Cauliflower Topped Shepards Pie

• 1 lb of ground chicken
• 3 carrots chopped
• 2 celery stalks chopped
• 2 TBS coconut oil
• 2 garlic cloves minced
• 2 TBS flour to thicken as needed
• 2 TBS tomato paste
• 1 cup chicken broth
• 1 TBS Worcestershire sauce
• 1/2 cup corn
• 1/2 cup peas
• 2 handfuls of fresh spinach
• 1 tsp flax seed
• 1 TBS parsley
• 1 bag frozen cauliflower
• 2 TBS coconut milk
• salt and pepper to taste
• dash garlic powder

1. steam the cauliflower, blend in food processor, add milk, salt and pepper, garlic powder, seasoning as needed, let cool
2. heat coconut oil in skillet and add minced garlic and let brown
3. add in chopped carrots and celery until soft
4. add in ground chicken and season with salt and pepper and cook through
5. Add tomato paste, chicken broth and Worchester sauce and flour as needed
6. stir and let simmer 5 mins
7. mix in spinach, peas, corn and flax seed and mix
8. salt and pepper as needed, top with parsley
9. fill ramekins with meat mixture and top with cauliflower
10. top with a pinch of parm shredded cheese
11. bake at 425 for 20 mins or until browned on top