Sunday, August 5, 2012

Sheppard's Pie

  • 1 lb ground meat (I used bison)
  • 1 cup finely chopped carrots
  • 1/4 finely diced onion or 2 tsp minced dried onion
  • 1 can tomato paste
  • 1/2 c ketchup
  • 4 tbsp A1 or other steak sauce (YES...I know it isn't the healthiest stuff)
  • 1/2 tsp garlic powder
  • 6 oz beef broth
  • 1 bag (12 oz) frozen cauliflower 
  • 2 medium potatoes (I used around 10 small purple potatoes)
  • 8 oz shredded cheese ( I used a blend of fat free cheddar and mozzerella)
  • 1/4 cup fat free sour cream
  • 2 tbsp parmesan
  • salt and pepper to taste

  1. Cook carrots, onions, meat together. Cook until meat is browned.
  2. Boil cauliflower and potatoes until tender, drain
  3. Add in paste, ketchup garlic, broth, and salt and pepper
  4. Simmer mixture.
  5. While meat is simmering, mash cauliflower and potatoes
  6. Blend in sour cream, parm, and other cheese with cauli/potato mix.
  7. When meat has simmer and reduced till thick, pour into sprayed pan (9X9) baker
  8. spread potato mixture on top
  9. Bake at 350 until top of potato/cauli mix is browned
  10. Serve!

Boil Potatoes and Cauliflower until very tender

Simmer carrots, sauce, and meat

Reduce mixture until thickened & carrots softened

Purple potatoes and cauliflowers, cooked and drained

Mash the cauliflower and potatoes

Add in cheese

Place cheesy potato/cauliflower mix over top of beef mixture

Bake until browned


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