Light Shepards Pie with Cauliflower Mash
- Women`s Corner
- December 16, 2020
Ingredients :
- 1½ pounds lean ground beef
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 1 medium russet potato, peeled and diced
- 2 cups button mushrooms, quartered
- ½ cup frozen peas
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 3 tablespoons cornstarch
- kosher salt
Whipped Cauliflower:
- 1 head cauliflower, cut into florets
- kosher salt
Method :
For the whipped cauliflower: Bring an outsized saucepan filled half way with salted water to a simmer and add the cauliflower. Add a lid to the pan and steam for about 5 minutes. Drain the cauliflower and add it to the bowl of a kitchen appliance . Puree until smooth and season with kosher salt. Set aside. Preheat the oven to 400 degrees.
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For the Shepard Pie : In a 10” shallow braiser or skillet over medium heat add the bottom beef and hack with a wooden spoon. Cook until mostly cooked through then add the onion. Cook another 5 minutes until the onion is soft. Add the carrots, potatoes and mushrooms and cook for five minutes. Add the ingredient and blend it into the vegetables and beef. Add the frozen peas and three ½ cups of beef stock and a couple of bay leaves.
Cook for 10 minutes over medium low heat. Mix the ½ cup of beef stock with the cornstarch during a Tupperware and shake well until smooth. Pour the slurry in and stir it in well. Cook while occasionally stirring for an additional 10 minutes until slightly thickened. Season to taste with kosher salt. Spoon the cauliflower in scoops to the highest of the skillet. Bake the skillet uncovered for 20 minutes then take it out when it's piping hot and therefore the cauliflower is golden round the edges. Sprinkle with chives and serve hot.
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