This recipe is an oldie but a goodie and what with the weather holding fast at -30000556C for the last week or so, a young girl's thoughts turn to comfort foods. It's been all stews, soups and things that bubble up in the oven around here.
This shepherds pie is a lightened up version of the classic, subbing chicken in for the ground meat, it leaves out the cream in favour of a mixture of stock and evaporated milk and you replace 1/3 of the potato /sweet potato with cauliflower for the topping. If you really want to lighten things up , you can replace as much as half of the potato with cauliflower if you like but it won't be quite as creamy. As always, feel free to change up your veg - if you don't like zucchini, replace it with something you do like - you know the drill by now.
It's not that I don't enjoy a heavier, meatier shepherds pie once in a while but when I can make something a bit healthier without sacrificing the Yum, I like to do that.