Winter Comfort Food Galore: Shepard's pie is a wonderful dish to warm the belly & heart when its minus 20 (or basically any temperature below 10C). This edition is made with a pumpkin-cover instead of potato, lowering the carb contents significantly.
PREP TIME: 20 mins prep, 20 mins baking
Ingredients
1 small pumpkin (pref Kabocha)
half a leek
2 tablespoons butter
dash of milk
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 Bouillion cube
salt & pepper
dash of oil
Toolkit
Knife, cutting board, mixing bowl, baking dish (measurements to follow), frying pan
Preparation
1. Boil water & preheat oven to 450F.
2. Cut pumpkin into pieces, remove skin first
3. Slice leek
4. Boil pumpkin & leek together until pumpkin is soft.
5. Drain water, put pumpkin & leek in a bowl, add milk & butter & salt, mash with a fork. You can make your mash as creamy as you want, I prefer mine a bit chunky.
6. Cube carrot & parsnips & onion.
7. Saute carrot & parsnips & onion in well oiled, hot frying pan
8. When onions turn glassy, add meat & Thyme and brown.
9. 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.
10. Add half cup Bouillion, let everything cook together for about 5 min, stir.
11. Add salt to taste.
12. Pour mince in oven dish, spread evenly.
13. Cover mince with pumpkin puree, spreading one tablespoon at a time.
14. Sprinkle small pieces of Feta on top.
15. Bake for 20 min or until pumpkin/ Feta is turning brown.
16. Let cool and serve with fresh cracked pepper.
PREP TIME: 20 mins prep, 20 mins baking
Ingredients
1 small pumpkin (pref Kabocha)
half a leek
2 tablespoons butter
dash of milk
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 Bouillion cube
salt & pepper
dash of oil
Toolkit
Knife, cutting board, mixing bowl, baking dish (measurements to follow), frying pan
Preparation
1. Boil water & preheat oven to 450F.
2. Cut pumpkin into pieces, remove skin first
3. Slice leek
4. Boil pumpkin & leek together until pumpkin is soft.
5. Drain water, put pumpkin & leek in a bowl, add milk & butter & salt, mash with a fork. You can make your mash as creamy as you want, I prefer mine a bit chunky.
6. Cube carrot & parsnips & onion.
7. Saute carrot & parsnips & onion in well oiled, hot frying pan
8. When onions turn glassy, add meat & Thyme and brown.
9. 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.
10. Add half cup Bouillion, let everything cook together for about 5 min, stir.
11. Add salt to taste.
12. Pour mince in oven dish, spread evenly.
13. Cover mince with pumpkin puree, spreading one tablespoon at a time.
14. Sprinkle small pieces of Feta on top.
15. Bake for 20 min or until pumpkin/ Feta is turning brown.
16. Let cool and serve with fresh cracked pepper.
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