Challenges are good – right?
In fact, I think it’s challenges that help me step out of my comfort zone and grow a tad bit…
But, sometimes, I ignore challenges.
Especially when those challenges involve pie!
Even though I love to eat it, I’ve never made a pie crust…
When my daughter asks me for chicken pot pie, I say “hello Blake’s Frozen Gluten Free Chicken Pot Pie!”
So this month when The Recipe Redux challenged members to declare their “Pie Love”…I figured I would step up! Accept the challenge and take on making a chicken pot pie! But, then, I chickened out after a couple of failed attempts at a decent gluten free pie crust.
I hate to admit it, but I bribed my daughter with the only pie I love and make often – a lightened up version of the only pie we had in our house when I was younger – the cottage pie!
Growing up, my mom would occasionally make us a cottage pie, which, in our home, was any combination of meat and potatoes. Later on I came to find out that when that meat was lamb, the pie was referred to as a Shepherd’s Pie; when the meat was fish, it was a Fish Pie; and, when it was turkey, it was a St. Stephen’s Day Pie. My mom would often top her cottage pie with breadcrumbs which, I later learned, was known as a Cumberland Pie.
So, today, I have a simple, lightened up St. Stephen’s Day Pie recipe to share. As I like all things spicy, this has a good dose of cayenne and crushed peppers in it. However, the topping on this pie balances off the spicy interior nicely. This topping is made up of mashed cauliflower and lactose free milk and garlic – nothing fancy, but, it’s an easy way for me to get my daughter to love her veggies – and distract her from her chicken pot pie love!
[Tweet “LIGHTENED UP ST. STEPHEN’S DAY PIE RECIPE @RunninSrilankan #RecipeRedux”]
- FOR THE TURKEY LAYER:
- 1 onion chopped
- 2 cloves garlic chopped
- 1 teaspoon grated fresh ginger
- 1 lb ground turkey
- 1/2 carrot grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 2 teaspoons cayenne
- 2 tablespoons tomato paste
- dash of salt
- FOR THE CAULIFLOWER LAYER:
- 1 head cauliflower
- salt and pepper to taste
- 1 egg
- 1 clove garlic
- 1/2 cup milk
FOR THE TURKEY LAYER:
Saute onion, garlic and ginger for about 10 minutes stirring frequently
Add in the turkey and spices and cook till browned
Finally, stir in the carrots and tomato paste
Add this turkey mix to a oven safe container
FOR THE CAULIFLOWER LAYER:
Break/cut off the cauliflower florets and drop into a pan with about a couple of inches of water. Put a lid on and let cook for about 20 minutes
Then add cooked cauliflower to a blender, along with milk and mix till creamy
Add salt and pepper to taste and then blend in the egg
Layer this Cauliflower mash over the spicy turkey base and bake at 400 for 25 minutes.
Sprinkle with parsley and chili flakes and enjoy.
So – what’s your pie love?