Saucy Shepherd’s Pies

Serves 4

This is a recipe I found in the Chatelaine Magazine – February 2013.  I have modified it.  The vegetables give a low-cal, high-nutrients boost to the topping.

Ingredients

Topping

  • 2               medium potatoes
  • 1               medium yam
  • 1               small turnip
  • 1               small parsnip
  • 1/4            small cauliflower
  • 2               tbsp butter
  • 1/4            cup milk
  • 1               tbsp grainy mustard
  • 1/2            tsp salt
  • 1/2            tsp black pepper

Filling

  • 1               lb extra lean ground beef
  • 1               tbsp green masala
  • 1               small onion, chopped
  • 1               carrot, diced small
  • 1/4            tsp salt
  • 1/2            tsp fresh-ground black pepper
  • 1/4            tsp ground cumin
  • 2               tbsp all-purpose flour
  • 1               cup beef broth or
  • 1               cube beef bouillon
  • 2               tbsp tomato paste
  • 2               tsp rosemary, chopped
  • 1/4            cup Worcestershire sauce
  • 1/4            cup grated parmesan cheese (optional)

Instructions

  1. Peel the potatoes, yam, turnip and parsnip and cut them into 1” cubes.
  2. Cut the cauliflower into florets.
  3. Cover the vegetables with cold water and set over high heat.  Bring to a boil, reduce to medium.  Gently boil until the vegetables are tender, about 10 minute.  Drain.
  4. Mash the vegetables with a potato masher, add the butter, milk, mustard, salt and black pepper.
  5. Set aside.
  6. Heat a large frying pan over medium-high.
  7. Crumble in beef, cook until no pink remains, 2 to 3 minutes..
  8. Add the green masala, chopped onions, diced carrots, salt, pepper,and cumin.  Cook until onion softens 2 to 3 minutes.
  9. Sprinkle flour over meat mixture and stir.
  10. Add the broth,( If using the bouillon melt it in a cup of hot water before adding it to the meat) tomato paste, rosemary and Worcestershire sauce.  Bring to a boil, then reduce heat to medium-low.  Simmer stirring occasionally, until mixture thickens, 8 to 10 minutes.
  11. Divide among 4 ramekins.
  12. Spoon potato mixture on top.
  13. Sprinkle with parmesan.
  14. Position a rack in upper third of the oven.
  15. Preheat broiler.
  16. Set ramekins on a baking sheet and broil until golden.

You can  use  an 8 x 8 inch Pyrex dish instead of the 4 ramekins.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.