Low Carb Shepherd's Pie
Low carb shepherd's pie for Low Carb (under 20g per serving) and Gluten Free diet.
Serves: 4
Prep: 10 mins
Cook: 40 mins
Nutrition per serving:
431 Calories
32g Fats
13g Carbs
26g Protein
What you need:
1 large cauliflower (2 lb. / 900g)
2 garlic cloves
2 tbsp. butter
1.1 lb. ground lamb
1 cup (150g) mixed frozen vegetables
3 tbsp. tomato puree
splash Worcestershire sauce
1 ½ cup (350ml) beef stock
1 tbsp. smoked paprika
½ tbs. thyme
1 tsp. cinnamon
What you need to do:
Heat oven to 400F (200C).
Prepare the cauliflower puree by steaming or boiling the cauliflower along with the garlic. Once soft puree both garlic and cauliflower with a hand blender and mix in the butter. Season to taste with salt and pepper.
In the meantime, heat a large, dry non-stick pan and fry the lamb for about 5 min. until browned, then get rid of excess fat. Add in the frozen vegetables, tomato puree, Worcestershire sauce and fry for another 5 min.
Pour in the beef stock and add in the seasoning, bring to a simmer and cook for about 10 min.
Place the mixture to 4 mini baking tins or 1 medium baking tin. Top with the cauliflower puree and bake in the oven for 20 min.
Remember, nothing is as daunting as it looks if you are well-prepared. ✌🏾
