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1. Fill a large saucepan with cold water. Add the potatoes and bring to a
boil over high heat. Once the water comes to a boil, add the cauliflower
florets and reduce to maintain a strong simmer. Cook until the
vegetables are very tender and meet no resistance when pierced with
the tip of a knife, about 18 to 20 minutes.
2. Put the half-and-half and butter in a small saucepan over low heat until
warmed through and butter is melted. Drain the potatoes and
cauliflower in a colander and return to the large saucepan. With a
potato masher, mash the vegetables to break them up, then add the
warmed butter mixture, salt and pepper and continue to mash until the
mixture is smooth. Set aside.
3. While the potatoes and cauliflower are cooking, prepare the filling.
Put the oil and butter in a large sauté pan over medium-high heat.
Once the butter has melted, add the carrots, garlic, onion and ½
teaspoon of the salt. Sauté the vegetables for about 5 to 6 minutes
until softened but no color has developed. Add the thyme, lamb,
remaining salt and the pepper and cook until the lamb is browned and
cooked through. Stir in the tomato paste and cook for 1 minute. Add
the wine and cook until it has reduced by half, 2 to 3 minutes. Stir in
the broth and soy sauce. Bring to a boil and reduce to a simmer; cook
until sauce has reduced and thickened, about 12 to 15 minutes. Stir in
the peas and remove from the heat. Adjust seasoning to taste.
4. Transfer the filling to a 13x9-inch baking pan and spread evenly to
cover the bottom. Top with the mashed potato-cauliflower, spreading it
evenly with a spatula to create a smooth surface that completely
covers the filling.
5. Adjust the rack to position 2 and put the pan in the oven. Select Dual
Cook, first set to Bake at 350˚F for 15 minutes, then to Broil at 500˚F for
10 minutes. Press Speed Convection, then Start, to begin baking.
6. Bake until it is heated throughout and the top is browned and has
formed a crust. Garnish with parsley. Let cool 5 to 10 minutes before
serving.
Nutritional information per serving:
Calories 359 (59% from fat) • carb. 17g • pro. 18g • fat 24g • sat. fat 11g
• chol. 70mg • sod. 555mg • calc. 65mg • fiber 4g
Black Bean and Sweet Potato Enchiladas
with Red Chile Sauce
A simple-to-prepare, meatless meal. The red chile sauce has some kick,
so reduce the amount of chili powder if you prefer a milder version. The
sauce can be prepared in advance and kept in an airtight jar in the
refrigerator for a few days.
Makes 6 servings
Red chile sauce:
1
tablespoon vegetable oil
1
medium onion, chopped
2
garlic cloves, chopped
¾
teaspoon kosher salt, divided
¼
cup chili powder (preferably ancho chili powder, if available)
¼
teaspoon dried oregano
1
can (14.5 ounces) diced tomatoes, drained
1
tablespoon tomato paste
¾
cup vegetable broth, divided
1
2 teaspoons honey or light brown sugar
to
1
medium sweet potato or yam (about 10 ounces),
peeled and diced
2
teaspoons olive oil
pinch kosher salt
pinch freshly ground black pepper
1
can (14.5 to 15 ounces) black beans, drained and rinsed
2
teaspoons fresh lime juice
¼
teaspoon kosher salt
pinch freshly ground black pepper
2
cups shredded cheese (Monterey Jack is an excellent
choice), divided
2
scallions, thinly sliced, divided
12
6-inch corn tortillas
cooking spray
24
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