Chicken, Leek and Mushroom Pie, with a Lower Carb, Cauliflower Mash Topping : Gluten Free

This healthy, gluten free take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping.

Ingredients

Serves Four

For the pie filling
1 tbsp ghee
2 leeks, trimmed, sliced
2 large celery stalks, trimmed, diced
1 bay leaf
500ml/17fl oz hot chicken stock, preferably homemade
4 carrots, sliced
1 small fennel bulb, outer leaves removed, flesh diced
250g/9oz mushrooms, sliced
600g/1lb 5oz cooked leftover roast chicken
large handful chopped fresh flatleaf parsley
salt and freshly ground black pepper

For the pie topping
1.2kg/2lb 10oz cauliflower, outer leaves removed, florets chopped into 5cm/2in pieces
4 garlic cloves, peeled and left whole
50g/2oz butter
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Heat the ghee in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until softened but not browned. Add the celery and bay leaf and increase the heat to high. Fry for 1-2 minutes.
3. Add the chicken stock to the pan and bring to the boil, then add the carrots, fennel and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables are tender, about 12-15 minutes.
4. Meanwhile, for the topping, put the cauliflower, garlic cloves and half of the butter in a large, lidded saucepan. Add 4 tablespoons of water and cover.
5. Bring the pan contents to a simmer over a medium heat and steam for 6-8 minutes, or until the cauliflower is tender when pierced with a knife (add a splash more water during cooking if necessary). Remove from the heat and transfer the contents to a food processor. Blend to your consistency of choice - either smooth and creamy or roughly textured. Season with salt and pepper.
6. To finish the pie filling, remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well, then transfer the mixture to an ovenproof pie dish.
7. Spoon the pie topping over the filling and spread into an even layer using a palette knife. Use a fork to create a criss-cross pattern on top of the filling. Dot the top of the pie with the remaining butter.
8. Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden-brown.

This meal provides 

61g protein, 17g carbohydrate (of which 14g sugars), 23g fat (of which 11g saturates), 13.5g fibre and 1.6g salt per portion.

Recipe tips
i) If, once you've blended the pie topping, it is sloppy or wet, reheat the mixture in a saucepan over a medium heat to allow some of the moisture to evaporate.

ii) Substitutes for Fennel and Fennel Seeds - see here
From an idea seen here

~ enjoy your day ~

Dear reader, you will find a variety of recipe ideas within this blog, and not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan