2CrazyFools
Rainy Days Rabbitry
Low-Carb Shepherds Pie
Serves 6-8 people depending on hunger level.
Meat pie recipe very lightly modified from MaggieJ’s Rabbit Pie.
Mashed cauliflower recipe adapted from I Breath I’m Hungry and Andie’s Garlic Mashed potatoes.
Meat Pie Ingredients:
- raw meat from one mature rabbit
- 4 small onions, chopped
- three carrots, cut in large pieces
- 1/2 to 1 cup mushroom
- 2 starfruit, chopped
- 6 cloves garlic, minced
- 1-2 Bouillon cubes (I prefer Rapunzel Vegetable Bouillon with Herbs)
- 2 bay leaves
- 5-6 sprigs of fresh rosemary
- 1 teaspoon salt
- Almond flour for dredging, seasoned with black pepper, allspice and cloves
- 1 cup celestial cranberry apple tea, sweetened. (I use stevia or sucralose)
- About 1/2 cup water or enough to make gravy
- A dash of apple cider vinegar
Cut meat into pieces the size of your thumb or thereabouts. Dredge in seasoned almond flour and brown in oil in a large pan (or multiple large pans…) Add liquids and loosen any browned bits stuck to pan. Add onions, carrots, starfruit, garlic, bay leaves and rosemary, stirring gently to combine. Cover and lower heat to simmer.
At this point you want to preheat the oven to 350 F.
Mashed Cauliflower Ingredients:
- 1 head cauliflower
- 1 tbsp. butter (or more, depending on how buttery you like it)
- 1 clove raw garlic (or 3 to 6 cloves roasted garlic –my preference)
- 1/4 cup parmesan cheese
- 1 to 2 tbsp. cream cheese (Neufchâtel)
- 6 oz sharp cheese
- salt and pepper to taste
- heavy cream (optional)
Steamer: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower florets, cover, and steam until tender, about 10 minutes.
OR Microwave: Place cauliflower florets in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, 2oz sharp cheese, cream cheese, (butter if you haven’t added it previously) salt, and black pepper.
Combining:
We recommend a well-oiled No. 10 skillet (~110 fl oz capacity) and pour in the meat rabbit mixture once the gravy was thickened and the rabbit cooked to tender. Then covered it with the cauliflower mash layer, and topped it off with the remaining sharp cheese. Pop in the oven for about 30 minutes or until you see the cheese on top browning nicely.
Nutrition Facts (according to MyFitnessPal) 6 (large) servings
Nutrition Facts (according to MyFitnessPal) 8 servings
My daily caloric ingestion as a small female is about 1200 kcal, so I probably shouldn't eat 1/6th of this unless I was really active that day :lol:
Serves 6-8 people depending on hunger level.
Meat pie recipe very lightly modified from MaggieJ’s Rabbit Pie.
Mashed cauliflower recipe adapted from I Breath I’m Hungry and Andie’s Garlic Mashed potatoes.
Meat Pie Ingredients:
- raw meat from one mature rabbit
- 4 small onions, chopped
- three carrots, cut in large pieces
- 1/2 to 1 cup mushroom
- 2 starfruit, chopped
- 6 cloves garlic, minced
- 1-2 Bouillon cubes (I prefer Rapunzel Vegetable Bouillon with Herbs)
- 2 bay leaves
- 5-6 sprigs of fresh rosemary
- 1 teaspoon salt
- Almond flour for dredging, seasoned with black pepper, allspice and cloves
- 1 cup celestial cranberry apple tea, sweetened. (I use stevia or sucralose)
- About 1/2 cup water or enough to make gravy
- A dash of apple cider vinegar
Cut meat into pieces the size of your thumb or thereabouts. Dredge in seasoned almond flour and brown in oil in a large pan (or multiple large pans…) Add liquids and loosen any browned bits stuck to pan. Add onions, carrots, starfruit, garlic, bay leaves and rosemary, stirring gently to combine. Cover and lower heat to simmer.
At this point you want to preheat the oven to 350 F.
Mashed Cauliflower Ingredients:
- 1 head cauliflower
- 1 tbsp. butter (or more, depending on how buttery you like it)
- 1 clove raw garlic (or 3 to 6 cloves roasted garlic –my preference)
- 1/4 cup parmesan cheese
- 1 to 2 tbsp. cream cheese (Neufchâtel)
- 6 oz sharp cheese
- salt and pepper to taste
- heavy cream (optional)
Steamer: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower florets, cover, and steam until tender, about 10 minutes.
OR Microwave: Place cauliflower florets in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, 2oz sharp cheese, cream cheese, (butter if you haven’t added it previously) salt, and black pepper.
Combining:
We recommend a well-oiled No. 10 skillet (~110 fl oz capacity) and pour in the meat rabbit mixture once the gravy was thickened and the rabbit cooked to tender. Then covered it with the cauliflower mash layer, and topped it off with the remaining sharp cheese. Pop in the oven for about 30 minutes or until you see the cheese on top browning nicely.
Nutrition Facts (according to MyFitnessPal) 6 (large) servings
Nutrition Facts (according to MyFitnessPal) 8 servings
My daily caloric ingestion as a small female is about 1200 kcal, so I probably shouldn't eat 1/6th of this unless I was really active that day :lol:
opcorn:
