Cottage Pie With Kale And Cauliflower Recipes

COTTAGE PIE WITH KALE & CAULIFLOWER MASH

Steps:

• 1. Chop the cauliflower, then place in a pan of boiling water. Simmer over a medium heat for 15 minutes (until softened).
• 2. Meanwhile, place the mince and all the other veggies in a frying pan. Cook over a medium heat until the mince has cooked and the veggies have softened.
• 3. Drain the cauliflower, then add to a food processor with the kale, almond milk and nutmeg.
• 4. Place the mince mixture in a baking dish and top with the kale and cauliflower mash.
• 5. Grill for 10 minutes.
• 6. Garnish with fresh coriander.

COTTAGE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
• Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
• Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

KALE OR CHARD PIE

Steps:

• Heat the oven to 375°F. Melt the butter in a large skillet, preferably nonstick, over medium heat. After a minute, add the kale and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, then taste and adjust the seasoning.
• Meanwhile, hard-boil 3 of the eggs; shell and coarsely chop them. Add to the cooked kale and let cool while you make the batter.
• Whisk together the yogurt, mayonnaise, and the remaining 3 eggs in a large bowl until smooth. Add the flour and baking powder and mix until completely incorporated. Lightly butter a 12 × 9-inch or comparable ceramic or glass baking dish. Spread half the batter over the bottom, then top with the kale filling; spread the remaining batter over the kale, using your fingers or a rubber spatula to make sure there are no gaps in the top layer.
• Bake for 45 minutes, until the crust is shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Serve warm or at room temperature.
• CABBAGE PIE
• An Eastern European classic: Replace the kale with 1 head Savoy or green cabbage, cored and thinly sliced, and the mixed herbs with 2/3 cup chopped fresh dill.
• MUSHROOM AND KASHA PIE
• Meaty in flavor and texture and can be made with almost any cooked grain, including wheat and rye berries: Substitute 3 cups chopped or sliced mushrooms for the kale, and add 1 cup cooked kasha to the mushroom mixture along with the herbs.