LIGHTENED SHEPHERD’S PIE
Serves: 8 Topping:
5-6 cups (1.25-1.5 L) frozen small cauliflower florets 1 1/4 cup (375 mL) chicken broth 3 cloves garlic 1 oz (28 g) cream cheese 1/4 tsp (1 mL) kosher salt 1/2 cup (125 mL) shredded gruyère or cheddar cheese
Filling:
1 slice bacon, chopped 1 tsp (15 mL) olive oil 1 cup (250 mL) chopped celery, about 2 stalks 1 cup (250 mL) chopped onion, about 1 medium onion 2 1/2 cups (675 mL) finely chopped white mushrooms 4 cloves garlic, minced 1 lb (454 g) extra lean ground beef 2 cups (500 mL) frozen peas and carrots 1 1/2 cups (375 mL) chopped frozen spinach 3 tbsp (45 mL) tomato paste 1 tbsp (15 mL) flour 1 cup (250 mL) ale or beer 1 1/2 cup (375 mL) beef broth 1/2 tsp (2.5 mL) kosher salt
1. Make the topping: Place the frozen cauliflower florets, broth and garlic together in a medium saucepan over high heat and bring to a boil.
2. Cover, reduce heat to medium low, and let simmer until the cauliflower is very tender and most of the liquid is absorbed, about 12 minutes.
3. Pour everything into a blender and add the cream cheese and salt.
4. Blend on low until very smooth, about 2 minutes, stopping to stir as needed. Set the cauliflower purée aside.
5. Meanwhile, make the filling: Cook the bacon in the olive oil in a large oven-safe sauté pan over medium heat. Once crisp, remove the bacon from the pan and reserve, keeping any fat in the pan.
6. Add the olive oil, onion and celery. Cook over medium heat until vegetables begin to soften, about 5 minutes.
7. Scoot the onion and celery a little to the side and add the mushrooms to cook them in the centre of the pan.
8. Once the mushrooms are tender, about 5 minutes, add the four cloves of minced garlic and stir all the vegetables together.
9. Scoot them again to the side and brown the ground beef, stirring, in the centre of the pan until no longer pink, about 8 minutes. Add the frozen peas, carrots and spinach (no need to thaw). Add reserved bacon and stir meat and veggies together.
10. Add the tomato paste and flour and stir, cooking for a minute or two. Increase the temperature to medium high, and add the ale or beer, and allow to bubble for a minute.
11. Add the beef broth and let simmer a minute or two while the sauce thickens. If the filling is too dry, add 1/2 cup (125 mL) water.
12. Spread the cauliflower purée over the filling, top with the shredded cheese and bake until shepherd’s pie is heated and cheese is bubbling, about 10-15 minutes if everything is still warm. Allow it to cool for 5 minutes before serving.