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I’m just going to go ahead and say it: This is not a seasonally appropriate post. Shepherd’s pie is one of those cold, snowy, winters night meals, or for those of us in San Francisco, a cold rainy one. In my defense, the cooking and photo shooting of this recipe happened months ago.
I’ve been busy. Mostly with my Kickstarter campaign, and the preparations for it. It’s a pretty big project, and I’ve neglected blogging because of it. My intention is to put a new recipe up once a week, and I will try and get back to that schedule.
Now, onto the current matter: Shepherd’s Pie. After the many hours it took to prepare, style, shoot, cook and clean up, I saw this video from the one and only Gordon Ramsey. Face palm. It’s all in the mince??? I’m doing it all wrong! And come to think of it, he’s probably right. Grated vegetables, in place of diced, would integrate so nicely into the ground lamb and make the whole dish more cohesive. I have always made Shepherd’s Pie the way my mom did, by dicing the vegetables by hand, resulting in vegetables you can bite into. This recipe reflects that version, but feel free to Paleo-ize the Gordon Ramsey method!
the beautiful fresh English peas were my inspiration for making this dish.
chunks of vegetables! Gordon would likely throw this in the trash and yell at me.
evenly covering the meat filling with the cauliflower mash
Out of the oven & beautifully browned
2 pounds ground lamb 1 C peas (either frozen or fresh) 1 C carrots, small dice 1 C onions, small dice 2 T tomato paste 1 C red wine 3 cloves garlic, minced 1 T fresh minced rosemary, or 1 t dried 1 t sea salt 1/2 t pepper
1 batch mashed cauliflower
Preheat oven to 425°
Tuck in!