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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!