I've never attempted Shepherd's Pie, but it caught my eye. Better yet, low carb! So- here it is.....
This is the recipe I followed:
http://vancityfoodie.com/2012/11/24/cauliflower-shepards-pie/
My changes:
-Ground Turkey instead of Lamb
-Extra Worcestershire
-Regular Cheddar instead of white cheddar
-Onion and Garlic powder
-DO put butter and milk in the cauliflower. I used the whipped butter [50 less calories than regular]
Cauliflower Shepard's 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 parsley
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
for the cauliflower mash
2 heads cauliflower, chopped
salt and pepper
splash of milk
white cheddar (optional)
butter (optional)
chives
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.
My photos:
Kya, Eric, and myself approved!
