Custom Culinary - Be true to the food
SEARCH RECIPES

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations

Collections

Keyword


+ ONE RECIPE IDEAS

BRAND CATEGORY

Mediterranean Shepherd's Pie

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 280
Calories from Fat 100
% Daily Value*
Total Fat 11g 18%
Saturated Fat 6g 31%
Trans Fat 0g  
Cholesterol 20mg 6%
Sodium 1080mg 45%
Potassium 660mg 0%
Total Carbohydrate 34g 11%
Dietary Fiber 6g 22%
Sugars 6g  
Protein 9g  
 
Vitamin A 8% Vitamin C 8%
Calcium 6% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 12 Servings
Serving Size: 8 oz

Ingredients

Amount Ingredients
4 Tbsp. Vegetable Oil
2 cups Carrots, Medium Diced
1 cup Onions, Medium Diced
1 cup Parsnips, Medium Diced
1 cup Eggplant, Peeled, Medium Diced
1 cup Dry Red Wine
1 1/2 quarts Custom Culinary® PanRoast® Beef Flavored Gravy
1 cup Custom Culinary® Gold Label Harissa
1 quart Lamb, Boneless Skinless, Braised, Fully Cooked, Hot
2 cups Chickpeas, Canned, Drained, Rinsed
36 oz. Roasted Garlic Mashed Cauliflower, Prepared

Recommended Products: 1762 PanRoast® Beef Flavored Gravy Mix, 9678 Gold Label Harissa

Directions

  1. In a large sauce pan over medium high heat vegetable oil.
  2. Add carrots, onions, parsnips and eggplant, sauté 3-4 minutes until carrots and parsnips are tender and onions are translucent. Stir frequently.
  3. Add red wine, bring to a boil, cook 3-5 minutes until the wine is reduced by half.
  4. Add prepared hot Beef Gravy.
  5. Add Harissa Sauce and blend thoroughly.
  6. Add hot braised lamb meat and chick peas. Reduce heat to medium and blend thoroughly. Cook 2-3 minutes to fully heat.
  7. In a 10-12 oz. individual crock bowl, place 8 oz. prepared hot pot pie mixture.
  8. Top bowl with 3 oz. prepared roasted garlic mashed cauliflower. Spread evenly to cover entire top.
  9. Bake in 375°F oven for 8-10 minutes to brown the top. Serve hot.

Chef's Tips

Add seasonal root vegetables – celery root, Kolrabi, Fennel bulb, colored carrots or edamame for unique options. Substitute Lamb with Beef, Chicken, Turkey or Pork.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



Comments (0)

Post a Comment

First Name

Last Name

Email

Organization

Comment

In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.