After a wonderful Thanksgiving in Denver, I am back in NYC and ready to cook. There were a few snags when my oven broke and I had to order and install a new one before cooking again. While in Denver I made a delicious Shepherd’s Pie. It is not a cottage pie unless it has beef or mutton. Shepherd’s pie must have lamb and is encrusted in potatoes. In this case to avoid lactose (and because I like the flavor better) I chose a cauliflower puree to encrust the mixture. I was coming straight from a flight and used no recipe so it is all from memory.
- 1lb Lamb Shoulder diced
- 1.5C frozen peas
- 1 onion diced
- 1 container of mushrooms (or any veggie you prefer)
- olive oil
- 1 carrot, diced
- 1 stalk of celery
- herbs of choice (oregano, thyme, and rosemary)
- roasted garlic
- 1 head of cauliflower
- milk of choice (I used almond) for pureeing the cauliflower
- Set broiler on high
- Brown lamb in sauté pan and boil or steam cauliflower in water.
- Place lamb in baking dish and remove some of the fat. Sauté onion, carrot, and celery 5-10 minutes
- Puree cauliflower with salt, pepper, and almond milk until it reaches a mashed consistency.
- Add herbs of choice to the aromatics, I used oregano, thyme, and rosemary. Add peas and lamb.
- Place lamb mixture in baking dish and cover with cauliflower puree and sprinkle with rosemary if desired.
- Broil 5-10 minutes. I will admit I did not have the patience to broil long enough so I took it out early as all the ingredients were already cooked.
I had so many things to be thankful for this year and was so glad to be in Denver (although the altitude was not my best friend). This below is a picture of some of our feast from Thursday where I cooked alongside a professional chef. Some of my favorites were the homemade bread and pepper jelly, and the sweet potato ginger soup. Now that I think about it, some of the Thanksgiving leftovers could be used to make…
Turkey Leftover Shepherd’s Pie