Yes, you read it correctly – Shepherd’s Pie is a staple meal in our household and something I haven’t put together in a long while for efforting to cut down on carbs – but tonight, actually at 5 a.m. this morning I was craving Shepherd’s Pie – except, I wanted to snaz up my recipe consisting of only simple ingredients (ground beef, corn, and mashed potatoes) into something like this recipe.
Ingredients
- Filling
- 1/2 cup French green lentils
- 1 tablespoon extra-virgin olive oil
- 1/2 pound ground beef or lamb (I like using 15 to 20% fat)
- Kosher salt
- Freshly ground black pepper
- 8 ounces mushrooms, such as shitake, crimini, or button, sliced
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 1 large fennel bulb (stems and fronds included), finely chopped
- 2 tablespoons chopped thyme leaves
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/4 cup dry red wine, optional
- 2 cups low-sodium vegetable stock
- 1 cup fresh or frozen peas
- 1 tablespoon Worcestershire sauce
- Topping
- Kosher salt
- 1 1/2 pounds (about 4 to 5 medium) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 pound (about 2 to 3 medium) parsnips, peeled and cut into 1-inch chunks
- 1/4 cup unsalted butter
- 1/4 cup whole milk, plus more as needed
- 1/4 cup sour cream
- Freshly ground black pepper {more}
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{featured image and recipe source}On another note
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Do you watch Grace & Frankie on Netflix? Are you “generation Friends” and looking forward to the reunion film on HBO? How much news do you watch or read? Call me weird, but I always believe there is a twin universe out there and this article taps into my insanity, I suppose. Here’s a film you might not have heard of – opening in April 2020, would you see this film or this one? Or both 🙂
rawsilkandsaffron.com 