Keto Shepherd's Pie with Cauliflower Mash
Quick, simple and hearty are the words that would define a good meal to me. In the winter, my Mum would always cook us pies, whether it be bacon and egg pie, fish pie, mince pie, just to name a few. My favourite was always shepherds pie with potato on top.
Now that I am embracing a low carb lifestyle I changed up my much loved Shepherds Pie recipe into this healthy alternative. I use cauliflower mash as a substitution for potato which will have even the biggest potato lovers fooled - my Dad included!
I personally serve these in individual ramekins for single serve portions an I wrap the leftover ones and heat them the next day but you could easily serve this in a smaller casserole dish or double the recipe for a family sized meal.
KETO SHEPHERD'S PIE WITH CAULIFLOWER MASH
INGREDIENTS
500grams beef mince
1 small onion - diced
1 tbsp coconut oil
1/4 cup home-made beef stock/broth - use as needed
1 tbsp capsicum puree or tomato paste.
1 cauliflower - chopped into florets
Pink himalayan salt + ground pepper, to season
50grams organic grass-fed salted butter
1/2 cup parmesan
1/4 cup micro-grated aged cheddar
LETS MAKE IT
Step one
Preheat oven to 180 degrees on fan-grill.
Step two
Boil the kettle and add to a medium sized pot over a high heat. Allow water to continue to boil and a pinch of pink himalayan salt to the water. Place cauliflower in water and cook until tender.
Step three
To make the mash, drain the cooked cauliflower. Add butter. Use a potato masher or a stick blender and mash/puree until a smooth consistency is achieved. Add parmesan. The cauliflower should still be warm and begin to melt the parmesan. Season with salt and pepper and combine.
Step four
Heat coconut oil in a pan over medium heat. Add onion and cook until it begins to soften. Add mince to the pan and cook until browned. Add stock as required to keep the mixture wet. Add capsicum puree and season with pink himalayan salt + ground pepper. Allow this to simmer for 5-10 minutes.
Step five
To assemble, I like to use either two single serve casserole dishes or two large ramekins. Divide the mince mixture between the four ramekins, spreading it along the bottom and pressing down to ensure it is compact. Top with cauliflower mash and smooth with a spoon. Sprinkle over 1 tbsp micro-grated aged cheddar per ramekin.
Step six
Place the ramekins in the oven to warm and allow the top to get golden. Serve warm but be careful as these will be hot to the touch.
Step seven
If you want to eat these later, wrap the ramekins individually in glad wrap to ensure freshness. When you want to eat them, pop them into a preheated oven at 180 degrees on fan grill and allow to cook for 15 minutes or until warm through and the top is golden and bubbly.
YOUR RECREATIONS
I LOVE seeing your recreations of my recipes!
See below for photos of others trying out my recipe. Don’t forget to tag me in your posts @arianaomipi or send them through to me so I can see them!
