Low-carb shepherd's pie with ground chicken and kohlrabi

Directions

1. 1

   Preheat the oven to 200 °C.

2. 2

   Season the ground chicken with salt and pepper, then brown it in olive oil and butter. Break it into smaller pieces with a wooden spoon while cooking. Once sealed and lightly browned, set it aside.

3. 3

   Add the leek to the same pan and saute briefly. Add the kohlrabi and mushrooms or zucchini. Cook for about 5-7 minutes, until the vegetables start to soften.

4. 4

   Return the meat to the pan, add the thyme, and pour in the stock. Simmer until the kohlrabi softens and some of the liquid reduces.

5. 5

   Add the cream and grated cheese. Stir and simmer briefly until the sauce becomes thicker and creamy. Season with salt and pepper as needed.

6. 6

   Cook the cauliflower until soft in salted water or steam it. Drain it very thoroughly so the mash does not become watery.

7. 7

   Blend or mash the cauliflower with butter, cream, egg yolks, cheddar, and nutmeg. Season with salt.

8. 8

   Transfer the meat filling to a baking dish. Spread the cauliflower mash evenly over the top.

9. 9

   Bake for about 20 minutes, until golden. For a deeper crust, turn on the grill for the last 3-5 minutes.

10. 10

    Serve with salad.

Notes

Source: Own