This is an alternate take on Shepherd’s Pie. I used a mix of chicken, chard and cauliflower with sweet potatoes on the top.

I wasn’t sure how it would turn out but it was quite good and flavorful. It’s a good way to use up meat from a leftover roasted chicken.

If you want to give it a try, here’s what I did….

Start by boiling 4 medium sweet potatoes in their skin (I like to cook mine ahead in the crock pot ). Next sauté a small chopped onion in light olive oil. When the onions are slightly translucent add six cloves of minced garlic and salt and pepper to taste. Cook for 1-2 minutes more. Add finely chopped chard and cook until wilted. Then add chopped cauliflower. Add 3 cups pre-cooked shredded chicken. Sprinkle with 2 tbls of flour and stir until the flour has been absorbed by the oil. Then add 2 cups of chicken broth. Cook about 4-5 minutes or until thickened. Transfer the meat mixture to a casserole dish. Remove the skins of your cooked sweet potatoes and mash a fork adding 1/2 tsp of salt and 1 1/2-2 cups heavy cream. Spoon on top of your meat mixture and heat at 350 until heated through.

Eat up! Even my one year old loved it.