{Faux} Shepard’s Pie

In lieu of St. Patrick’s day I thought I would make a Shepard’s pie. But if I am being honest, I am not Irish, my husband is not Irish and this recipe is not Irish. See this is a faux Shepard’s Pie.

The term Shepard’s pie should only be used when the dish is made with lamb or mutton. If it is made with any other meat it is known as cottage pie. I went back and forth on what meat to use and ultimately ended up going with beef { the husband is not a huge lamb fan}. I also forgo the potatoes and used mashed cauliflower as the topping, it was so good.

So if you want to try something different  for St. Patrick’s day { because corned beef and cabbage in not Ireland’s national dish, just saying } I suggest trying your hand at a  Shepard’s pie. Oh and don’t forget the pint of Guiness!

The meat part of this recipe is from Epicurious and the cauliflower topping is just thrown together but it’s easy.

Ingredients

1 tablespoon vegetable oil

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 pound ground lamb or beef

1 cup beef or chicken broth

1 tablespoon tomato paste

1 teaspoon chopped fresh or dry rosemary

1 tablespoon chopped Italian parsley

1 cup frozen peas

1 head cauliflower, trimmed and cut into florets

2 Tbs. Butter

1/2 cup Milk ( any fat contents

Directions

Preheat oven to 375°F.

In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

Pour the mixture into a 1 1/2-quart baking dish; set aside.

Meanwhile, bring the cauliflower florets s to a boil in salted water. Cook until tender, about 10 minutes; drain.

Mash the Cauliflower with the butter and milk. I like to use my food processor to “mash” them, it makes them super creamy.

Spread them over the meat mixture, then crosshatch the top with a fork.

Bake until golden, 30 to 35 minutes.

Read More http://www.epicurious.com:80/recipes/food/views/Shepherds-Pie-240224#ixzz1pKpTobiQ

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