Monday, March 24, 2008
I know have made shepherds pie before, but this one is different. The mash layer on top is made with cauliflower and parsnip, yielding a lighter smoother topping. Plus a bonus for anyone avoiding the carbs!
For the topping, simply steam a whole head of cauliflower plus two peeled and rough chopped parsnips. Once tender, transfer to food processor and season liberally with salt and pepper. Puree to smooth, add one egg and top your favourite sheperds pie filling. Once my pie was heated through, I browned it under the broiler. It was delicious, even Rob, my meat and potatoes guy, loved it!