Keto Shepherd's Pie - Comfort food, reinvented...
How good is Shepherd's Pie? That tasty meat and vegetable mix, enveloped in a rich gravy and topped with a creamy layer of mash.
Oh, and don't forget the finishing touch of a thin crispy shell of cheese on top!
This Shepherd's Pie has all of the elements of that wonderful old family favourite, but with none of the carb laden additions of potatoes and flour.
Combining roasted pumpkin and cauliflower in your mash delivers a sweet and creamy mash
that is to die for.
This will become a new family favourite. I promise.
Make it. Share it. Tag me.
Enjoy!
Ingredients
serves 6
CARBS 8.7 g | PROTEIN 20 g | FAT 22.1 g | CAL 318
Filling:
500 grams of minced beef
1 medium onion, finely chopped
1 teaspoon of onion powder
2 teaspoons of garlic powder
1 cup of beef stock
1 cup sliced mushrooms
1.5 cups of chopped baby spinach leaves
1/4 cup sugar-free bbq sauce (I love this one)
1 tablespoon of coconut aminos
1 teaspoon of xanthan gum
Salt and pepper to taste
Topping:
500 gram of pumpkin - roasted
700 grams of cauliflower
60 grams of cream cheese
Salt to taste
1/2 cup grated cheddar to top
Method
Place your minced beef and onion in a large non-stick skillet and brown.
Add the onion and garlic powders and stir through.
Add the sliced mushrooms and cook until they start to soften.
Toss the spinach through until it wilts.
Add the bbq sauce and coconut aminos and combine well.
In a jug, combine the beef stock and xanthan gum and whisk until well combined.
Add to the filling mixture and cook over medium heat until it thickens.
Leave to simmer gently while you prepare the topping.
Pre-roast your pumpkin at 190 C until the pieces are soft and caramelised.
Chop the cauliflower into florets and place in a pot of boiling water.
Boil until the cauliflower is soft and cooked.
Drain really well and place in your blender jug along with the pumpkin and cream cheese.
Blitz until a smooth puree has formed.
Taste and season if required.
(Note: this makes twice as much as you need for the pie, so pop the other half in the fridge or freezer to have on another night. Or double your filling and have a second pie to pop in the freezer)
Pour the filling into your ovenproof dish.
Spoon the mash gently over the top and swirl some cheese through it.
Scatter the rest of the cheese over the top.
When you are ready to eat it, cook for 30 minutes at 180 C or until browned
on top and heated through.
Serve with a scatter of parsley on top.
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