The sun is out and Hubby has not long been back from walking the dog, he informs me that it is a lovely day out there and the birds singing in the trees seem to be confirming that, I just can not wait until I can get back out there and enjoy the countryside! I am climbing the walls here !
Talking of poor Hubby, not only is he still working from home and taking very good care of me, he is also doing the washing, ironing, cleaning, school activities with Luca and of course all of the cooking, and once again he has come up trumps with what we like to call in this house as, ‘a blog worthy recipe’.
This Light Shepherds Pie is no less hearty than a traditional shepherds pie, by replacing the mashed potato for cauliflower you are cutting down on carbs and getting another one of your 5 a day. Luca & Ben(Hubby) absolutely loved it, so much so that they went back for seconds! This Light Shepherds Pie is packed full of vegetables and there is nothing stopping you from adding more, or if you do not like all of the vegetables in my recipe (Luca picked out all of the mushrooms, LOL) just swap them for something that you would prefer or have in the fridge/freezer that needs using up.
I love finding recipes like this, you know they are better for you, they are replacing a family favourite and everyone loves it and asks for more, so its an all round winner, which can not be to bad can it.
I know my lot think that I am funny drinking Matcha Tea, soaking Chia seeds overnight and so on, luckily for me I love all of these healthy foods and find it a pleasure rather than a chore, but I would not and actually they probably would not let me, enforce them on the rest of the household, but if on the other hand I can get them eating recipes like this one, I am still winning. We don’t buy crisps, sweets, chocolate, biscuits, cakes, squash or fizzy drinks as part of our weekly shop, if they are not there, you are not tempted and the family just don’t miss them. They have three good meals a day and even Luca who is 14 popped to the shop at the weekend for a snack and came back with a salad and lots of fruit. Any cakes or biscuits we do have I make from scratch using healthy ingredients, that way I know exactly what has gone into them.
The secret to this is, I have never said that they must eat a certain way, I have always led by example, I have always said that a little of what you fancy does no harm and everyone needs to indulge sometimes, you have to only read my blog to see that I for one just LOVE cake! As long as 80% of the time they are eating well, they are active, keeping healthy, I know I am doing an OK job.
Buon appetito
Photo : Luca, now taller than me and very proud of it)
Serves: 6-8
1½ pounds/680 grams lean ground beef (use Quorn for a vegetarian option)
1 onion, diced
3 carrots, peeled and diced
1 medium russet potato, peeled and diced (we used sweet potatoes, lower carbs, more nutrients)
2 cups button mushrooms, quartered
½ cup frozen peas
2 tablespoons tomato paste
4 cups low salt beef stock (I use Kallo Organic)
2 bay leaves
3 tablespoons cornflour
salt (I used Pink Himalayan)
Whipped Cauliflower:
1 head cauliflower, cut into florets
salt (I used Pink Himalayan)
For the whipped cauliflower:
Bring a large saucepan filled half way with salted water to a simmer and add the cauliflower. Add a lid to the pan and steam for about 5 minutes. Drain the cauliflower and add it to the bowl of a food processor. Puree until smooth and season with kosher salt. Set aside.
Preheat the oven to 400F / 200C
For the Shepherds Pie
In a 10” (oven proof) saute pan or shallow casserole pan over medium heat, add the ground beef and break up with a wooden spoon. Cook until mostly cooked through and then add the onion.
Cook another 5 minutes until the onion is soft.
Add the carrots, potatoes and mushrooms and cook for 5 minutes. Add the tomato paste and mix it into the vegetables and beef.
Add the frozen peas and 3 ½ cups of beef stock and 2 bay leaves. Cook for 10 minutes over medium low heat.
Mix the ½ cup of beef stock with the cornstarch in a glass jar and shake well until smooth. Pour the slurry in and stir it in well. Cook while occasionally stirring for another 10 minutes until slightly thickened.
Season to taste with salt.
Spoon the cauliflower in scoops to the top of the pan. Bake the pan uncovered for 20 minutes and then take it out when it is piping hot and the cauliflower is golden around the edges.
Sprinkle with chives and serve hot.
Note : If you do not like cauliflower why not try mashed swede or sweet potato instead.
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