Another victory in the kitchen. Now, I must admit that when my husband suggested the iconic Irish dish, Shepherd’s Pie, my mouth watered a bit — until he mentioned using cauliflower for mashed potatoes. Sorry, gack factor! Yes, I’ve seen the recipes all over the net for Ideal Protein dishes that do such a blasphemous thing and pretend it’s “delicious” and “didn’t know the difference”. Doubting Delilah over here, I didn’t buy it for a second.
Fine, I will prove my point, I thought, and we got started in the kitchen.
O’Rooney’s Blasphemous Shepherd’s Pie
1 Head Cauliflower
1 carton of button mushrooms
2 Pounds of Ground Beef
1/2 Cup of Beef (or Chicken Stock since we didn’t have beef)
1 TBS Dried onion
1 TBS Garlic
1 TSP of Dried Rosemary
1 TSP Oregano
Preheat oven to 400. In a big skillet, brown ground beef. Chop mushrooms as small as humanly possible and add to beef. Throw in the garlic, dried onion, rosemary, and a bit of Oregano. Cook it until done. In a large pot, boil the cauliflower florets until fork tender. Either use a potato masher or a blender and whip them good. I added a bit of chicken stock to the Cauliflower and some to the meat to keep it moist. Then in a deep casserole dish, sprayed with olive oil, layer the beef mixture and top with the “mashed
potatoes cauliflower.” Bake uncovered for 30 minutes.
Okay, my youngest son busted me whipping up the Cauliflower, so our sneak attack didn’t really work, however, they both ate their small portions. “It was okay, I probably ate it because I was starving,” said the younger. “I can never trust you again,” added the oldest, “I knew those ‘potatoes’ were off.”
I ate it, and I liked it. Even the Irish husband had two servings, so I’d call that a “Gooooaaaaallll!” Sorry, World Cup fever, I’d call it a win!