Sunday, June 28, 2009

A Different Sheperd's Pie

My Hubby doesn't like soups - in general. Okay, there are a few exceptions, like the tipical Hungarian soups, named Jókai bean-soup and Gulyás. These can be served anytime. This is why during the week I often cook a variety dishes, resembling comfort food, I like to call them 'layered' dishes.

This is a sibling of Sheperd's Pie, as this time I replaced the mashed potatoes with cauliflower.
You'll need:
  • 1 lb of ground meat (beef/veal/chicken - even a mixture would do)
  • 1 small onion, chopped
  • 2 tbsp oil
  • 1/3 cup rice
  • small can of sliced carrots, drained
  • 1 cauliflower
  • 2 eggs
  • 1 cup sour cream
  • 1/3 cup milk
  • salt, ground pepper, sweet paprika
  • 1/2 cup plain breadcrumbs

Cut the cauliflower into 'roses', wash and boil them in salty water. When almost done, let it drain. Cook the rice in salty water, drain when ready. I used some leftover rice.

Preheat oven to 350 F.

Saute the onion with 2 tbsp oil in a skillet over medium heat for 2 minutes until tender, add ground beef and season with salt, ground pepper and your favorite seasoning. Stir, cover and cook until meat is browned. Add rice, stir to combine.

Pour meat mixture into an ovenproof dish. Put a layer of carrot slices, then the next layer is of the cauliflower roses.

Beat the sour cream with eggs and milk using a fork, add some seasoned salt. Pour over cauliflower and sprinkle with breadcrumbs.

Bake for 30 minutes until top is golden. Let it rest 5 minutes before serving.

Makes 4 servings.


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