Cauliflower Shepherd's Pie
10.6g
Net Carbs
32.0g
Protein
27.4g
Fat
5.0g
Fiber
433
Calories
Cooking tip: Be sure to drain the cauliflower well so that when you mash it doesn't feel runny.
Ingredients:
- 1 carrot (7-1/2") Carrots
- 1 head large (6-7" diameter) Cauliflower
- 1 1/2 pounds Ground Beef (90% Lean / 10% Fat)
- 2 tablespoons Tomato Paste
- 2/3 tablespoon Parsley
- 1 cup shredded Cheddar Cheese
- 1 tablespoon Olive Oil
- 2 cloves Garlic
- 2 tablespoons Unsalted Butter Stick
- 3 stalk large (11"-12" long) Celery
- 3 teaspoons Thyme
- 1/2 tablespoon Argo Cornstarch
- 6 teaspoons The Original Worcestershire Sauce
- 1/4 cup Cream Cheese
- 1 large Onion
- 1/2 cup Beef Broth, Bouillon or Consomme
Directions:
Please note that this recipe is suitable for Phase 2 if the carrot is not added. Otherwise, it is considered a Phase 3 recipe.
- Preheat the oven to 375°F.
- MAKE THE TOPPING: In a large pot steam cauliflower for 15 minutes or until tender. Drain and return to warm pot. Add butter & cream cheese. Puree with immersion blender until smooth. You can use a potato masher but it will be lumpy. Taste and season with salt and pepper. Stir in 1/2 cup shredded cheese and set aside (reserve remaining 1/2 cup for later).
- MAKE THE FILLING: Heat oil in a large skillet over medium heat. Add the onion, garlic, carrot and celery and saute for 5 minutes stirring occasionally. Add the ground meat and cook for 5 minutes. Sprinkle cornstarch over the meat mixture, stir and cook for a minute. Add the next 5 ingredients (tomato paste through parsley; note that you will need 2 tbsp of the Worcestershire sauce) and stir to combine. Bring to a boil, reduce heat to low, cover and simmer for about 10 minutes stirring occasionally.
- ASSEMBLE: Place meat mixture in the bottom of an 11 X 7 inch baking dish. Spoon and gently spread cauliflower mixture evenly over the top with rubber spatula. The meat mixture should be completely covered. Finish by gently swirling the cauliflower with the spatula so you have some nice peaks.
- COOK: Place the baking dish on a rimmed baking sheet and bake for 20 minutes. Top with remaining cheddar cheese and bake an additional 5-10 minutes or until the cheese melts and the top is lightly browned.
