Posted on 02/25/2018 8:50:12 AM PST by goldendelicious
This is basically mashed potatoes with lots of cheese mixed together. Pour it on top of meat- This is how I want to die.
(Excerpt) Read more at youtube.com ...
Shepard’s Pie?.....................
Looks good. Ping
After our son passed, a friend brought over a casserole of Shepherd's Pie - the wife put a liberal dose of grated sharp cheddar on it for the last stage of reheating and it was great! The friend didn't go cheap on the ground beef and didn't overdo the veggies so it was perfect...
Shepard’s pie with Cheeeese, Gromit!
why not just make a very cheesy white sauce with the cream, instead of adding the cheese a little at a time...
basically however, its really just a cheese sauce with some potato...
I'm going to try it...
I just searched “low carb aligot” and got this, in case anyone is interested. I suppose you could use any kind of cheese you wanted.
http://www.criski.com/cauliflower-puree/
Cauliflower puree
Out of nowhere, this week I was rather sophisticated in my kitchen. I started on Monday, with the duck confit, and ended it with an well-known french dish, the boeuf salad. I forgot though to offer you the absolutely delicious cauliflower puree, or better yet, my adapted aligot recipe. Aligot is a french mashed potatoes recipe, full of flavor and good fats. Since carbs and fats don’t add up well, I switched to cauliflower instead.
This is a traditional and fine recipe in France, so I hope no one will blame me for transforming it into a LCHF recipe, but I really had to. It’s divine and most of all, perfect for the keto diet.
Ingredients:
•1 large cauliflower, chopped
•200 grams of mozzarella
•100 grams French salted butter
•200 ml heavy cream
•3 garlic cloves
•1 tsp Provence herbs
Boil the cauliflower in a large pot until you can smash it between the tips of your fingers. Smash it with a large fork or use a blender, then add the butter. After the butter is melted, pour the heavy cream and mix well. Add the mozzarella, cut into pieces, the chopped garlic and the herbs, then put the pot back on the cooker. At minimum heat, mix continuously until the mozzarella is melted and your puree is smooth and resembles fondue.
Looks great with cauliflower...
Thanks :)
Aligot is apparently French for “clogged arteries”.
this and raclette are winter favorites of mine!
I can hear your arteries hardening from here................
I suppose you could use a stick blender to puree.
you beat me to it!
am making a similar dish this very instant but am using shredded Reggiano Parmigiano, shredded sharp cheddar cheese, sour cream, butter, cream and LOTS of bacon! (seasoned with black pepper, salt, garlic powder and onion powder) baked at 350 degrees for 45 minutes in casserole dish with more shredded sharp cheddar cheese on top ...
i leave the cauliflower with a texture like sand, so it’s sort of like cauliflower grits ... VERY rich dish, can eat only a small amount before satiated ...
nah, it’s a once a year treat! I otherwise eschew most starch and carbs :D
Then that musta been MY arteries I was hearing!.................
That looks delicious. I’ve tried something similar with sharp white cheddar and regular cheddar and it was really good. More cheese and I can achieve that!
more cheese never a bad idea
That does look good!
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