In honor of the third season of Downton Abbey beginning, I decided to throw in some British inspired fare this weekend. Even though I scored an Isobel Crawley in the Which Downton Abbey Job is Right for You? Quiz, I am a fan of the downstairs crew, so I started with a dish that would be served by Mrs. Patmore.
Traditionally, shepherd’s pie would be made from leftovers – specifically minced lamb. More modern versions in the States, use a beef and carrot mixture with a mashed potato topping. I decided to spice up my shepherd’s pie and add a two vegetables I always love – kale and cauliflower. Obviously, my favorite spice is curry, but did you know that curry is considered a national dish by Great Britain? The love of curry is strong for the English people.
Read on for steps on how to make this deliciously spicy shepherd’s pie. It would be best enjoyed tomorrow night for episode 2 of season 3 of Downton Abbey.
Peel and dice 3 medium-large russet potatoes. Boil until tender. Set aside.
Chop 1/2 head of cauliflower (about 2-1/2 cups) and saute in a skillet with 2 tablespoons of olive oil.
Add 2 cups chopped kale and 1 bag of soy crumbles to skillet. Stir well.
Mix 1/2 cup water, 2 teaspoons of curry, and 3 teaspoons of Worcestershire sauce in a small bowl. Add to skillet and cook on low heat for 15 minutes or until cauliflower is softened.
Place vegetable mixture into a casserole dish. Drain and potatoes. Return to pot.
Mash with 1/4 cup (almond) milk and 1 teaspoon curry.
Spread mashed potatoes over veggie mixture and smooth out.
Bake at 350 degrees for 25 minutes. Top should be golden and slightly dried out.
Eric and I ate about three bowls each of this. It is the best of both my food worlds – comfort casseroles and spicy Indian.
Enjoy this recipe and the new episode tomorrow!
I am off to take care of my sick baby. She has the flu and has been napping all afternoon. Poor thing. There is nothing worse than watching your child suffer and knowing there is not much you can do to alleviate it. Luckily, Eric is the best parenting partner around and steps up when I am crying in the kitchen because she is so sick.
On the plus side, it is 70 degrees here today. We have the windows open and there are flowers blooming. My daffodils all have buds! What happened to winter this year? I am also looking forward to using this fun new cookbook that showed up since we donated to PBS. Can you see the yellow flowers in the top right corner on this image? Not to rub in to my Northern friends or anything. 🙂
Leave me a comment below, who is your favorite Downton Abbey character and why?
Mommy’s Medley Curried Kale & Cauliflower Shepherd’s Pie
1. Peel and dice 3 medium-large russet potatoes. Boil until tender. Set aside.
2. Chop 1/2 head of cauliflower (about 2-1/2 cups) and saute in a skillet with 2 tablespoons of olive oil. Add 2 cups chopped kale and 1 bag of soy crumbles to skillet. Stir well. Mix 1/2 cup water, 2 teaspoons of curry, and 3 teaspoons of Worcestershire sauce in a small bowl. Add to skillet and cook on low heat for 15 minutes or until cauliflower is softened. Place vegetable mixture into a casserole dish.
3. Drain and potatoes. Return to pot and mash with 1/4 cup (almond) milk and 1 teaspoon curry. Spread mashed potatoes over veggie mixture and smooth out. Bake at 350 degrees for 25 minutes.
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