Baking Wife Modern Life

Gluten-Free and shamelessly delicious

Shepherds Pie with a Herby Cauliflower Topping

It’s that time of the year when all assignments are due at once, exams are a month away and the effects from my previous gluten attack has rendered me slow and kind of lethargic. Occupying space among these issues is the ever constant what to feed Mr. BWML. In times of stress when I am pressed for time I can happily live on grilled vegetables and quinoa but if I put that in front of Mr. BWML he will most likely give me ‘that look’. That  “Really?? I knew I should have stopped for a burger” look.

To make life that little less tedious I whipped together this GORGEOUS shepherd’s pie. Making it was a cinch, it keeps extremely well and feeds the two of us several times which is even better!

You can’t go wrong here. The cauliflower mash adds a really delicate sweetness to the dish. You don’t get up feeling stodgy or tired after eating this. I actually found it to be a really light dish. Next time I will add some cheese to the topping for a bit of decadence.

I hope you try this with cheese you comment below and let me know if it is a worthy addition.

Shepherds Pie with Herby Cauliflower Mash Topping

(Serves 4-6)

1 tbsp coconut oil
500g beef mince, seasoned with salt and pepper
1 carrot, cut into quarter lengths and roughly cubed
1 capsicum, roughly cubed
1 onion, chopped
2 celery sticks, roughly cubed
2 garlic cloves, minced
1 can of diced tomato
2 generous tbsp of tomato paste
250ml chicken or vegetable stock (low sodium)
small bunch of thyme, leaves removed
1 tsp cornflour mixed with 2 tsp of water
salt and pepper to taste

1 cauliflower head, cut into florets
1 tbsp coconut oil
generous handful of parsley, roughly chopped
salt and pepper to taste

Pre-heat oven to 180C

Season the beef mince
In a heavy based pot heat up the coconut oil over high heat.
Add the mince and break it up in the pot with your spoon. You really want to get a caramelised brown on the meat for maximum flavour so try to allow the meat to settle and brown by resisting the temptation to fidget.
When the mince is really browned, add the carrot, capsicum, onion, celery, garlic and thyme. Cook for about 5 minutes just to soften slightly
When you can smell the sweetness released from the vegetables, add the diced tomato and the tomato paste. Cook out for a few minutes then add the stock.
Bring to a boil, replace the lid and lower to a subtle simmer.
Cook for 20 minutes or until the vegetables are cooked and filling has reduced a bit.
Add the cornflour slurry, bring to the boil then remove of the heat to cool.
You want the mixture to be thick but not dry.
Transfer the mixture to a baking dish and allow to cool whilst you prepare the topping.

Either steam or boil the florets in salted water. They should be fork tender, but not mushy enough to fall apart.
Drain them really well and return it to the pot or transfer to a bowl.
Add the parsley and coconut oil.
Use a stick blender to create a smooth(ish) mash or just mash by hand.
Season with salt and pepper then dollop onto of the mince and spread into an even layer.
I score the surface of the mash with a fork but it’s not necessary. The ridges allow for crispy bits when it bakes in the oven.
Place in oven for 50 minutes until the top bears an inviting crisp quality then viola
Shepherds pie with a cauliflower mash!

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This entry was posted on September 6, 2015 by and tagged , , , , , , , .
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