Low Carb Cauliflower Shepherd’s Pie

Yield: 6 servings   

Net Carbs: 6g per serving
Fat: 34g per serving
Protein: 24g per serving

Ingredients

Ground Beef & Vegetable Mixture

• 2 Tbsp olive oil
• ½ cup diced onion
• 2 tsp minced roasted garlic
• ½ cup sliced white mushrooms
• 1 lb grass-fed ground beef
• ½ cup diced or crushed tomatoes
• ¼ cup sliced black or kalamata olives
• 2 Tbsp fresh basil (chopped) or 1 tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper

Cauliflower Topping

• 4 cups of raw cauliflower florets
• 2 Tbsp salted butter
• ½ cup heavy cream
• ½ cup shredded cheese
• ½ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Garnish: smoked paprika (optional)

Directions

Start by heating your oven to 350 degrees Fahrenheit.

For the Ground Beef & Vegetable Mixture

1. Heat olive oil in a large heavy skillet. Add onion, garlic, and mushrooms and sauté over medium heat until soft.
2. Add ground beef to skillet and stir frequently until browned.
3. Add tomatoes, olives, and seasonings and stir into the ground beef mixture.
4. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally.

For the Cauliflower Topping

1. Steam cauliflower florets for 10 minutes or until soft.
2. Using a large spoon, transfer the (still hot) cauliflower florets into a food processor.
3. Add the butter, cream, shredded cheese, and seasonings and process until smooth.

Assembly

1. Transfer the Ground Beef & Vegetable Mixture from the skillet to a large casserole or baking dish.
2. Using a spatula, spread the creamed cauliflower evenly over the Ground Beef & Vegetable Mixture.
3. Bake for 25 to 30 minutes or until topping starts to lightly brown.
4. Garnish as desired.