I don’t know about you but every fall my inner Barefoot Contessa comes out. Now I should preface this by letting you know I am a serious WORK IN PROGRESS when it comes to the kitchen.
No really…. it’s a constant experiment/adventure. I still struggle with touching raw meat (no lie I wear plastic gloves), I lose my appetite if I don’t like the smell of something, and in my opinion everything that was once alive can be cooked longer.
But now that I’m that annoying girl madly in love in a new relationship ;) I’m all about pouring a glass of vino, blasting some tunes, and creating a “masterpiece” in the kitchen for my stud muffin and I.
My latest obsession - figuring out ways to make unhealthy fall/winter comforty foods a little more healthy.... ahemm...and easy to make for all us challenged chefs out there.🤩
So I decided to tackle one new recipe a week this year and the lucky boyfriend gets to be our guinea pig! (hehe ok maybe not entirely lucky... the poor guy has had his fair share of complete food failures 🙈) but when I create something he agrees is tasty, I'm going to start sharing them with you guys as well!
First up a Veggilicious Paleo Shepherd’s Pie that is absolutely delicious and going to become a regular must have meal for us.
Paleo Shepherd’s Pie
2 cups cooked butternut squash (roast in over at 400 for 40 min with a little EVOO)
2 Tbsp grass-fed butter, plus more for dotting the pie
1 Tbsp grass-fed butter, ghee or coconut oil
1-4 Tbsp full-fat coconut milk
1 rotisserie chicken shredded (you can make shredded chicken breasts but to make it easier I use a fully cooked rotisserie)
1 yellow onion, chopped
2 celery stalks, chopped
3 large carrots, chopped
1 cup frozen peas
1 cup fresh broccoli florets
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp sea salt
Pepper to taste
1 Tbsp coconut flour
3/4 cup chicken broth, preferably homemade
Melt butter, ghee or coconut oil over medium heat in a large skillet. Add onion and celery and sauté for a couple minutes.
Add carrots and broccoli and cook another five minutes. Next, add the thyme, oregano, sea salt, pepper and peas. Continue to cook for a couple more minutes.
Then, add the chicken and mix everything together
Pour in the broth and coconut flour, and mix well. Bring to a simmer over medium-low heat and let cook for about five minutes.
While mixture is simmering, mash the cooked squash with 2 Tbsp butter and 1-4 Tbsp coconut milk. Add a pinch of sea salt, if desired.
Grease a 2-quart casserole dish with butter and add chicken/veggie mixture. Spread mashed squash evenly over the top. Dot some butter on top of the squash, if you want.
Bake in a 400 degree oven for 30-35 minutes.