Tuesday, September 17, 2013
I did whip up dinner for myself...at 9pm. Lol! Anyhow, made a shepherd's pie but instead of mashed potato for the topping I made mashed cauliflower. Here's the recipe in case you'd like to try it.
1 medium head cauliflower
1 tablespoon mascarpone cheese
1/4 cup grated Parmesan
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon fresh chives
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, salt, and pepper until almost smooth. Stir in chives.
1 tablespoon olive oil
1 teaspoon black pepper
1 lb ground beef or 1 lb lamb
1 large onion , finely diced
3 -4 large carrots , finely diced
1 cup frozen peas
3 -4 sprigs fresh thyme , finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup stock
Mashed cauliflower (see recipe above)
Pre-heat oven to 200C/400°F.
Saute carrots in the olive oil until starting to get tender.
Add in the onions and saute for a minute or two then add the meat.
Season with black pepper and thyme.
Cook until browned then drain fat.
Add the butter and peas.
Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
Spoon or pipe the mashed cauliflower over top.
Bake for about 20-30 mins.