Individual Chicken Shepherd's Pie with Cauliflower Mash

Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes Servings: 4 individual pies

Ingredients:

For the filling:

• 1 lb ground chicken

• 1 medium onion, diced

• 2 carrots, peeled and diced

• 1 cup frozen peas

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 1 tablespoon tomato paste

• 1 tablespoon Worcestershire sauce

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• 1 cup chicken broth

• Salt and pepper, to taste

For the cauliflower mash:

• 1 large head cauliflower, cut into florets

• 1/4 cup unsweetened almond milk or regular milk

• 2 tablespoons butter

• 1/4 cup grated Parmesan cheese and 1/2 whipped cream cheese

• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.

3. Add the ground chicken to the skillet, breaking it up with a spatula. Cook until no longer pink, about 5-7 minutes.

4. Stir in the diced carrots, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.

5. Pour in the chicken broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes, until the sauce has thickened and the carrots are tender. Stir in the frozen peas and remove the skillet from the heat.

6. Meanwhile, prepare the cauliflower mash. Steam the cauliflower florets or {buy frozen} until very tender, about 8-10 minutes. Drain well and pat dry with a clean kitchen towel to remove any excess moisture.

7. Transfer the cooked cauliflower to a food processor, along with the butter, almond milk or regular milk, Parmesan cheese, whipped cream cheese, salt, and pepper. Process until smooth and creamy, adjusting the seasoning as needed.

8. Assemble the individual shepherd's pies. Divide the chicken filling equally among 4 oven-safe ramekins or individual pie dishes. Top each ramekin with an even layer of the cauliflower mash, spreading it out to cover the filling.

9. Place the ramekins on a baking sheet and transfer them to the preheated oven. Bake for 20-25 minutes, or until the cauliflower mash is golden brown and the filling is bubbling.

10. Remove from the oven and let the pies cool for a few minutes before serving.

Enjoy your delicious and healthy individual chicken shepherd's pies with cauliflower mash!