How to Cook Beef Burgundy Shepherd's Pie (Wheat-Free)

by Jason Brummett

Classic without wheat or potatoes

Supplies

  • 1 Head of Cauliflower
  • 4 Ounces White Cheddar Cheese
  • ½ Cups Red Wine
  • 1 Cup Beef Stock
  • 1 Package of Assorted Mushrooms
  • 2 Cloves of Garlic
  • 3 Shallots
  • ¾ Cups Whole Cream
  • ½ Cups Milk
  • 2 Pounds Prime Sirloin
  • ¼ Cups Flax Seed Meal
  • 4 Tablespoons Assorted Spices
  • 4 Ounces Romano Cheese
  • ¼ Pounds Pancetta
  • Instructions

    Step 1

    The stuff.

    Step 2

    Romano cheese and pancetta (1/4 lb. in 3 slices) onto parchment into a 350° F oven.

    Step 3

    About 30 mins and the cheese and pancetta will both be crisp. Reserve for garnish.

    Step 4

    Trim a 1.5 - 2 lb. prime sirloin of fat and any connective stuffs.

    Step 5

    Okay I used the scraps, some onion, pepper corns, salt and thyme to make beef stock. (if you used good canned stock it wouldn't be the end of the world).

    Step 6

    Cut the trimmed meat into uniform smallish cubes.

    Step 7

    This is a raw cauliflower head (broken down).

    Step 8

    The cauliflower needs to be steamed (not boiled). This is how I do it because I don't like microwaves: 1. Cauliflower into a very hot dry pan. 2. Shot glass of water 3. Put on lid.

    Step 9

    Doesn't look like it, but there's crazy steam in there. Don't take of the lid. Let it go until the shot glass of water is gone and the cauliflower will be done (3-4 mins).

    Step 10

    Same deal with some green peas.

    Step 11

    1/2 cup mil 1/2 cup whole cream bring to just below a boil.

    Step 12

    Beat three eggs and grate 4 ounces of sharp white cheddar. Temper the eggs with the hot milk/cream by whisking in the hot liquid slowly (if you scramble eggs you went too fast) Add cheese while hot.

    Step 13

    Pour the melted egg/cheese mixture onto the steamed cauliflower. I use this ridiculously cool blender, but you can also use one of those stick blenders.

    Step 14

    Press the "batter" button.

    Step 15

    Now three shallots and two gloves of garlic and open your red wine of choice.

    Step 16

    Sweat the shallots and garlic in tablespoon each of butter and olive oil. Reserve this so you can use the pan to brown the meat.

    Step 17

    Mix Teaspoon of kosher salt. Tablespoon of rubbed sage. Tablespoon of thyme. 1/2 tablespoon of black pepper. 1/4 cup of flax meal.

    Step 18

    Add beef and mix well to coat the meat. Add another tablespoon of olive oil to the pan and heat it to medium high. brown the meat (sizzle). Flax meal will burn easily so scrape and stir a lot.

    Step 19

    When just brown (still rare), deglaze the pan with 1/2 cup or so of the red wine.

    Step 20

    keep stirring, a lot.

    Step 21

    Add a cup of beef stock.

    Step 22

    Add mushrooms (I used a blend of portabella, shitake, oyster& button) and the reserved shallots and garlic.

    Step 23

    medium high-ish heat. Stir down sides and keep it moving in the pan until liquid reduces by 1/3.

    Step 24

    Finish with a splash of cream.

    Step 25

    Into a casserole. You could use individual soufflé dishes (I just didn't have any).

    Step 26

    The pea layer.

    Step 27

    Top with the cauliflower mash.

    Step 28

    Bake at 375°F for 25 mins with a broil at the end.

    Step 29

    Serve with the crispy Romano and pancetta chips.