Top o' the mornin' to ya!
Since I am about 1/12th Irish, I thought in honor of St. Patrick's Day this coming Saturday, I would share a recent traditional Irish dish I made for my family.
It's a Shepherd's Pie, low carb style without the peas and taters. Enjoy a nice glass of wine with this dish, like a creamy chardonnay or light Pinot Noir instead of the traditional St. Patty's Day beverage, beer and save yourself the belly bloat.
Low Carb Shepherd's Pie
First, make a batch of these fantastic cheesy fauxtatoes. Or if you want, you could make Rebekah's Cauliflower and Broccoli Puree. I haven't tried it but I don't see why it wouldn't be tasty. And it would make for a very green and very festive for St. Patrick's Day.
Once you've made your fauxtatoes or puree, your ready to make the star of the dish, the filling.
Here is what you'll need:
1 pound organic ground beef
1/2 tablespoon butter
2 cups onion, diced
2 cups celery, diced
2 cups carrots*, diced
10 - 12 button mushrooms, sliced
1 tsp dried oregano
3 tablespoons tomato paste
A couple of dashes of Worcestershire sauce
1/2 cup sharp cheddar cheese, such as Dubliner (optional)
Salt and pepper to taste
Brown the ground beef in melted butter in a dutch oven or large sauté pan over medium-high heat. Once it's almost done browning, add the onion, celery and carrots. Sauté until softened. Turn to medium-low and add tomato paste. Stir well. Add oregano, salt and pepper, mushrooms, and Worcestershire sauce. Cook until mushrooms are done, stirring occasionally.
Into a casserole dish (I used a 9 x 13) sprayed with cooking oil, pour the meat mixture. Gently flatten out the mixture with the back of your serving spoon. Scoop the fauxtatoes onto the top of the meat mixture and again, using the back of your spoon, smooth out the surface.
If you want, sprinkle shredded cheddar or Dubliner cheese on top. Or you can simply add a few dots of butter.
Put it in a 400 degree oven for about 15 - 20 minutes, until the sides start to bubble and the cheese or butter is melted.
Let cool for about 10 minutes before serving.
*We are not big fans of cooked carrots in this dish. I left them out and increased the celery.