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      • Chef Li
        • Apr 6, 2016
        • 2 min read

      BRAZILIAN TURKEY SHEPHERD’S PIE - IN A PALEO VERSION


      Today I’m gonna share you a typical recipe of Brazilian cuisine. The famous “Escondidinho”. But, it gonna be a paleo version to turn it more light and low carb. I promise you in other opportunity I’m gonna share the original recipe!

      So, let’s go!

      Recipe: BRAZILIAN TURKEY SHEPHERD’S PIE

      Course: Lunch or dinner

      Servings: 4 servings

      Cooking Time: 20 minutes

      Preparation Time: 10 minutes

      Total Time: 30 minutes

      Ingredients:

      Stuffing

      • 2lb ground turkey breast

      • 1 tbsp coconut oil

      • 2 garlic cloves ( or 1/4 tbsp powder garlic)

      • 1 chopped tomato

      • 1 chopped onion

      • 1 tbsp chives

      • salt and pepper

      Mashed

      • 1lb chopped

      • 1tbsp butter

      • 2 eggs

      • 3 tbsp cottage cheese

      • salt

      Cover

      • grated cheese

      Steps

      Stuffing:

      • Fry the garlic and onion in coconut oil.

      • Add the tomato and let simmer about 5 minutes.

      • Add the turkey, stir and let reduce (dry a little) water from the tomato.

      • Cook cauliflower until tender

      • Season with salt, pepper and chives, and reserve to cool.

      Mashed:

      • Cook cauliflower until tender

      • Cook cauliflower until tender

      • In a blender put the eggs, the cauliflower, cottage, butter and salt.

      • Mix until smooth

      Assembly:

      • Pre-heat the oven.

      • Grease the ovenproof dish with coconut oil and sprinkle half the mashed.

      • Place the stuffing and spread

      • Cover with the other half of the mashed, sprinkle grated cheese and bake in high heat, until brown.

      ESCONDIDINHO LIGHT DE PERU - LOW CARB


      Hoje vou compartilhar com vocês uma versão light e com pouquíssimo carboidrato, do nosso famoso Escondidinho! Fica uma delícia!!!


      Então, vamos lá!


      Receita: Escondidinho Light de Peru


      Sugestão: Almoço ou Jantar

      Rendimento: 4 porções

      Tempo de cozimento: 20 minutos

      Tempo de preparação: 10 minutos

      Tempo total: 30 minutos


      Ingredientes:


      Recheio

      - 1kg peito de peru moído

      - 1 colher de óleo de côco

      - 2 dentes de alho picados

      - 1 tomate picado

      - 1 cebola picada

      - 1 colher de sopa de cebolinha

      - sal e pimenta


      Purê

      - 1 couve-flor grande

      - 1 colher de sopa de manteiga

      - 2 ovos

      - 3 colheres de sopa de requeijão ou queijo cottage light

      - sal


      Cobertura

      - queijo ralado graúdo


      Como fazer


      Recheio:

      -Frite a cebola e o alho no óleo de côco.

      -Adicione o tomate e deixe ferver, cerca de 5 minutos.

      -Adicione o Peru, mexa e deixe reduzir (secar um pouco) água do tomate.

      -Tempere com sal, pimenta e cebolinha e reserve.


      Purê:

      - Cozinhe a couve-flor até ficar macia.

      - No liquidificador coloque os ovos, a couve-flor, o requeijão, a manteiga e o sal.

      - Misture até ficar homogêneo.


      Montagem:

      - Pré-aqueça o forno.

      - Unte o refratário com óleo de coco e coloque metade do purê.

      - Espalhe o recheio.

      - Cubra com a outra metade do purê, polvilhe com queijo ralado e asse em fogo alto, até dourar.

      • chefli
      • escondidinho
      • braziliancuisine
      • paleo
      • light
      • lowcarb
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      • itsuptomeblog
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