I carefully crafted a shopping list and headed to the store on a weekend, something I usually try to avoid. When I arrived at the store, guess what? No shopping list. I wandered through the aisles, dodging carts filled with enthusiastic children and grumpy parents, and picked up what I thought I needed. When I returned home, I was thrilled to discover I had gotten everything on the list. Who says your memory is the first thing to go?
I created a combination of Mashed Potatoes and Cauliflower with Roasted Garlic to top this version of Shepherd’s Pie. Mixing the potatoes with cauliflower is a sneaky way to get your family to eat vegetables they say they don’t like and it cuts the amount of carbs in the dish as well.
I used beef stock because I thought it added richness to the dish. Feel free to use chicken or vegetable stock instead.
May the luck of the Irish be there with you.
- 1 tablespoon olive oil
- 1 large onion finely diced
- 1 pound ground chicken or turkey
- Kosher salt and freshly ground black pepper
- 3 to 4 sprigs fresh thyme leaves minced
- 1 tablespoon butter
- 16 ounces frozen peas and carrots
- 2 tablespoons all-purpose or gluten-free flour
- 2 tablespoons tomato paste
- 1-1/4 cup beef chicken or vegetable stock/broth, divided
- 2 tablespoons Worcestershire sauce
- 6 cups mashed potatoes or mashed cauliflower or Mashed Potatoes and Cauliflower with Roasted Garlic
- 1 large egg beaten
- 1/4 cup grated Parmesan cheese
Preheat oven to 400°F.
Heat olive oil in a large skillet, then add onions. Sauté until translucent, then add the ground meat. Season with salt, pepper and thyme.
Cook until meat is no longer pink, then drain on paper towels. Return to skillet, then add butter and frozen peas and carrots. Once vegetables begin to thaw, sprinkle with flour and stir well.
Add tomato paste, 3/4 cup of stock and Worcestershire sauce. Stir well.
Let the mixture reduce slightly, then add remaining 1/2 cup stock. Reduce again until you have a thick gravy. Taste and add more salt and pepper, if necessary.
Spray a 9- x 13-inch baking dish with nonstick cooking spray. Add the meat mixture, then spread the mashed potatoes and/or cauliflower on top. Brush with egg and sprinkle with cheese. Place the baking dish on a cookie sheet lined with foil to catch any drips.
Bake for about 30 minutes or until top begins to get some color. Let sit for about 10 minutes before serving.