Shepherd’s Pie Without the Carbs
I usually double the vegetables and put it in a 9x13 pan. The leftovers are really good because the flavors have settled in. You can add other vegetables like parsnips or what have you and leave out the mushrooms. You could also substitute the cauliflower for real potatoes if you are so inclined.
Info
Time
Difficulty
Servings
Ingredients
1.5 lbs.ground beef (lamb if you insist)
1 onion chopped
1/2 lbs. cremini mushrooms peeled and coarsely chopped (you can omit)
3 carrots medium, peeled and diced
3 stalks celery diced
3 cloves garlic at a minimum, I usually double this
1/2 cup broth beef or chicken (you can omit this)
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
2 tsp. rosemary fresh (1 tsp. dried)
1 Tbsp. Worcestershire or coconut aminos
2 heads cauliflower steamed until very soft
2 Tbsp. olive oil
coconut oil (or fat of choice)
Preheat the oven to 350
- Cut your cauliflower into smaller pieces and steam until very soft. Drain well to remove as much water as possible.
- In a food processor, puree the cauliflower with 2 T of olive oil. Puree until the cauliflower mash is consistently smooth throughout. Set aside.
- Melt coconut oil (or other fat) in 2 large pans over medium heat (can also do one pan at a time)
- Add onion, mushrooms, carrots, celery and garlic to one pan. Saute until soft, approximately 10 minutes.
- Add ground meat to the other pan. Saute until cooked through, approximately 15 minutes.
- Season ground meat with Worcestershire sauce or coconut aminos, salt, pepper, thyme, oregano and rosemary.
- Combine meat with vegetables in medium Pyrex (11 x 7.5).
- Pour the broth evenly over the meat and vegetable mixture (I accidentally leave this out pretty often and it is good either way)
- Spread your mashed cauliflower over the meat and vegetable base.
- Bake uncovered for 30 minutes.
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