I enjoy Shepherd's Pie in all versions - may it be with more carbs (ie potatoes) or less (ie pumpkin), I also truly enjoyed last night's variation with spaghetti squash. The squash makes the dish a little lighter and therefore even more satisfying on a hot summer night.
Ingredients
1 spaghetti squash
2-5 tablespoons butter
1/2 cup feta cheese
500gm minced meat (pref beef, or mix)
2 tablespoons tomato puree
1 carrot
1 medium sized onion
1 parsnip (can be substituted with one more carrot or any other hard boiling vegetable)
1/2 cup red wine
2-3 tablespoons Worcestershire sauce
Thyme
half Bouillon cube
salt & pepper
dash of oil
Toolkit
Knife, cutting board, mixing bowl, baking dish (measurements to follow), frying pan, colander
Preparation
1. Cut squash in half, remove pips, roast cut side down for 45 min at 400F.
2. After 45 min, fork out squash and let cool in a colander in the sink.
3. Cube carrot & parsnips & onion.
4. Saute carrot & parsnips & onion in well oiled, hot frying pan
5. When onions turn glassy, add meat & Thyme and brown.
6. Once meat is browned (cooked through), sprinkle with flour and add wine & Worcestershire sauce. Add the Worcestershire sauce a bit at a time. It has a strong taste and some people prefer a little less or much much more.
7. Add half cup Bouillon, let everything cook together for about 5 min, stir.
8. Add salt to taste.
9. Pour mince in oven dish, spread evenly.
10. Cover mince with squash, spread butter over squash.
11. Sprinkle small pieces of Feta on top.
12. Bake for 20 min or until pumpkin/ Feta is turning brown.
13. Let cool and serve with fresh cracked pepper.
Ingredients
1 spaghetti squash
2-5 tablespoons butter
1/2 cup feta cheese
500gm minced meat (pref beef, or mix)
2 tablespoons tomato puree
1 carrot
1 medium sized onion
1 parsnip (can be substituted with one more carrot or any other hard boiling vegetable)
1/2 cup red wine
2-3 tablespoons Worcestershire sauce
Thyme
half Bouillon cube
salt & pepper
dash of oil
Toolkit
Knife, cutting board, mixing bowl, baking dish (measurements to follow), frying pan, colander
Preparation
1. Cut squash in half, remove pips, roast cut side down for 45 min at 400F.
2. After 45 min, fork out squash and let cool in a colander in the sink.
3. Cube carrot & parsnips & onion.
4. Saute carrot & parsnips & onion in well oiled, hot frying pan
5. When onions turn glassy, add meat & Thyme and brown.
6. Once meat is browned (cooked through), sprinkle with flour and add wine & Worcestershire sauce. Add the Worcestershire sauce a bit at a time. It has a strong taste and some people prefer a little less or much much more.
7. Add half cup Bouillon, let everything cook together for about 5 min, stir.
8. Add salt to taste.
9. Pour mince in oven dish, spread evenly.
10. Cover mince with squash, spread butter over squash.
11. Sprinkle small pieces of Feta on top.
12. Bake for 20 min or until pumpkin/ Feta is turning brown.
13. Let cool and serve with fresh cracked pepper.
No comments:
Post a Comment