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Napa Valley Shepherd’s PieI was cooking for some friends on a rainy winter night (we have a lot of those in the Napa Valley) who were low-carbing it. I wanted something hearty and I love shepherd’s pie so I swapped out the potatoes with the cauliflower and it was a hit! Ingredients:
Preheat the oven to 400°F. Coat a 9 x 13-inch baking dish with 1 tablespoon of the olive oil and set aside. Prepare a steamer basket, add the cauliflower, and cook until very soft, about 10 minutes. Transfer to a large bowl, add the milk and a couple of pinches of salt. Mash with a potato masher. Set aside. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the spinach, stirring constantly until it is wilted and soft, remove from heat and set aside in a bowl. In the same skillet, set over high heat, add the ground meat. As it starts to brown, stir in the Pork & Lamb Herb Rub, and a couple of pinches of salt, and mix well. Reduce heat to medium and cook until the meat is completely cooked through. To assemble, spread the cooked meat evenly in the bottom of the prepared baking dish, add the spinach, and top with the cauliflower. Pour the egg evenly over the entire dish. Sprinkle with the cheese and cover with foil. Bake for about 20 minutes. Remove foil and bake until the mixture is slightly browned and heated all the way through, about 10-15 minutes more. Remove from oven and let stand for 5 minutes before serving. Drizzle with the last tablespoon of olive oil, cut, and serve. Serves 6 |
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