This weekend my plan is to make a Shepard's Pie with a twist. David and I recently entered into a discussion about Shepard's Pies, and how he's never liked them. He credits camp experience as a reason for his dislike. I on the other hand love the idea of Shepard's Pie -- such a comforting, cozy, warm food concept for the winter nights -- but because I try to veer away from unnecssary potato consumption, I haven't eaten a Shepard's Pie in a long long while.
So I've had an idea. I'm going to make a Shepard's Pie with a cauliflower/potato crust. Pureed cauliflower can taste a whole lot like creamy mashed potato, perhaps more velvety and light. I thought a mix of cauliflower and potato mash will make the crust lighter. The meat content will be veal, and I think I'll throw in some leeks and shiitake; use chicken broth instead of beef, and maybe add some hit of cumin. I found a Michael Chiarello recipe, which will be a good base (but the recipe is for a more traditional beef/lamb Shepard's Pie). It's an experiment, but I'm looking forward to the attempt especially since it's snowing so much here!
Stay tuned.
No comments:
Post a Comment