If you're enough lucky to be Irish, you're lucky enough!
Sorry for the lack of blogging this week. I’ve been lacking creativity AND also a little bit of my joie de blog AND also I recently made some unblogworthy meals. AND… I was trying to come up with some clever sort of St. Patrick’s Day recipe, but I didn’t get there. Last night I made this dish which is an adaptation of a dish that originated in the British Isles. I say that’s close enough so here we go…
1 large bag frozen cauliflower florets, defrosted
1/4 cup coconut milk
1/2 tablespoon coconut oil
salt & pepper to taste
paprika for garnish
2 tablespoons coconut oil
1 cup chopped onion (about 1/2 of a large onion)
2 cloves garlic, crushed
2 carrots, peeled and finely diced
1 1/2 lbs. ground beef or lamb
2 teaspoons tomato paste
1 cup beef or chicken broth
1 teaspoon coconut aminos
2 teaspoons fresh chopped rosemary (1 teaspoon dried)
1 teaspoon fresh chopped thyme leaves (1/2 teaspoon dried)
1 egg white
Make the topping. Place the coconut milk and cauliflower in the bowl of a food processor and puree until smooth. Melt the coconut oil on the stove or in the microwave and add to the cauliflower, along with salt and pepper.
Preheat the oven to 400 degrees F.
Make the Filling. Heat a large skillet over medium-high heat and add the coconut oil. When it's hot, add the carrots and onions, reduce heat to medium-low and cover; allow the vegetables to get soft but not brown. This takes about 5 minutes.
Add the garlic to the pan and stir about a minute. Add the ground meat and break up with a wooden spoon, until it's cooked through and brown, about 5-10 minutes.
Add the tomato paste, broth, coconut aminos, and herbs.
Set the pan aside and allow to cool for 10-15 minutes. Lightly scramble the egg white and blend into the meat mixture.
Assemble the pie. Spread the meat mixture evenly in a medium-sized baking dish, about 2-quarts. Spread the cauliflower mixture on top of the meat with a spatula.
I added two huge handfuls of raw baby spinach to the filling at the end of cooking. That is why you see green stuff in my filling.