Cottage Pie

by | Jan 15, 2014 | Food

Well Fed Cook BookIn addition to the Scotch Eggs, I made a Cottage Pie (its called Sheperd’s Pie when made with lamb) from the Well Fed cookbook.

Serves: 4-6

Prep: 30mins

Cook: 30mins

 

INGREDIENTS:

1 batch Mashed Cauliflower (p.113)

1.5 TBS Coconut Oil

1 medium onion, diced (about 1 cup)

2 carrots, peeled and finly diced (about 1 cup)

2 cloves garlic, minced (about 2 teaspoons)

2 pounds ground lamb

salt and black pepper, to taste

1 TBS tomato paste

1 cup beef or chicken broth

1 teaspoon coconut aminos

1 teaspoon dried rosemary

1/2 teaspoon dried thyme leaves

3 egg whites

paprika, for garnish

DIRECTIONS:

Preheat oven to 400 F

Heat large skillet over medium-high heat, about 3mins. Add coconut oil and allow it to melt. Add the onion and carrot, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown, about 5 minutes.

Add garlic to the pan and stir until fragrant, about 1 min. With your hands, crumble the ground lamb (I used beef) into the pan and break up large chunks with a wooden spoon. Saute until its cooked through and brown, about 5-10mins. Taste, then season with salt and pepper.

Add the tomato paste, broth, coconut aminos, rosemary, and thyme to the pan. Stir to combine, then bring to a boil and simmer uncovered until most of the liquid has evaporated, about 10mins. Set the pan aside and let it cool for 10-15minutes. Scramble the egg whites until frothy and blend into the meat mixture.

To assemble the Shepherd’s Pie, spread the meat mixture evenly in a 12×6 inch (2.2 quart) baking dish. With a rubber scraper and a ligth hand, spread the mashed cauliflower on top of the meat. Gently drag the rines of a fork in a zigzag pattern across the surface to crate a texture – the peaks and valleys turn a lovely golden brown in the oven. Sprinkle with top lightly with paprika.

Place the pan on the middle rack of the oven and bake for 25-30minutes, until the top begins to brown. Remove to a cooling rack for 5-10minutes before serving.

My Experience:

Well Fed’s food always taste good but there are LOTS of ingredients. However the book does an excellent job at giving you options on if you want to make it a different “cultural’s vibe. For example, this has options to make it a cottage pie, italian, curry, morrocan, tex-mex, or middle eastern. It also pairs it up with another side from the book. I used sweet potatos because I enjoy this was paired with “cumin-roasted carrots”.

MealPhoto by Rabah Rahil