Ingredients: |
Ingredients: MASHED POTATO
TOPPING
3 large russet potatoes,
peeled and chopped
1 small head of
cauliflower, cut into
florets
1 onion, half with root
intact and half diced
1 bay leaf
2 whole cloves
2 garlic cloves, peeled
1/2 cup low fat milk or
chicken broth
2 tablespoons unsalted
butter
Salt and pepper, to taste
2 teaspoons onion
powder
2 tablespoon parsley,
chopped
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Directions: |
Directions:1. Heat oven to 350 degrees.
2. Peel and cut potatoes into chunks, rinse and place
in large pot and fill with cold water. Cut off
cauliflower florets from head and add to potatoes.
3. Cut top off onion, leaving the root intact, peel the
onion, trim off any loose roots and cut onion in half
with root intact. Secure bay leaf to cut side of
onion using two whole cloves. Add to pot with
potatoes. Add two whole garlic cloves to potato
pot.
4. Bring potato pot to a boil, reduce to a simmer and
cook with cracked lid until vegetables are soft,
approximately 30 minutes. Drain potatoes and
cauliflower well, remove and discard the onion, bay
leaf and whole cloves. Return potatoes, cauliflower
and garlic to pot. Mash potato mixture with butter
and milk, or broth, and whip with an electric mixer
until fluffy. Taste, and adjust seasonings with salt,
pepper, onion powder and chopped parsley..
5. While the potatoes simmer, heat one tablespoon of
oil in large sauté pan over medium high heat. Add
the mushrooms to the pan and allow them to
release the liquid and brown approximately 10
minutes. Do not overcrowd the pan or they will not
brown. If necessary, brown the mushrooms in
batches. Remove and set aside.
6. Add onion and garlic to sauté pan, and cook until
softened approximately 3- 5 minutes. Add ground
beef to pan breaking it up with a spoon, cook until
no longer pink.
1. Add Worcestershire sauce, balsamic vinegar,
mushrooms, carrots, thyme and broth. Simmer
until carrots soften.
2. Make a space in the center of the pan. While
whisking, slowly sprinkle in a little (one teaspoon at
a time) rice flour into sauce, let sauce simmer for
two minutes to see consistency changes.
Continuing to whisk and add small amounts of rice
flour until sauce is slightly thicken or desired
consistency is reached.
3. Add peas and cook 2 minutes.
4. Taste and adjust seasonings with salt and pepper.
5. Spray casserole dish with the cooking spray. Add
the beef mixture to casserole dish. Top beef with
potato mixture. Smooth potatoes over the beef
and bake uncovered for 30 minutes or until
bubbling. Garnish with minced parsley.
CHEF’S NOTE: To ensure even cooking always start
potatoes in cold water; potatoes should be simmered
not boiled to prevent over cooking the exterior of the
potato.
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This recipe for SHEPHERD’S PIE is from