Low-Carb Shepherd's Pie | Ann Shippy MD
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Low-Carb Shepherd’s Pie

low carb shepherds pie

Comfort food, Paleo style! No mashed potatoes here– it’s cauliflower instead, providing cruciferous vegetable benefits along with the creamy texture you love. Frozen peas here are optional, as they are classified as legumes and not technically Paleo.

INGREDIENTS:

  • 1 cup pearl onions, frozen
  • 3 organic carrots, peeled and diced
  • ½ cup frozen peas (optional)
  • 1 garlic clove, minced
  • 1 lb grass fed ground beef or bison
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 head cauliflower, washed and cut into florets
  • 4 cups chicken broth + 2 tbsp separated
  • 3 tsp salt, separated
  • 1 tsp pepper
  • Fresh parsley, chopped

INSTRUCTIONS:

In a large saucepan, add a dash of olive oil then add onion and carrots. Sauté vegetables for about 5 minutes then add garlic and peas. Stir in ground beef or bison until browned. Stir in tomato paste and two tablespoons chicken broth. Cook until all the liquid is evaporated. Add 1 tsp salt, and Italian seasoning. Add filling to 2 oven-safe baking dishes. Next boil chicken broth and add cauliflower (adding water if needed to cover completely). Boil until soft. Using a slotted spoon remove cauliflower and add to a food processor, reserving some of the broth. Add salt and pepper to the cauliflower. Pulse until smooth adding a little broth at a time to create a mashed potato like consistency. Add this to the top of each filling. Bake at 350F for 20 minutes. Remove from heat and garnish with green parsley. Serve hot.

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