Saturday, November 24, 2012

SCD Recipe: Shepherd's Pie with Whipped Cauliflower Topping




Ingredients:


1.5 lbs ground meat (Shepherd's Pie is traditionally made with lamb, but I don't eat that. I used a combination of ground turkey and grass-fed ground beef)
1 tbsp olive oil
1 cup chopped carrots (4 - 5 medium carrots)
1 cup chopped onion (1 medium onion)
3 stalks celery chopped
1/2 cup peas (fresh or frozen)
1 large tomato - chopped
4 - 5 cups vegetable stock
1 clove garlic
1 sprig fresh bay leaves
1 spring fresh thyme
1 tsp salt
1/2 tsp pepper
1 large head of cauliflower (or 2 small)
2 tbsp butter
1/2 cup yogurt
1/2 cup shredded sharp cheddar cheese

Preparation:

  1.  Add oil, carrots, onions, and celery to a large pan. Sprinkle with salt and pepper
  2. Cook over medium heat heat, stirring frequently, for about 8 minutes
  3. Add the garlic and cook for another 3 minutes
  4. Add the ground meat and the tomatoes to the pan
  5. Stir to combine with the vegetables
  6. Add just enough of the vegetable stock to cover the mixture
  7. Place the thyme and bay leaves on top of the mixture
  8. Bring to a boil then reduce heat to a simmer
  9. Partially cover the pan and allow to simmer for an hour, keep an eye on the liquid, add more if needed throughout cooking
  10. Chop cauliflower and place in large pot of boiling water
  11. Boil for about ten minutes until cauliflower is soft, but not mushy
  12. Add cooked cauliflower, butter, yogurt, 1 tsp salt, and 1/2 cup stock to blender
  13. Puree cauliflower until it is fluffy - add more stock as needed. You will have to stop blender and push the mixture down periodically until it is all mixed
  14. After meat has cooked for an hour, remove lid, add peas, and simmer for another 15 minutes - liquid should be reduced
  15. Remove meat mixture from pan and pour into a large baking dish (I used 9" round ceramic dish)
  16. Spoon mashed cauliflower over mixture
  17. Top with shredded cheese
  18. Place under broiler for 3 - 4 minutes until cheese is melted and bubbly

This recipe being shared on Slightly Indulgent Tuesday

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