Dinner & chiken
31 January 2020 ( 44 views )

Low Carb Shepherd's Pie


  • 1 head cauliflower (about 2-3 pounds), roughly cut into florets (about 4 cups)
  • 1 1/3 pound ground beef
  • 1/2 medium onion chopped (roughly 1/2 cup)
  • 1 garlic clove, crushed or minced
  • 2 teaspoons divided
  • 1/4 teaspoon freshly ground pepper
  • 8 oz. white mushrooms, halved and sliced about 1/4-inch thick
  • 1 cup frozen cut green beans
  • 1 cup beef broth
  • 1/2 cup  (can be reduced to 1/4 cup to make it keto-friendly)
  • 2 Tablespoons  or Coconut Aminos
  • 1/4 cup Greek yogurt or sour cream
  • 1 large egg
  • 1 cup shredded Cabot Cheddar Cheese (recommended: Extra Sharp or Seriously Sharp), divided


  • Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray.
  • Place a steamer basket in a large pot over simmering water. Add the cauliflower florets and stem for 12-15 minutes, until very tender.
  • While the cauliflower is cooking, heat a skillet over medium heat.
  • Add the ground beef, onion, garlic, 1 teaspoon salt and 1/4 teaspoon pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease.
  • Add the mushrooms and green beans, and saute for about 5 minutes until the mushrooms are tender.
  • Stir in the beef broth tomato paste, and Worcestershire sauce. Bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
  • While the meat mixture is simmering, remove the cauliflower from the pot and allow some of the excess moisture to evaporate.
  • Transfer cauliflower to a food processor or blender. Add Greek yogurt, egg, ½ cup shredded cheddar cheese, and 1 teaspoon salt to the potatoes. Blend or puree until smooth, stopping to scrape down the sides if needed.
  • Add the meat mixture to the prepared casserole dish, then top with the mashed cauliflower and remaining cheese.
  • Bake for 30-35 minutes, or until heated through, and cheese is slightly browned.

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