Low Carb Shepherds Pie - 6g Carbs, 1.5g Fiber
From: Low Carb Magazine October 2017
> Shepherd's Pie Filling
Extra Virgin Olive Oil, for sauteing
1 small red onion, diced
500g minced grass-fed beef
2 cloves garlic
1 cup chopped tomatoes
1 cup beef stock
1 medium carrots, grated
> Cauliflower Mash Topping
1 small OR ½ large cauliflower, cut into pieces
50g butter
½ cup double cream
Salt and pepper, to taste
50g grated cheese, of choice
> For the Shepherd's Pie Filling
1. In a large saucepan, heat olive oil and fry red onion and garlic until cooked, but not browned.
2. Add the minced beef and stir until cooked.
3. Add the beef stock, chopped tomatoes and grated carrots. Mix well.
4. Lower the heat and simmer uncovered for 10 minutes and let the sauce thicken. Meanwhile, prepare the cauliflower topping.
> For the Cauliflower Topping
5. Boil the cauliflower for about 8 to 10 minutes or until soft.
6. Drain well and set aside to allow all the steam to escape to avoid having too much water which will make a sloppy mash. Put cauliflower in a blender and add the butter, salt, pepper and cream and puree until smooth.
> Putting it all together
7. Place the mince mixture in the bottom of a casserole dish.
8. Add the cauliflower mash mixture and sprinkle a generous amount of cheese on top.Bake at 180C for 20 minutes.
9 . Serve while hot.
Chef's tips: While you are frying the onions, add in one or two stalks of celery chopped into small pieces. It adds a certain richness to the flavour.
Servings: 6
Nutrition per Serving: 362.2 Calories, 29.1g Fats, 6g Carbs,1.5g Fiber, 20.8g Protein
Posted by: chefgloria1030@yahoo.com
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