Shepherd’s pie with chicken and red cabbage salad

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients

✓ 600g skinless and boneless chicken breast

✓ 50 g green onions

✓ 100 g kapia pepper

✓ 300 g carrots

✓ 250 g frozen cauliflower

✓ 200 ml tomato broth

✓ 30 ml grape seed oil

Salad

✓ 200 g red cabbage

✓ Apple vinegar

✓ 5 g dill

✓ 30 ml olive oil

✓ 50 g of raw sunflower seeds

Method of preparation

Cut the carrots into large round pieces and boil them in a saucepan. When they are cooked, add the defrosted cauliflower on top and bring them to a boil together once more. Using a blender, turn them into a puree and season with salt.

Chop the chicken meat and stew in water and grape seed oil. Add finely chopped green onions, diced kapia pepper and, when they are soaked, pour in the tomato broth.

Season and place in an oven dish. Place the carrot and cauliflower puree on top and bake the “pie” in the preheated oven to 170 °C until golden, about 30-45 minutes.

While the pie is baking, prepare the salad, as follows: sprinkle the finely chopped red cabbage with apple cider vinegar or lemon juice, add dill, salt, freshly ground pepper, olive oil, raw sunflower seeds and mix them together.

Tips & Tricks

The cabbage salad should be seasoned at the time of serving; in this way, we avoid oxidation and keep the vegetables crunchy.