Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Number of servings: 5
Per Serving 729 calories
Fat 71 g
Carbs 15 g
Protein 10 g
Instead of starchy potatoes, the top is steamed and seasoned cauliflower. It works surprisingly well. This is a great and simple way to use up leftover lamb or other roasts, especially if you have a pan of bacon grease you’d rather not waste. Since the meat is already cooked, this is a pretty quick recipe.
- Cauliflower, raw, 1 head, medium (5-6″ dia)
- Carrots, raw, 1 cup, strips or slices
- Onion, 1 medium
- 2 tbsp Kerrygold butter
- 1 lb lamb or other roast (leftover)
- 2 cups chopped broccoli
- 2 tbs sour cream
- 5 cloves garlic
- 1 tbs bacon grease
- 1 tbs ketchup
- 1 cup bone broth
- Cut the cauliflower and steam it while you prepare your other ingredients.
- Chop remaining vegetables, fry the onions over medium heat in the bacon fat. When they caramelize, add in the remaining veg, saving the garlic for last. Smash the garlic cloves before mincing and adding them in.
- Chop your meat, and add to the pan with the broth, ketchup (or tomato paste) and a splash of wine, if you wish. Let this all cook hot enough to reduce the stock to a rich, thick gravy. Salt and pepper to taste.
- When the cauliflower is soft enough to poke easily with a fork, drain it, and place it in the steamer’s pan, add a tablespoon of butter, the dijon, and sour cream, and whip it up with a stick blender. Set aside.
- When the meat and veg are ready, pour them in the bottom of a baking pan, or into ramekins if you like. Top with the cauliflower mixture. Shake on some paprika if you like.
- Place the pie under the broiler for only a few minutes, enough to brown the top all pretty.