Recipe by Emily Davis
Our version of Shepherd’s Pie is comforting and rich and perfect for a chilly evening spent tucked indoors. We use beef chuck roast in place of ground meat because it provides better texture and flavor. We also add mashed cauliflower to the potato topping for a healthy upgrade to a traditionally heavy dish.
1/4 cup extra virgin olive oil
3 lbs boneless beef chuck roast, cut into 1 inch pieces
1 cup chopped onion, about 1 medium onion
2 carrots, peeled and chopped
8 oz. sliced mushrooms
1 t chopped fresh rosemary
1 t chopped fresh thyme
2 tablespoons flour
1 cup dry red wine
1 cup low sodium beef broth
1 cup frozen peas
2 lbs Yukon gold potatoes, peeled & cut into 1 inch pieces
8 cups cauliflower florets, about 1 medium head cauliflower
1/4 cup We Olive Fresh Garlic Olive Oil
1/4 cup 2% milk
1/2 cup grated Parmesan cheese
fresh ground pepper
1. Season the cut up beef with salt and pepper. Heat two tablespoons of extra virgin olive oil in a dutch oven over medium heat. Working in batches, add half of the beef to the pan and cook until brown on all sides. Avoid overcrowding the pan and steaming so you get a nice sear on the beef. Transfer the first batch to a plate and set aside. Repeat with the remaining beef, adding more olive oil to the pan if needed.
2. Remove the second batch of beef from the pan and add the chopped onion and carrot. Cook until tender, about 8 – 10 minutes. Add the mushrooms, rosemary and thyme to the pan and continue cooking until mushrooms are cooked through, about 8 – 10 minutes more.
3. Return the beef to the pan and sprinkle with 2 tablespoons flour. Cook, stirring frequently, for 3 minutes, then add the red wine and beef broth to the pan. Bring the liquid to a boil and then cover and reduce the heat to a simmer, cooking until beef is tender and falling apart, about 90 minutes.
4. Meanwhile, place the cut up potatoes in a large pot and add cold water just to cover. Place a steamer basket filled with the cauliflower over the potatoes. Cook over medium high heat until cauliflower is cooked through and very tender, about 15 minutes. Make sure the potatoes are also cooked through and tender enough to mash with a fork. Drain the potatoes and place in a large bowl with cauliflower. Mash vegetables with a potato masher. Add garlic olive oil, milk and Parmesan cheese and continue mashing until smooth. Season to taste with salt and pepper.
5. Preheat the oven to 400 degrees. When the beef is tender, add the peas to the beef mixture and adjust the seasoning with salt and pepper. Pour it into a 9×13 inch baking pan coated with olive oil. Spread the cauliflower-potato mixture evenly over the top of the beef mixture. Bake for 20 minutes or until the potato mixture begins to develop a crust. Let stand 10 minutes before serving.