Lower-carb Cottage Pie

 

Because some of in our circle have limits to how many grams of carbohydrates they should eat per day, it sometimes feels like we have to sacrifice comfort foods.

We don't. Not always.

For example, the old standard, cottage pie (also often called "shepherd's pie", but sticklers will remind us that that dish would logically have lamb or mutton in it) would seem to blow the carb limit after the second bite of potato topping.

It is possible, though, to use a potato substitute that doesn't leave you feeling cheated. Yes, you can make it with steamed, mashed cauliflower, or – my personal choice for baking – mashed heart of palm.

To be honest, I would NEVER recommend eating the hearts of palm stuff just as the package directs. Straight out of the package, with just butter and salt, it tastes like infinite sadness. But I seldom eat things straight from the package, anyway, and this is no exception.  When I eat low-carb "noodles" or "rice", they usually get mushrooms and garlic, and occasionally a low-sodium bouillon for a kick of flavor.

So, when I assembled the cottage pie, I had to take that into consideration.

The mash gets melted butter, finely grated white cheddar, and sour cream. And for added protein and cohesion, it gets eggs. It ends up a bit like a duchess potato topping, this way.

And for the meaty filling beneath… keeping it simple, and lightly creamy. As it bakes, the cream base thickens to build a modest hint of gravy with none of the added starch from flour.

And if you have leftovers, they're still tasty and not gummy the next day...

Enjoy.

Lower-Carb Cottage Pie

Ingredients:

for the meat filling:
about 2 tablespoons high-temp cooking oil or fat, divided
6 to 8 oz fresh mushrooms, minced
1/4 cup minced sweet onion
1 teaspoon low-sodium beef bouillon powder (I use Herb-Ox)
about 1 teaspoon water
1 large carrot, diced (about 1 cup)
1 lb lean ground beef
1/3 cup heavy cream or whipping cream
1/3 cup frozen peas (optional, but awesome if you can have them)


for the mash topping:
about 2 cups of mashed hearts of palm (2 packages, 9 ounce each will work) or other potato substitute
2 tablespoons butter, melted
1/4 cup sharp cheddar cheese, finely grated*
1/4 cup sour cream
2 medium eggs


salt and pepper to taste

Directions:
Position rack in center of oven. Preheat oven to 350º F.

Lightly grease 1 1/2 or 2-quart baking dish.

In large frying pan or wok, stir-fry mushrooms and onions in 1 tablespoon oil, at high temperature until almost crisp.  Stir in bouillon powder and water, dissolving the powder over heat. Set aside in baking dish. Do not rinse out the pan.

In the same frying pan, add a little more oil, and, at medium-high temp, stir-fry diced carrots until they begin to lightly brown.  Add ground beef, stirring until fully crumbled and browned. Stir mushroom/onion mix in, then add whipping cream. Stir until completely mixed.

Pour into baking dish.

Sprinkle peas over top.

In a separate bowl, combine mashed hearts of palm, melted butter, cheese, sour cream, and eggs. Mix well. Spread over the meat and peas in the baking dish.

Top with salt & fresh-ground pepper, and bake for 40 minutes at 350º F.

Allow to cool 5 to 10 minutes before serving.

*I used powdered cheddar in the pictured batch, but could just as happily have grated some smoked Gruyere or a nice Swiss cheese in. If you prefer a different flavor profile, choose your own favorite.

Lemon Poppy Seed Pound Cake

 

The Bat used to make this iteration of Charlotte Erickson's The Freezer Cookbook's pound cake fairly regularly for birthdays and Easter, and then, for about a decade, it fell by the wayside.

Now, however, it's making a comeback, with minor variations again. Because birthdays and Easter are cramming themselves into the same week, again. 

And, because it's simply a nice, refreshing springtime treat.




Lemon Poppy Seed Pound Cake

Ingredients:

Cake:
1/4 cup neutral oil and 1 3/4 cups butter (3 1/2 sticks), or 1 lb. high-quality margarine
1 lb. instant (superfine or caster) sugar*
6 eggs, unbeaten
1 Tablespoon fresh lemon juice
finely grated zest of 1 fresh lemon (about 1 Tablespoon)
1 box (3.4 oz) vanilla or lemon instant pudding mix (I prefer vanilla)
3 cups sifted all-purpose flour**
1/4 cup poppy seeds

Lemon glaze:
2 cups confectioner's sugar
4 Tablespoons fresh lemon juice
1 tablespoon fresh, finely grated lemon zest

Directions:

for the cake:
Make sure oven rack is below center, with plenty of head room.
Preheat the oven to 300º F.

Lightly grease a 10-inch tube pan or two loaf pans.

In a stand mixer bowl, cream the butter until it's light and fluffy. Gradually add in sugar until fully combined.

Begin adding eggs, one at a time, beating on medium speed for 1 minute before adding the next egg.

Mix in lemon juice and grated lemon zest.

In a separate bowl, whisk together flour, pudding mix, and poppy seeds. Add into mixer bowl, and, at low speed, mix until just combined.

Pour batter into pans and bake at 300º F : tube pan for 80 minutes, loaves for about 70 - 75 minutes, or until a toothpick inserted into the center comes out clean.



Allow to cool at least 5 minutes** in pan before removing to glaze.

for the glaze:
While cake is cooling, make glaze by combining powdered sugar, lemon juice, and zest in a small mixing bowl. Stir until smooth. Brush or pour over cake. Allow to set up an hour or two or overnight to form a thin crust, or serve fresh and gooey.




*If you don't have superfine sugar on hand, you can make your own in a food processor.

**You can substitute gluten-free 1:1 all purpose flour, or even a combination of 2 1/2 cups regular flour and 1/2 cup almond flour, for a guaranteed-tender and moist cake. If you do this, though, (a) use a parchment liner in the pan, and (b) let the cake completely cool before removing from the pan.