Let me start by saying this isn’t the prettiest recipe I’ve ever made, but man, it was tasty!! I’ve never had shepherd’s pie before. I didn’t even know what it was until my friend (hi Katherine!) offered to make it for me after Nolan was born. It kind of sounded magical. Like, everything I love but all mixed together in one dish.
So, I’ve probably sat down to write this post at least 10 times, written a few words here, then was interrupted. It should be titled “The Post That Took Five days To Write.” But now, NOW I am making progress. I hope you love this recipe as much as I did. It’s was a welcomed change of pace for us, and let me tell you.
We ate it up like no one was watching. You know that moment where you eat your meal and then think to yourself, “I could either have another serving now (immediate satisfaction), or save it for lunch tomorrow and relive all the glory.” Well, we chose immediate satisfaction.
This is like delicious mash, and meat, and flavor, and fun. For the most part I’m one of those people that likes my food separate, you know? Those paper plates with the dividers are kind of heaven for me because nothing touches each other. There is something incredible though when you have a dish with distinctive components yet make the perfect blend when put together. Nixing the crust and subbing cauli mash for mashed potatoes lowers the carbs without foregoing the flavor.
Plus, I love dinners that are one dish. Though you could totally make a green side dish like this one. It’s perfect and I can’t wait to put this on the regular rotation of meals. So here’s what you do:
The BEST Shepherd’s Pie out there, my friends!! The meat is so flavorful and the top layer is a cauliflower mash to keep it low carb and delicious!!
- 1 cauliflower, cut in florets
- 3 tablespoon ghee (butter or coconut oil works)
- 1/4 teaspoon sea salt
- 1 – 2 cloves garlic
- pepper to taste
- 2 tablespoons ghee
- 1 sweet onion, sliced and coarsely chopped
- 2 cloves garlic, minced
- 2 large carrots, coarsely chopped
- 1 lb. grass-fed ground beef
- 1/2 teaspoon sea salt
- 1 tablespoon ketchup
- 1 tablespoon soy sauce (tamari for gluten free)
- 1 tablespoon BBQ sauce
- 2 tablespoons chives, chopped
- Preheat oven to 350F.
- Cut the cauliflower into florets and boil them for 8-10 minutes.
- While the cauliflower is boiling, sauté the onion and garlic in the ghee over medium heat.
- When the onions start to soften, add the carrots.
- Continue to sauté until the onions are browned and translucent.
- Add the meat and chop using your spatula until no longer pink.
- Add the ketchup, soy sauce, and BBQ sauce.
- Once the sauce incorporates into the dish and reduces a bit, remove from heat.
- When the cauliflower is done boiling, drain it and place it in the food processor with ghee, salt, garlic cloves, and pepper (to taste).
- In a casserole or pie dish, spread the meat evenly throughout the bottom.
- Add the cauli mash on top the meat and sprinkle with chopped chives.
- Place it in the oven for 20 minutes.
- Then, broil on high for 2 minutes.
- Per serving: Calories 392; Fat 23.1g (Sat 12.6g); Protein 35.6g; Carb 9.6g (net carbs 8g); Fiber 1.6g; Sodium 763mg
- Serving Size: 4