Friday, January 7, 2011

Sherpherd's pie with cheese-crusted leeks

After discovering cauliflower "mashed potatoes", it seemed only natural to make a low-carb shepherd's pie. This is adapted from a recipe at genaw.com, a great low-carb recipe site. I've made it several times and it's always a hit. I love the textural contrast from the cheese-crusted leeks on top. Plus, it's great to make a big casserole on a Sunday and then reheat portions for lunch during the week.

SHEPHERD'S PIE WITH CHEESE-CRUSTED LEEKS
Serves 4-6

INGREDIENTS
  • 2 lbs ground beef (or 1 lb lean ground beef + 1 lb ground turkey)
  • 1 10 oz bag frozen mirepoix (Publix sells this as "frozen seasoning blend", it's a mix of diced onion, celery, bell peppers, garlic, and parsley) OR 1 small onion, diced
  • 1 medium carrot, diced
  • 1 heaping cup frozen cut string beans
  • 4 oz sliced crimini or button mushrooms (optional)
  • 1 tsp xanthan gum
  • 1 cup beef broth
  • 2 Tbs low-carb ketchup (I use Westbrae unsweetened ketchup)
  • Worcestershire sauce (original recipe calls for only 1/2 tsp, I used way more but didn't measure. Add it to taste, unless you are eating VERY low carb such as Atkin's induction, in which case stick with the 1/2 tsp)
  • Herbs and spices of your choice (I used Adobo seasoning)
  • 1 head cauliflower, cut into florets
  • 1 oz cream cheese (full-fat or Philadelphia brand low-fat)
  • Salt and pepper to taste
  • 1 leek, sliced and sauteed in butter until tender
  • 2 oz cheddar cheese (I used Cabot 75% reduced-fat), shredded
DIRECTIONS
  1. Preheat oven to 400 F
  2. Steam the cauliflower until very tender and drain well. Puree with the cream cheese in a food processor until smooth. Add salt to taste and set aside.
  3. Saute the onion or mirepoix, carrot, and mushrooms in a bit of oil. Add the green beans and cook until just thawed. Set the veggies aside. In the same skillet, brown the meat and drain off the grease. Add the vegetables back to the skillet and stir to thoroughly combine the meat and veggies.
  4. Sprinkle xanthan gum over the mixture in the skillet and stir to combine. Add the broth; bring to a boil. Add the ketchup, Worcestershire sauce and herbs and cook to heat through. Adjust the seasonings to taste with spices, herbs, salt and pepper. Put in a large casserole dish.
  5. Carefully spread the mashed cauliflower over the meat mixture; top with the leeks and sprinkle with cheese. Bake for about 25 minutes or until the top is golden.

1 comments:

Jacquelyn said...

This recipe sounds delightful! I'll definitely be printing it out for dinner this week. Thanks for sharing! The farm families who own Cabot appreciate your support, and so do I!
~Jacquelyn

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