Monday, December 30, 2013

Cauliflower Shepards Pie

Cauliflower Shepards Pie
Cauliflower Shepards Pie
For the meat filling
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced
2 celery sticks diced
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons chopped parsely
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
salt and pepper
splash of milk
white cheddar (optional)
butter (optional)

for the cauliflower mash
2 heads cauliflower, chopped
1. Preheat the oven to 400 degrees
2. Chop 2 heads of cauliflower and place in large pot of water to boil
3. While the cauliflower is boiling, sauté onions and carrots in the oil in a saucepan over medium heat until they begin to get color.
4. Add garlic and stir to combine then add lamb, salt, pepper, and cook until brown. Then sprinkle the meat with the flour, stir and cook for another minutes.
5. Add the tomato paste, chicken broth, Worcestershire, and parsley and stir to combine.
6. Bring the mixture to a boil, reduce the heat to low, and simmer about 10 minutes.
7. Add the corn and peas to the lamb and spread evenly into individual ramekins or an 11.5 by 8 inch baking dish.
8. Put boiled cauliflower in food processor and season with salt pepper and butter if you wish ( I also added a splash of milk)
9. Top lamb mixture with cauliflower – and sprinkle with white cheddar and chives. Bake until golden brown and bubbling about  25 minutes.

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