Tuesday, January 27, 2015

Blizzard Beater

The Shepherd's Pie with a potato-cauliflower topping and beef with beans filling was a stick- to-your-ribs meal.  We did not have much snow to shovel here in West Virginia, but the cold temperatures makes a hot meal oh so comforting.  The recipe is from Clean Eating Magazine.

Shepherd's Pie

Serves 4

Potato-Cauliflower Topping:
Bring water to boil in a saucepan.
Add and boil 15 minutes:
3 small Yukon Gold potatoes, peeled and diced.

Add to potatoes:
1/4th head cauliflower, stalks removed.
Cook 10 minutes.

Drain potatoes and cauliflower.  Beat in mixing bowl.
1/4 cup low sodium chicken broth
1/4 teaspoon lemon zest

1 teaspoon olive oil
1 garlic clove, minced
1 carrot, peeled and chopped
1/2 turnip, peeled and chopped
1/4 cup onion, diced
Saute 10 minutes.

6 ounce ground beef, 90% lean
Brown beef.

2 tablespoons tomato paste
1/2 teaspoon Mrs. Dash
1 cup kidney beans (I use the Hanover Brand frozen, cooked without salt)

Place filling in bottom of baking dish sprayed with Pam.
Top with mashed vegetables.  Spread topping with decorative spatula.
Sprinkle with:
Fresh snipped parsley
Fresh snipped thyme

Bake at 400 F. for 30 minutes.



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