Meat, potatoes, veggies; what’s not to love?
this shepherd’s pie is made with home made longaniza sausage and, in place of the potatoes, cauliflower, nicely smashed with cheese and seasoned with just a wee, tiny bit of garlic.
Comfort food just got served…
•1 lb ground pork
•2 tbsp packed brown sugar
•2 tsp Worcestershire sauce
•2 tbsp soy sauce
•1 tbsp minced garlic
•1/2 tsp red chili flakes
•1 tsp turmeric
•1 tsp paprika
•1 tsp salt
•1/2 tsp black pepper
•1 head Cauliflower
•1 tbsp butter
•1/4 tsp seasoned salt
•1/2 tsp garlic powder
•1 tbsp dried chives
•1/2 cup Cheddar cheese, shredded
•1 tbsp veggie oil
•1/2 cup red pepper, diced
•1/2 cup green pepper, diced
•1 cup onion, diced
•3 cups ‘shrooms, sliced
•1/4 cup sweet vermouth
•1 tsp hot sauce (this one is my favorite)
•Cheddar cheese, shredded
Add to a large skillet or Dutch oven over medium high heat and sauté until the meat is well cooked and nicely crumbled.
Drain well and set aside.
Check your cauliflower, it should be fork tender, but if not, return to the ‘wave for another three minutes or so.
Using a slotted spoon, transfer the cooked cauliflower to a food processor fitted with the metal blade.
Add the shredded cheese and pulse until the mixture is creamy like mashed potatoes.
Heat the oil in the large skillet or Dutch oven, then add a onion and peppers and sauté for five minutes.
Stir in the vermouth and hot sauce, then cook until the veggies are tender, the ‘shrooms nicely browned, and any liquid has been cooked away – mebbe another ten minutes or so.
Heat oven to 350º
Spread the smashed cauliflower over the top to cover, then sprinkle with another cup or so of shredded cheese.
Bake, uncovered, for 25 minutes, then remove and let rest for ten minutes before serving.
Rich enjoyed his just as it was, but I really liked adding a nice dollop Ciao! Piccolo to the top of mine.
Either way, a fine shepherd’s pie, and we neither of us missed the potatoes.