Sunday, January 5, 2014
Curried Lamb Pot Pie Casserole
Technically this probably doesn't qualify as a pot pie anymore, now that the pastry crust has been replaced with mashed cauliflower. It's probably just a casserole. *Sigh.* There's just nothing like tender, flaky pastry.
However, if you wanted to, you could put half the filling in a couple of ramekins topped with cauliflower for your GARD-Paleo family members. For your non-GARD eaters, put the rest of the filling in 2 ramekins topped with pastry crusts, brush with a little egg wash, a little flaked sea salt & black pepper, and bake at 425* for 45-50 minutes. Then we could still call this a pot pie. Yes? Either way, this serves about 4, and it tastes really, really, really good!
And, I'll also be the first to admit that lamb or mutton is expensive. That's why I use ground lamb instead of the traditional lamb shoulder, which costs even more. I think you could substitute ground beef for the lamb; it won't taste the same, but I bet it would still be pretty darned good. Definitely healthy and filling!
1 lb pasture-raised ground lamb
1/2 medium onion, diced
1 rounded TB potato flour or tapioca flour
4-5 TB white wine
1 generous c butternut squash, peeled & cut in 1/2 to 3/4" dice
1 medium carrot, peeled & chopped about the same size as the squash
2 c kale, washed and finely chopped
1 tsp mild curry powder
Kosher salt & freshly ground black pepper
1/2 c whole, unsweetened coconut milk
Double the recipe for mashed cauliflower (use 2 heads of cauliflower)
Here's a picture of the veggies so you can get an idea of the quantities and cut sizes. Click on the picture for a closer look.
Heat 1.5 TB EVOO over medium heat in a Dutch oven. Brown the lamb, seasoning with salt & pepper, breaking it up into small pieces with the flat site of a wooden spoon or spatula. Add the onion and cook, stirring, till softened and translucent, about 5+ minutes.
Ground lamb is kind of fatty, and I'm not fond of the taste, so I spoon off all the rendered fat and add in another TB of olive oil at this point.
Add the curry powder and continue to cook and stir. You might think this isn't enough curry, but the flavor continues to build during the simmering time.
Add the potato flour and cook for a few minutes, stirring, till it's all absorbed.
Add the wine (I just splashed some in, the measurement is an approximation) and cook to evaporate.
Add the kale, carrots and squash, stirring and cooking for a few minutes.
Add the stock and coconut milk, bring to a boil, reduce to simmer, partially cover and cook about 30 minutes till the vegetables are soft and cooked through. Taste for salt & pepper.
While the veg are cooking, make the cauliflower mash.
Pour into a 1.5 qt oven-proof casserole dish. Use a gravy ladle to spoon off any excess sauce: you don't want it all runny. Top with the mashed cauliflower and put under the broiler for a few minutes to reheat the mash and give it a little crisp and color.
If you made this earlier in the day, reheat at 350*F for about 30 minutes or so, until it's heated through and the cauliflower is a little browned around the edges. It makes excellent leftovers, if you have any.