Cauliflower Shepards Pie

Cauliflower Shepards Pie

Published on May 20, 2014 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Low carbing? try this twist on Shepards Pie – delish!

Preheat your oven to 375.

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Ingredients

  • 1 head of caulflower
  • 2 T flour
  • salt to taste
  • 1 lb ground beef (extra lean)
  • 4 large carrots - diced
  • 4 stocks celery - diced
  • 3 med onions - diced
  • mushroom mix (we used 3 large fresh portabello, 1/2 oz dried porcini, 1/2 oz dried wild mushrooms)
  • 3T powdered wild mushroom (for thickening)
  • 4 cloves of garlic - minced
  • 1 T soya sauce
  • 1 T steak sauce
  • 1 T worcestershire sauce
  • 3 T favorite cheese (we used gouda)

Instructions

  1. to make whipped cauliflower:
  2. steam cauliflower until soft, drain
  3. place into food processor, add flour
  4. pulse gently until its 'chunky' rather than smooth (my preference)
  5. hydrate dried mushrooms if using, slice fresh mushrooms and saute together, simmer about 30 minutes - set aside
  6. saute carrots & celery - set aside
  7. saute onions, garlic, adding in the beef, soy, worcestershire, steak sauces - scramble fry until beef is cooked
  8. combine all ingredients (except cheese & whipped cauliflower) into sauce pan, simmer for 30 minutes cover off
  9. assemble in 9 X 12 baking dish, bottom is meat mixture, top with cauliflower
  10. pop into a preheated oven at 375 for 30 minutes
  11. top with cheese and cook until cheese is melted

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