Was going to make shepherd’s pie but ground lamb at Kroger was almost $12 a lbs!! Grabbed a 5 lbs roll of 80/20 for about $12 total after a couple coupons I had. I decided to kick up the fish a notch by incorporating bordelaise to elevate the richness of the meat portion of the dish. First up was making the bordelaise. I needed up making it in two batches. Minced up some shallots and sautéed them in a little butter.
Added the wine , thyme, bay leaf and S&P and reduced by 50% then added broth and again reduced by 50%.
Next up sauteeed 2 lbs of baby Bella’s and 4 medium onions in butter.
Moving on to the meat browned and drained 5 lbs of ground beef, mixed in the mushrooms, onions, bordelaise and fresh herbs
Simmered for around 20 minutes and added about 2 oz of cream cheese and 3/4 t xanthan to thicken.
I made a huge batch of my cauliflower turnip mash with rosemary gouda and white truffle oil. My mash recipe is posted on several threads here. I didn’t capture pics of it today. Topped the meat mixture off with mash and covered with more shredded cheese.
Baked at 375F for about 25 minutes then turned on broiler for 10 minutes to brown the cheese on top. Here it is fresh out of the oven topped with some fresh parsley.
Here it is plated. Topped with some of the delicious shallots strained from the sauce and a little extra bordelaise.
This is very rich and tasty. This was a cool without a recipe but I did keep notes. I’ll try to convert them to a recipe to post later this week. Thanks for looking!
