In today’s video, we are going to cook a super comforting rustic dish for the holidays coming up: a shepherd’s pie. One of my favorites.
SHEPHERD’S PIE RECIPE:
Ingredients:
Filling
1 c. onion, chopped
1 c. carrot, sliced
1 c. celery, sliced
3 c. mushrooms (big chunks).
2 1/2 c. brussel sprouts, halved
2-3 garlic cloves, finely minced
1 teaspoon fresh thyme (¼ – ½ t. or less dried)
1 teaspoon chopped rosemary (¼ – ½ t. or less)
Sea salt
2 c. “Pacific” Mushroom broth (or, other A.I.P. compliant broth) olive oil
Arrowroot flour / powder
Mashed Potatoes ~
2 lb. white sweet potato peeled and quartered
1 lb caulifllower
3 T. of salt for the water
Directions
Heat oven to 375°F.
Place white sweet potatoes in a pot, add enough water to cover, add salt, cook for 10 minutes or until almost tender when pierced with a fork.
Add: Cauliflower and cook until white sweet potatoes and cauliflower — are both fork tender.
Drain and mash (It’s creamiest when using a food processor or ricer – rather by hand). Set aside.
In a large skillet, heat olive oil. Brown mushrooms in some oil. Set Aside.
Saute onion, garlic, carrot & brussel sprouts – and saute for a couple of minutes until Brussels are tender. Add, shiitake mushrooms.
Add:
2 t. mushroom powder
Sea salt to taste
1/4 t. Balsamic vinegar
2-3 cloves garlic, minced
1 t. fresh thyme (or ½ t. or less of dried thyme)
1 t. fresh rosemary (or ½ t. or less of dried thyme)
Cook for 1 minute.
Add: 1 1/2 c. “Pacific” mushroom broth (or other compliant broth without nightshades or additives) — OR, just water and more mushroom seasoning / powder.
Add: 1 – 2 T. of arrowroot flour – and simmer until it thickens into a thick gravy — and brussel sprouts are tender.
Taste and adjust seasoning.
Transfer to a deep dish.
Spoon mashed potato / cauliflower mixture on top of filling.
Fluff with a fork to create peaks.
Bake in a 375° F oven for 20 minutes or broil until top is brown.
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