Serena1 Comment

Shepherds Pie with Cauliflower Top

Serena1 Comment
Shepherds Pie with Cauliflower Top


How does that song go "Baby it's cold outside" well that pretty much sums up Canberra in winter.  Add a huge rain event into the equation and you have a slow cooking opportunity. Today I decided to make a shepherds pie mix which is perfect to keep in the freezer and defrost for a quick midweek meal.   

Once you have the filling pre cooked and ready to go, you can adapt all sorts of toppings to use with the pie filling.  Such as:

  • Mashed potato  
  • Mashed sweet potato
  • Puff pastry
  • Cauliflower crumb

Start by frying diced onion, carrot and celery in small amount of olive oil for about 10 mins until the vegetables have softened.  Add garlic, cook for a minute or so then add your mince and brown.  Then add the tomato paste, a can of tomatoes, red wine, beef stock, fresh thyme, S&P.  Cook gently for about 1 hour to thicken the mixture and tenderise the meat.  Freeze and save for a mid week day.

It was time for dinner time when I had finished the base and I decided on testing a cauliflower top to finish off my pie.  I steamed the cauliflower, blitzed in a food processor, seasoned and put over the top of my individual pot pie.  Placed the pie in an oven for about 20 minutes.  Scrumptious, low carb and I found that I did not miss the traditional mashed potato at all.

 

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