Here is my gluten free version Turkey Pot Pie.
Ingredients
FILLING:
2 cups of smashed cauliflower
Left over turkey shredded
Left over veggies, I had green beans.
A handful of Romano Cheese, this is what I used for thickener.
Salt and pepper to taste
CRUST:
1 1/2 Cups almond meal
1 T butter
1 egg beaten
Turkey stock to moisten
A pinch of each dry: Rosemary, sage and thyme
Salt and pepper to taste
Directions
1. Preheat oven to 350.
2. Mix together all filling ingredients in large casserole dish or individual dishes.
3. Mix together all crust ingredients.
4. Spread crust over the top of the filling
5. Bake at 350 for an hour or the crust is golden brown.
6. If you do individual pies you can freeze them before cooking and cook them later.
Bonus Recipe
Smashed Cauliflower
1. Rough chop a head of cauliflower and rinse.
2. Place in pan with veggie stock and cook till for tender. Drain well and squeeze dry in cheesecloth to prevent smashed cauliflower soup.
3. Place in food processor with a tablespoon of butter. Salt and pepper to taste. Blend till smooth.