Monday, May 18, 2015

Sweet Potato Crusted Chicken/Mushroom Shepherd's Pie

When we make this we make two, one with chicken and one vegetarian. Each pie serves 4. The recipe is below is for 8. Peas could be easily added as could corn. We selected the vegetables we had in the refrigerator.
For those thinking what about the protein, there is protein in the eggs and vegetables, especially the green beans, a legume. The nutritional information is at the bottom.
chicken (left) mushroom (right)

Ingredients for 2 Crust:
4 eggs
8 baked sweet potatoes, removed from skin and cooled

directions: Combine the ingredients for the crust

sauteed vegetables
Pie filling for two:
2 cups green beans, diced
1 cup celery, diced
1 cup onions, diced
2 cloves garlic, minced
4 carrots, diced
1 large red bed pepper, diced
parsley, basil, oregano, thyme, salt, pepper, season to taste
2 - 4 TBS gluten free flour to thicken

chicken (left) mushroom (right)
directions: water saute until the vegetables are soft. Divide the ingredients into two pie/quiche pans.

1/2 pound chicken cubed and cooked is added to one.
1/2 pound mushrooms, sliced and cooked is added to the second one

Top with sweet potato crust

Bake at 350 for 30 minutes

Nutritional information mushroom                              Nutritional information chicken
calories: 200                                                                 calories: 220
carbs: 37.6 g                                                                 carbs: 34.8 g
fiber: 8.2 g                                                                    fiber: 7.4 g
fat: 3 g                                                                          fat: 3.6 g
protein: 8.6 g                                                                protein: 13.6 g

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