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Low Carb Shepherds Pie

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We are covered up in summer squash now, so I thought I would add some to a shepherds pie.

Low Carb Shepherds Pie

topping
1/2 head cauliflower
1 tablespoon butter
1/4 cup cream
2 tablespoons sour cream
1/2 teaspoon each salt and pepper
1/2 cup cheddar cheese
Dried parsley

filling
1 pound ground beef
4 ounces tomato sauce
1/4 cup each diced onion, carrot, bell pepper and summer squash all diced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper

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For topping place broken up cauliflower in microwave safe bowl with the butter, salt and pepper.  Microwave on high until tender. Place in a food processor and process with the cream and sour cream until smooth. Set aside.

For filling brown and drain the ground beef then add all filling ingredients and pour into a greased covered casserole dish.

Top that with the cheddar cheese and then spread the mashed cauliflower over the entire dish. Sprinkle on parsley.

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Cover and bake in a 375 degree oven for 30 minutes. Uncover and bake another 20 minutes or until slightly browned.

Summer Squash Ratatouille

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I’m trying again. Trying to grow eggplant.

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I have yet to be successful so I have to improvise if I have one of my favorite dishes, ratatouille. This is a throw together with no real measuring. Just layer with plenty of garlic and basil.

I always freeze enough summer squash for months of this dish, so that is what I use.

I freeze the blanched slices of summer squash about 3/4 to 1 inch thick. I’m also using frozen basil here.

I start off by spraying a low rimmed casserole dish with olive oil and then layer onions, green peppers, basil, sea salt and garlic. I top that with my frozen pieces of summer squash and mozzarella cheese.

Another spray of olive oil.

Layer more onion, basil, garlic, salt and green peppers.
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Top that with a layer of tomato.
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Then a bread crumb parmesan topping on top of that. I added a bit of fresh parsley to the bread crumbs too.
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Press the topping down over the layers and spray with oil again. Cover with aluminum foil tightly. Bake in a 350 degree oven about one hour 15 minutes. Uncover and place back in the oven long enough for the bread crumbs to brown.

Pretty easy just layers of onion, green peppers, garlic, basil, summer squash, tomato, salt and olive oil spray with a parmesan bread crumb topping.

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I like to serve it on top of spaghetti with garlic toast.

Anyway keep your fingers crossed that I will be successful growing eggplant this year.

In the meantime here are some pics of a few things growing well so far.
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Radish

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Strawberries

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Chives and baby kale

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Lettuce, cabbage, and onion.

A lot of things aren’t peeping out of the ground yet.

Oh please little eggplants…grow!

I am sharing this with Tell em Tuesday #11
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Herbed Summer Squash and Potato Torte

I adapted this recipe from Bon Appetit – June 2001

I left the skins on the potato and inverted the tortes onto serving plates to serve. I also used cooking spray instead of a drizzle of oil.

I found that their original suggestion of cooling and reheating didn’t work well, but it could have to do with the potato skins since the original recipe called to peel them.

Hot out of the oven they were very good!


Herbed Summer Squash and Potato Torte – Adapted Bon Appetit – June 2001

1 cup green onions — thinly sliced
1/2 cup grated Parmesan cheese
3 tablespoons all purpose flour
1 tablespoon fresh thyme leaves
2 teaspoons salt
3/4 teaspoon ground black pepper
5 Yukon Gold potatoes — unpeeled,scrubbed and cut into thin rounds
4 yellow summer squash — cut into thin rounds
olive oil cooking spray

Preheat oven to 375°F. Spray two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/2 of potatoes in concentric circles in bottom of pans, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Spray well with cooking spray oil. Sprinkle with 1/2 of cheese mixture. Repeat with potatoes, then squash and cooking spray oil. Sprinkle with cheese mixture and press gently to flatten.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.

Invert onto serving plates and cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Description: source from
http://www.epicurious.com/recipes/food/views/HERBED-SUMMER-SQUASH-ANDPOTATO-TORTE-WITH-PARMESAN105167petit