Wednesday, August 31, 2016
Tuesday, August 30, 2016
Shepards Pie My Way
Somehow a comfort food dish like Shepard ' shepards pie doesn't come to mind as a dinner option in August in Florida. Yet, the other night I was reading an article about "old time" recipes that need to make a resurgence. Shepard's Pie was on the list and I had a hankerin'
My version will substitute the mashed potatoes with a very delicious cauliflower mash. The texture will be the same and the flavor just as good if not better. And, I consider it a healthier alternative to the starchy potato.
When making the cauli-mash, if you have an immersion blender it will be done in a snap!
My version will substitute the mashed potatoes with a very delicious cauliflower mash. The texture will be the same and the flavor just as good if not better. And, I consider it a healthier alternative to the starchy potato.
When making the cauli-mash, if you have an immersion blender it will be done in a snap!
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| Shepard's Pie |
For the faux potatoes:
1 head of cauliflower
1/4 cup coconut milk
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons coconut oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons almond flour
2 teaspoons tomato paste
1 bottle of Guiness Beer
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1 cup fresh or frozen corn kernels
1 cup fresh or frozen English peas
Directions
Quarter the cauliflower head, removing the steam. Place in a medium saucepan with about an inch of water. Set over high heat, cover and bring to a boil. Once boiling decrease the heat to maintain a simmer and cook until tender and easily crushed but not mush, I'd say about 10 to 15 minutes. Drain the water from the sauce pan. Toss the coconut milk and butter in with the cauliflower and mash. Add butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the cauliflower is cooking, prepare the filling. Place the coconut oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the Almond flour and toss to coat, continuing to cook for another minute. Add the tomato paste, Guinness, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the cauli-mash, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons almond flour
2 teaspoons tomato paste
1 bottle of Guiness Beer
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1 cup fresh or frozen corn kernels
1 cup fresh or frozen English peas
Directions
Quarter the cauliflower head, removing the steam. Place in a medium saucepan with about an inch of water. Set over high heat, cover and bring to a boil. Once boiling decrease the heat to maintain a simmer and cook until tender and easily crushed but not mush, I'd say about 10 to 15 minutes. Drain the water from the sauce pan. Toss the coconut milk and butter in with the cauliflower and mash. Add butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the cauliflower is cooking, prepare the filling. Place the coconut oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the Almond flour and toss to coat, continuing to cook for another minute. Add the tomato paste, Guinness, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the cauli-mash, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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