Hot Detox Shepherd’s Pie

This dinner is a real crowd-pleaser. My nephews and nieces love my Shepherd's Pie so much, it makes their birthday meal wish list!

Ingredients:

8–10 cups    diced cauliflower
1 1/2 tsp       pink rock or grey sea salt, divided
3 Tbsp          coconut oil
2 Tbsp          avocado oil
2 cups          onions, chopped
2 cloves        garlic, minced
3 Tbsp          Italian seasoning 
1 tsp             cumin, ground
4 cups          cooked ground organic chicken or turkey
2 cups          baby arugula, chopped
1 cup            squash, cubed
1 cup            peas (frozen is fine)
2 Tbsp          fresh sage or 2 tsp dried
3/4 cup        vegetable or bone broth

Directions:
1. Boil the cauliflower in filtered water until soft, and then drain. Using an immersion blender or a food processor, puree the vegetables with 1/2 teaspoon of the salt and 3 tablespoons of the coconut oil. Set aside.

2. Preheat the oven to 350°F.

3. In a large pot, heat the 2 tablespoons avocado oil over medium-low heat. Add onions, garlic, herb blend, cumin and the remaining 1 teaspoon salt. Cook for 2 minutes, and then add the chicken or turkey. Cook for 1 minute, stirring to mix well.

4. Add the arugula, squash, peas, sage and broth. Stir to combine, and then cook for 10 minutes.

5. Transfer the mixture to a 9-by-13-inch baking dish. Top with the reserved cauliflower. Score the top with a fork and bake for 30 minutes.

6. Move to the top rack in the oven, and broil on low for 7 minutes or until nicely browned.

7. Serve hot and enjoy!

Makes 9 servings.