Comfort more than nutrition usually comes to mind when you think of a meat-and-potatoes meal. This recipe qualifies as both. It has all the comfort of classic shepherd’s pie, but works in extra veggies, olive oil instead of butter, and leaner beef. Nobody will be the wiser, since it remains so flavorful and satisfying. INGREDIENTS For the potato-cauliflower topping: 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces 1 teaspoon kosher salt, plus more for salting the cooking water 8 ounces cauliflower florets (2 heaping cups) 2 tablespoons extra-virgin olive oil 1/2 cup low-fat milk Freshly ground black pepper 1/2 cup shredded sharp or extra-sharp cheddar cheese (2 ounces) For the filling: 1 tablespoon extra-virgin olive oil 1 large onion, diced 2 large carrots, diced 1 large celery stalk, diced 2 large cloves garlic, minced 1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried) 1 pound extra-lean ground beef 1 1/2 teaspoons kosher salt, plus more if needed Freshly ground black pepper 1 cup fresh or frozen English peas 3 tablespoons tomato paste 1/2 cup red wine (substitute chicken broth, if desired) 1/2 cup low-sodium chicken broth 1 tablespoon Worcestershire sauce — Read on www.simplyrecipes.com/recipes/healthy_shepherds_pie/
We have most of these ingredients on hand. But I have to substitute more cauliflower for potato, swap the dairy milk for nut milk, and swap the cheddar for Swiss, so my dear hubby can eat it. May add some parsley, garlic, and paprika to the cauliflower too. We’ve had good like making faux mash potataux that way.
Circassian Chicken Recipe
2 full chicken breasts (both halves)
4 tablespoons olive or walnut oil
4 teaspoons paprika
1 Â½ cups chopped walnuts
3 chopped garlic cloves
2 tablespoons chopped green onions
1 teaspoon cayenne
2 tablespoons chopped parsley
2 slices of bread, crusts removed
1 quart chicken stock
The juice of a lemon
1 Bring the chicken stock to a simmer and add the chicken breasts. Add some water if there is not enough liquid to cover the meat. Simmer gently for 10 minutes, then turn off the heat.
2 Meanwhile, heat the olive or walnut oil in a small pot over low heat and add the paprika. Stir well to combine. Heat until you can smell the aroma of the paprika, then turn off the heat.
3 Tear the bread into chunks and put into a bowl. Ladle out about a cup or two of the chicken broth and pour it over the bread.
4 Set aside Â½ cup of walnuts and put in a bowl with the green onions and 1 tablespoon of the parsley.
5 Put the rest of the walnuts into a food processor with the garlic, the cayenne, about a teaspoon of salt, the rest of the parsley and the soaked bread. Buzz to make a thick, relatively chunky paste. If it needs a bit more chicken broth to loosen up, add some a tablespoon at a time.
6 Stir the paprika-oil, then pour it into the food processor and buzz to combine. Taste the mixture to see if it needs salt.
7 Pull the skin off the chicken breasts and tear the meat into shreds. Put it in the bowl with the unchopped walnuts, green onions and such.
8 Add the walnut-paprika paste from the food processor to the bowl and stir gently to combine everything thoroughly. Add black pepper and lemon juice to taste and stir one more time to combine.
Serves 4-6 as a lunch.