Shepard's pie is an amazingly rich and hearty meat pie with cooked carrots, peas, onions and smothered in mashed potatoes.
I made a slight variation and used roasted yellow and red bell peppers, roasted poblano peppers and substituted the mashed potatoes for mashed cauliflower.
It was the same satisfaction of a rich Shepard's pie, but gluten free.
Ingredients:
1) 2 lbs ground beef
2) 4-5 cloves of garlic
3) 2 tablespoons of olive oil
4) Salt and pepper to taste
5) 1 medium onion
6) 2 roasted poblano peppers
7) 2-3 roasted bell peppers
8) 1 large head of cauliflower
9) 1 stick of grass fed butter
10)1/2 cup of cream
11)Smoked Serrano Finishing sea salt
Directions:
Season ground beef with minced garlic and medium onion. Add two tablespoons of olive oil to the meat mixture along with salt and pepper to taste.
Roast your peppers on a baking tray drizzled with olive oil at 425 degrees until soft and slightly charred. Remove peppers, dice and set aside. Bake the meat pie in the oven at 425 degrees uncovered until cooked through.
The cauliflower will be chopped into florets and boil on top of the stove until fork tender. Drain and blend in 1 stick of grass fed butter and 1/2 cup of cream.
Add mashed cauliflower to meat pie and top with peppers. Cook for an additional 5 minutes to heat all ingredients.
Remove, serve and sprinkle with Smoked Serrano sea salt.
I do love roasting tray fulls of poblano peppers to have on hand throughout the week. So I had these in the fridge and I had a frozen puree of fresh mango in the freezer.
Well...I thought what a perfect combination with a little smokey heat sea salt to tie them all together!
Now the protein....I had just recently purchased 4 gorgeous fresh fillets of tilapia from The Fresh Market so I was going with a fish dinner tonight.
Here it goes...
Ingredients:
1) 4 large fillets of tilipia or your fish of choice.
2) Blood orange olive oil or your favorite olive oil and a squeeze of one whole blood orange.
3) 1 teaspoon of smoked serrano sea salt.
4) 3 tablespoons of grass fed butter.
5) One whole lemon sliced.
6) 2 whole mango's pureed.
7) 2 roasted poblano peppers.
Directions:
Arrange your fish fillets in a large baking tray and drizzle all the pieces with your blood orange olive oil or your own mixture. Sprinkle all fillets with the Smoked Serrano sea salt and arrange the lemon slices over the fish. Cover and bake in an oven at 425 degrees Fahrenheit for 15 minutes. Uncover and add the butter to the top of fillets and cook for an additional 5 minutes to melt butter.
The puree is made from scooping two whole ripe mangos into a blender along with two roasted poblano peppers seasoned with smoked serrano sea salt and two tablespoons of blood orange olive oil.
The puree is added to the fish when plated along with a sprinkling of Ghost Pepper sea salt for an additional heat factor!
This is fabulous served on top of basmati rice!
Enjoy!
I love roasting tray fulls of Poblano Peppers and using them throughout the week in various dishes. I love the heat and smokey flavor they add to dishes.
I also cook a whole chicken each week to eat and more importantly to make several quarts of homemade chicken stock. Chicken stock is full of healthy minerals and does wonders for the digestive tract. There is a lot of truth to the old wives tale of chicken soup to get you through a cold.
So what I did this week was to combine my two favorite items - chicken and poblano!
First thing I did was to roast the poblano peppers.
Ingredients:
1) 5-6 Poblano Peppers
2) Olive Oil
3) Smoked Serrano sea salt
Directions:
Wash and place whole Poblano Peppers on a baking tray. Drizzle with olive oil and heat in 425 degree oven until tender and slightly charred. Turn midway and finish with Smoked Serrano sea salt. Once finished, chop in pieces and store in an air tight container in the refrigerator for several days (if they last that long).
The chicken I cook each week is a whole organic roaster chicken. Take this lovely bird and place into a large stock pot and cover with fresh filtered water. I usually add about 6 inches over the whole chicken.
Bring to a boil and remove any foam that arises. Once boiling reduce heat to low and cook for 2 hours. Pull out the chicken and debone. Reserve all chicken meat and add bones back to the stock pot, minus the skin.
Simmer the bones in this stock for about 24 hours on low. Once simmered, use a strainer to obtain the chicken stock from the bones. I use a large metal mesh strainer over a two quart pouring vessel and then add this to quart jars.
These keep about a week in the refrigerator and can be frozen for longer periods. I use them in soups, rice, vegetables and drink a cup of hot broth each day.
Ok, back to my chicken and poblano dish!
The chicken cooked this way is extremely tender and juicy. I use this reserved chicken and add sauteed onions and roasted poblano peppers with a quick stir fry on the stove top for a fantastic combination!
Add your favorite Old City Salt to elevate this dish. We used Ghost Pepper sea salt in this dish. Also to make a complete meal add rice, pasta or toasted bruschetta!
