challenge.   This last trip, he was in Singapore and was able to do a decent job but eating out for 7 nights straight can take a toll on anyone’s stomach and digestive system. On a side note it was really weird while he was gone just cooking for myself. It is the first time I did not have any of my kids or my husband to cook for. It was really hard to get motivated to cook something and not just skip eating or pull out my old stand by; green salad. I actually did really well and I was pretty proud of myself. I made a lot of homemade soups and even turned the barbecue on and grilled some awesome salmon to top off my plate of steamed spinach. Ok I am digressing… back to the post and the shepherds pie.

As a kid growing up my mom use to make an awesome traditional shepherds pie. No offense to my mom but it was not made with healthy cooking in mind. I know times were different then so I won’t hold that one against her. 🙂  I loved the idea behind the pie and decided to challenge myself to do a recipe makeover on this traditional favorite. My goal was to create a homestyle taste with healthy ingredients.  I have to say I think this pie came out outstanding. Mike and I enjoyed this pie a couple nights ago for dinner and it was even better the next few days as a lunch leftover.  I made this with salmon but you could use any meat or fish you fancied and I am sure it would come out just as great.

 

Salmon Shepherds Pie with Cauliflower Crust

Filling

4 Frozen Wild Caught Salmon Patties. (I get mine from Costco)

1/2 Chopped Onion

5 Brocollini Stalks

10 Shiitake Mushrooms

1 Red Bell Pepper

1/2 Cup Shredded Carrots

2 Cloves Garlic

Cauliflower Crust

1 large Head Cauliflower

1/4 Cup Almond Milk

1/2 Cup Parmesan Cheese

1 Clove Garlic

 

The first thing I did was cook the salmon patties on the stove until they were 3/4 cooked through. I then placed the mushrooms, cooked salmon, brocollini, garlic cloves and red bell pepper into a food processor and gave it a few pulses. You will want to create a fine chopped consistency without creating a puree. I then took a large stainless steel pan and added a little bit of coconut butter and placed it on medium heat. Once the butter was melted I added the chopped onions and shredded carrots to the pan and sauteed for about 5 minutes. I then added the vegetable/salmon mixture to the pan and cooked on medium-low heat for another 15 minutes, stirring occasionally.

Now for the fun stuff. While the vegetables and salmon are getting happy in their pan on the stove you get to make the cauliflower crust. To make this crust I took one large head of cauliflower and chopped it up into medium pieces. Next I added these pieces to my Blendtec blender (this is truly one of the best kitchen appliances I own)  along with the almond milk, parmesan cheese and  garlic and gave it a few pulses until it was light and fluffy. If you do not have a blender you can use your food processor or a Kitchen Aid mixer on the whip mode.

Now it is time to marry the two in a prepared  8X8  pan.  First place the vegetable/salmon mixture in the pan and then layer it with the cauliflower whip. Salt and pepper to your liking.

Place pan in the oven and heat on the broiler setting for about 10 minutes or until the cauliflower has a golden brown tint to it. Let it cool for about 5 minutes before cutting it so the squares come out pretty and firm.

This is truly one of my favorite new dishes. It is an Eat Clean dish filled with amazing flavors and just darn right good for you stuff. (PS) Mike loved it!

 

 

 

 

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