Downward Dog Shepherd’s Pie

26 09 2011

Downward dog you say? YES… this shepherd’s pie is made upside down and has a nice nod to the East with the addition of curry to earn the name of Downward dog Shepherd’s Pie.
I will NEVER make shepherd’s pie without malt vinegar and curry again. The curry adds an interesting flavour and the malt vinegar cuts the fat from the beef as well as mixing with the curry to make a gravy that is tart and tangy.
This is a homey, fall recipe that will use cauliflower at the height of the season as well as keeping those carbs low. We both really enjoyed this recipe and leftovers were great the second day.

Downward Dog Shepherd’s Pie

2 lbs lean ground sirloin
1 red pepper, chopped
1 onion, chopped
1/4 cup malt vinegar
1 tbsp curry powder
1 cup of shredded cheese

5 cups “riced” (read grated) raw cauliflower
1 cup full fat cottage cheese
1 tbsp butter

Get out a 9 x 14 pan and spray with non-stick spray. Heat oven to 350 degrees and grab two saute pans. Grab your cauliflower and your cheese grater if you dont have a food processor, and “rice” or grate the raw cauliflower until your get 5 cups. Essentially, you will use almost an entire head of cauliflower. Add this and the cottage cheese to the first pan and heat it on medium-ish for 30 minutes, stirring occasionally. You are wanting the cauliflower to cook and become soft so you can mash it.

In the second pot, add a dash of EVOO and saute onions and red pepper. When they get soft, add the meat and brown. Pour off any fat that comes off the meat and add the curry and malt vinegar and turn off the heat. Stir and set aside.

After 30 minutes, check to see the squish-ability of the cauliflower. Add the butter, and take your hand mixer and puree the mixture. Once you get an even consistency, pour into the pan, and press down making sure it coats the entire bottom of the pan.

Pressed in and ready for the meat!! (dirty)

Spread the meat over the cauliflower and coat with the shredded cheese. At this point you can refrigerate this until you want to bake it, or pop it in the oven for 30 to 35 minutes.

Tada! Let it cool a good 10 minutes before you attempt to scoop out a piece or the whole thing will look like a lump of gooey mangled-ness on your plate, which isnt a bad thing, but it doesn’t look as nice.

Regular serving size is 8 pieces, and WLS can e 16 to 12 per pan, depending how far out you are. Nuts quoted are for 12 servings per pan. This is such a homey, fall dish!
Calories 186, 6g carbs (4g NET Carbs), 8g fat, 21g protein, 3g sugar




6 responses

26 09 2011

oh ya baby! This is totally going on the list for next week!!!

26 09 2011

Lynn, throw some garlic into the “mash” part, i found it to be a bit blah but it is so low carb goodness.

26 09 2011

Upside down? Ahhhhhhh. You’re crazy. It does, in fairness, look yum.

26 09 2011

It was quite nice.. not as nice as a large crust of garlic mash on the top, but better for me and my husband. Cauliflower is in season right now so I felt the need to use it in the recipe.

20 04 2015

ack….mid way though cooking this and I’m not sure how much malt vinegar you are calling for – 1/4 cup or table spoon???

21 04 2015

Fixed..sorry I didn’t see it sooner! 1/4 cup
Hope it worked out!

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