Ingredients:
For the Meat Filling:
- 1 lb ground beef (or ground lamb for a more traditional taste)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cauliflower florets (for a mashed topping)
- 1 cup mushrooms, diced (optional)
- 1/2 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce (optional for flavor)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1/2 cup frozen peas (optional, for a little color and texture)
For the Mashed Cauliflower Topping:
- 1 medium head of cauliflower, chopped
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/4 cup shredded cheese (cheddar or parmesan, optional)
- Salt and pepper, to taste
Instructions:
- Prepare the Mashed Cauliflower Topping:
- Steam or boil the cauliflower florets until very tender (about 10-12 minutes).
- Drain well and mash or blend with butter, heavy cream, cheese (if using), salt, and pepper until smooth and creamy. Set aside.
- Make the Meat Filling:
- In a large skillet, heat a bit of oil over medium heat and add the diced onion and garlic. Cook until softened, about 3-4 minutes.
- Add the ground meat and cook until browned, breaking it apart as it cooks.
- If using, add the mushrooms and cook for another 3-4 minutes until softened.
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and beef broth. Let the mixture simmer for 5-7 minutes, until it thickens.
- Add salt, pepper, and frozen peas (if using). Stir everything together and remove from heat.
- Assemble the Shepherd’s Pie:
- Preheat your oven to 400°F (200°C).
- In a baking dish, spread the meat filling evenly.
- Top with the mashed cauliflower, spreading it out to cover the meat completely.
- Optionally, sprinkle some shredded cheese on top for a golden finish.
- Bake:
- Bake for 20-25 minutes, or until the top is golden brown and slightly crispy.
- Let it cool for a few minutes before serving.
Enjoy:
This keto shepherd’s pie is comforting, savory, and a great way to enjoy a low-carb version of a classic dish!
