Shepherd's Pie with Cauliflower Topping

Name: Shepherd's Pie with Cauliflower Topping
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 1 servings
Cuisine: European
Ingredients: 6 ounce ground beef; 0.25 yellow onion (finely diced); 1 clove garlic (minced); 0.25 cup carrot (finely diced); 0.25 cup celery (finely diced); 1 tablespoon tomato paste (no sugar added); 0.75 cup beef broth; 0.25 teaspoon dried thyme; 0.25 teaspoon dried rosemary; 1 pound cauliflower (cut into florets); 2 tablespoon olive oil; 0.75 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 tablespoon fresh parsley (chopped)

A comforting, savory beef and vegetable base topped with a creamy cauliflower mash, offering a classic flavor profile that's perfect for a cool evening, all while adhering to a low-carb and paleo lifestyle.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 1
Cuisine: European
Difficulty: Medium
Cost: $8.58/serving

Dietary

Keto
Gluten-Free
Paleo
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Whole30

Ingredients

6 ounce ground beef
0.25 yellow onion (finely diced)
1 clove garlic (minced)
0.25 cup carrot (finely diced)
0.25 cup celery (finely diced)
1 tablespoon tomato paste (no sugar added)
0.75 cup beef broth
0.25 teaspoon dried thyme
0.25 teaspoon dried rosemary
1 pound cauliflower (cut into florets)
2 tablespoon olive oil
0.75 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 375°F. Steam the cauliflower florets until very tender, about 10-15 minutes.
While cauliflower steams, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon.
Drain any excess fat from the beef. Add the diced yellow onion, minced garlic, diced carrot, and diced celery to the skillet. Cook for 5-7 minutes, until vegetables soften.
Stir in the tomato paste, beef broth, dried thyme, dried rosemary, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
Mash the steamed cauliflower with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until smooth and creamy. A food processor can also be used for a smoother texture.
Transfer the beef mixture to an individual oven-safe dish. Spread the mashed cauliflower evenly over the top.
Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly.
Let rest for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Ensure your beef broth and tomato paste contain no added sugars to keep it paleo and keto compliant. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 595
Protein: 42.5 g
Carbohydrates: 25 g
Fat: 36.5 g
Fiber: 9.2 g
Sodium: 1350 mg
Saturated Fat: 11.5 g
Sugar: 7 g
Cholesterol: 130 mg