Monday, March 26, 2012

Shepherds Pie

To continue with this weeks pie theme I made shepherds pie for dinner tonight. I had to keep it mostly low carb but it still came out great with everybody having seconds and my 10 year old daughters asking me to make it again soon.

When they ask for it again you know it has to be good!

Preheat oven to 400.

For the "mashed potatoes":

1 head cauliflower
1 medium potato
2 tbs butter
2 ounces grated Parmesan cheese
1 egg
salt and pepper to taste

Cut the cauliflower into florets. Place in a steamer. Peel and cube the potato. Add to the cauliflower. Steam the vegetables for 10 minutes. Drain well and then place in a food processor. Process until smooth. Transfer to a bowl and stir in the butter, cheese and egg. Add salt and pepper to taste.

For the meat:

1 1/4 lb ground beef
1 cup diced carrots
1 cup diced onion
1 cup diced celery
3 cloves crushed garlic
1/2 cup beef stock
1/4 cup red wine
1 tbs Worcesters sauce
1 tbs soy sauce
1 tbs ketchup
1 tbs fresh chopped rosemary or 1 tsp dried, crushed
salt and pepper to taste

2 ounces grated Parmesan cheese
1 tbs butter cut in small pieces

Brown the meat and drain well. Return to the skillet and add the carrots, onion and celery. Cook over medium heat for 3-5 minutes until the vegetables start to get tender. Add the remaining ingredients except cheese and butter. Simmer 10 to 15 minutes or until most of the moisture is absorbed and the vegetables are tender.

Pour into a deep dish pie plate or casserole. Top with the "mashed potatoes". Sprinkle the cheese on top of the casserole. Dot with the butter. Bake 25-30 minutes until hot. Enjoy!

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