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Low Carb Shepherd’s Pie
Ingredients:
- 1.5 lbs Ground Beef
- 1 Onion, diced
- 3 cloves Garlic, minced
- 3 Tbsp Butter + 3 Tbsp Butter
- 1 cup Carrots and Celery, diced
- 1 cup Beef or Vegetable Stock
- 1 tsp Worcestershire Sauce
- 1 head Cauliflower
- 1 1/2 tsp LC Thick’n Potatoes
- 1/2 cup Shredded Cheddar Cheese
- 2 tsp Tomato Paste
- 1 – 2 tsp LC Thick’n Saucy
- 1/2 tsp each: Parsley, Thyme, Rosemary
- Salt and Pepper, to taste
Instructions:
- Preheat oven to 400 degrees
- Steam or boil the cauliflower
- Meanwhile, add the butter to a cast iron skillet over medium heat
- Once butter is melted, add in onions and garlic and cook about 3 minutes
- Add in carrots and celery and cook for 5-10 minutes, until tender
- Add the ground beef and cook until no pink remains
- Season with salt and pepper as desired
- Add in tomato paste and 1 tsp Thick’n Saucy; stir the mixture well
- Add Worcestershire sauce and beef stock and bring the mixture to a boil
- Reduce heat to low and simmer for 10 minutes
- If needed, add another 1/2 tsp Thick’n Saucy.
- Prepare LC Thick’n Potatoes by mashing the steamed cauliflower and adding 1 1/2 tsp of Thick’n Potatoes
- Add remaining 3 Tbsp butter to the “potatoes’ and allow it to melt, mixing it in
- Season “potatoes” with salt and pepper
- Spoon the “potatoes” over the meat mixture, sprinkle cheese and put in the oven for 20-25 minutes
- Optional: put under the broiler for a few minutes to make the top crispier
- Enjoy!