Keto Shepherd’s Pie

Ingredients for the cauliflower mash topping:
2 bulbs roasted garlic
4 heads cauliflower trimmed and cut into florets (about 6 cups or pre riced, FRESH!)
2 tablespoons butter or olive oil
1 cup sour cream
2 tablespoons lemon juice
1-1½ teaspoon salt to taste
½ teaspoon ground black pepper

Ingredients for the filling:
2 tablespoons butter or olive oil
1 yellow onion chopped
4 cloves garlic minced
2 pounds ground beef
1½ teaspoons rubbed dried sage
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground coriander
1 6-ounce can tomato paste
1 cup beef broth store-bought or homemade
16 ounces frozen crinkle-cut carrots
16 ounces frozen green peas reserve ¼ cup for the top (or sub for your choice of low carb veggies, I like a broccoli, cauliflower, and riced carrots blend!)

Preheat oven to 300°F

Steam cauliflower and roast garlic, add to food processor alongside remaining cauli mash ingredients, blend until smooth, set aside

Melt in a frying pan over med-high heat. Add onion and cook until translucent, add garlic and cook for 2-3 mins, until fragrant.

Add the ground beef and spices, cook until all of moisture has evaporated and some pieces are starting to develop a deeper brown. Add tomato paste, broth, carrots, and peas, reserving ¼ cup of the peas for the topping. Stir to combine, then set aside.

Transfer meat mixture to a 9 by 13-inch (or similar-sized) baking dish. Spread the cauliflower mash over the meat mixture. Sprinkle the top with the leftover peas.
Cover with a sheet of aluminum foil and bake for 30 minutes, or until the edges start to look bubbly.

Remove the foil and return to the oven. Increase the oven temperature to 425°F and bake for an additional 10 to 12 minutes, until the cauliflower topping just starts to brown.

Let the pie rest for at least 15 minutes before serving.

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