Low Carb Shepherd’s Pie

http://www.pinterest.com/pin/541557923913625039/ Recipe from George Stella’s “Still Livin’ Low Carb” Cookbook

Low Carb Shepherd’s Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cooking oil spray

  • 1

    medium head cauliflower

  • 1

    pound ground beef

  • Salt and pepper

  • 3

    ounces cream cheese, softened

  • 1

    large egg

  • 1

    ⁄4 cup grated Parmesan cheese

  • 1

    ⁄8 teaspoon chicken base or ½ teaspoon salt

  • 1

    ⁄8 teaspoon garlic powder

  • 1

    ⁄8 teaspoon black pepper

Directions

1. Preheat the oven to 375°F. Bring a pot of water to a boil over high heat, and then spray an 8x8-inch casserole dish with cooking oil. 2. Clean and cut cauliflower into small pieces and place in the pot to boil for about 6 minutes until soft. 3. While the cauliflower cooks, place the ground beef in a sauté pan over medium-high heat, add a dash of salt and pepper, and sauté until browned. Remove from heat, drain, and spread over the bottom of the casserole dish. 4. Once the cauliflower is cooked, drain well immediately and pat dry between layers of paper towels. Place the hot, dried cauliflower into a food processor along with the cream cheese, egg, Parmesan cheese, chicken base, garlic, and pepper, and blend until smooth. 5. Spoon the mashed cauliflower over top of the ground beef in the casserole dish, spreading to cover evenly. Bake for about 20 minutes, until the top starts to brown. Remove and let sit a few minutes before serving hot. HELPFUL HINTS Any ground meat can be used in this recipe. Ground lamb is actually traditional… not that cauliflower mashed potatoes are very traditional! Calories:240|Fat: 11.5g |Protein: 28g |Fiber: 2g |Net Carbs:2.5g


Nutrition

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