Within the realm of consolation meals, Shepherd’s Pie is a staple beloved by many. Nonetheless, conventional recipes typically come laden with energy and heavy carbohydrates. For these in search of a more healthy different, we’ve crafted a contemporary twist on this traditional dish that not solely satisfies your abdomen but in addition nourishes the physique with vitamin-rich greens.
INGREDIENTS
Potato-cauliflower topping:
1 1/2 lbs russet potatoes, peeled and minimize into 1-inch items
1 tsp kosher salt, plus extra for salting the cooking water
8 oz cauliflower florets (2 heaping cups)
2 Tbsp additional virgin olive oil
1/2 cup low-fat milk
Freshly floor black pepper, to style
1/2 cup (4 oz) shredded sharp or extra-sharp cheddar cheese
Filling:
1 Tbsp additional virgin olive oil
1 giant onion, diced
2 giant carrots, diced
1 giant celery stalk, diced
2 giant cloves garlic, minced
1 1/2 tsp contemporary thyme (or 1/2 teaspoon dried)
1 lb extra-lean floor beef
1 1/2 tsp kosher salt, plus extra if wanted
Freshly floor black pepper, to style
1 cup contemporary or frozen English peas
3 Tbsp tomato paste
1/2 cup purple wine (substitute rooster broth, if desired)
1/2 cup low-sodium rooster broth
1 Tbsp Worcestershire sauce
DIRECTIONS
Preheat the oven to 400°F.
Put the potatoes right into a medium saucepan and canopy by 2 inches with chilly water and about 2 teaspoons of salt. Carry to a boil over excessive warmth.
After 3 minutes at a full boil, add cauliflower and cook dinner for one more 4-6 minutes, or till the greens are tender sufficient to simply slide a knife by way of. Drain properly and return to the cooking pot.
Add the olive oil, milk, salt, and a number of other grinds of black pepper. Use a potato masher to mix every part right into a creamy mash. Style and add extra salt or pepper as wanted.
Warmth the olive oil in a big skillet over medium warmth. Add the onion, carrots, and celery, and sauté till they start to melt, about 4 minutes.
Add the garlic, thyme, beef, salt, and a beneficiant bathe of freshly floor black pepper. Sauté till the meat is crumbly and not pink. Add the peas, tomato paste, wine, rooster broth, and Worcestershire sauce. Regulate the warmth to a simmer.
Simmer, stirring sometimes, till the liquid reduces barely and the flavors brighten, about 10 minutes. Style and add extra salt if wanted.
Switch the meat and vegetable combination to a baking dish.
Spoon the cauliflower/potato mash evenly over the meat. Scatter the cheese on high and bake for 25 minutes.
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