Low-Carb Shepherd’s Pie
Rikke SvartangenLow-Carb Shepherd’s Pie
Low-Carb Food Co
8
10 minutes
25 minutes
261
British
Dinner
A proper shepherd's pie without the potato. Minced beef is slowly cooked down with onion, carrot, celery and mushrooms, thickened with almond flour instead of a traditional roux, then topped with buttery mashed cauliflower and baked until the top catches and turns golden. The cauliflower mash is the part that surprises people. Drained properly and mashed with butter and cheese, it holds its shape under the grill and gives you the same forkable topping you are used to. This version serves eight and comes in at 10g carbs and 25g protein per portion, which makes it a genuinely practical Sunday batch cook. Leftovers reheat well and freeze for up to three months.
Ingredients
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1 ½ tbsp Olive Oil
2 cloves Garlic (minced)
1 large Onion (chopped)
1 large Carrot (chopped)
1 stalk Celery (finely chopped)
1 cup Mushrooms (finely chopped)
700g Minced Beef
30g Almond Flour
2 tbsp tomato puree
1 beef stock cube
1 tbsp Worcestershire Sauce
1 Bay Leaf
1 cup Beef Stock
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1kg Cauliflower (chopped)
1.5dl Milk
2 tbsp Butter (melted)
½ tsp Salt
¼ tsp Pepper
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3 tbsp Parmesan Cheese (finely grated)
2 tbsp Butter (melted)
Directions
Heat oil in a large pan and place over medium heat. Once hot, add the onions and garlic and cook for a minute.
Add the carrots and celery, and cook for 5 - 6 minutes until tender. Add the mushrooms and cook for a further minute.
Turn the heat up to high and add the beef and cook until no longer pink. Add the flour and mix in.
Add the tomato pasta, bouillon cube, Worcestershire sauce, bay leaf and the beef stock. Bring to a simmer before reducing to a medium heat. Cook for 30 - 40 minutes until you get a gravy like consistency.
Transfer the filling into a 9 x 13-inch baking dish and let it cool to room temperature.
Preheat the oven to 180°C .
Steam your cauliflower in a pot until soft and tender. Using a hand mixer, blend the cauliflower until smooth. Add in the butter, milk, salt and pepper.
Spread the cauliflower mixture on top of the pie and use a fork to decorate the top. Sprinkle with parmesan cheese and drizzle with butter.
Bake for 35 - 40 minutes, or until golden brown and bubbling on the sides. Remove from the oven and sit for 5 minutes, before sprinkling with fresh thyme and serve.
1 comment
This is delicious and so easy to make. I used single cream instead of milk for the mash. I highly recommend it. Thank you Low Carb for sharing.