This substantial, flavorful Shepherd's Pie Recipe is flawless to make since Fall is nearly upon us. I realize that you and your entire family with appreciate this formula. It's so tasty, even non-keto weight watchers will request seconds!
Conventional shepherd's pie is a goulash made with a layer of cooked meat and vegetables in an exquisite sauce. At that point, the meat is finished with pureed potatoes, and heated in the stove until the pureed potatoes are sautéed. This keto shepherd's pie is made with squashed cauliflower rather than the pureed potatoes. "Cauli crush" is an extraordinary low carb option to pureed potatoes — and is similarly as delightful.
This dish is right around a full supper in itself. Meat, veggies, and crushed "fauxtatoes" meet up to make a delightful supper. On the off chance that you are hoping to make something to go with it, I'd propose garlic broccoli or a straightforward side plate of mixed greens.
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Ingredients
Ground Beef mixture
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 lb ground beef
- 1 small zucchini diced
- 1 cup crushed tomatoes
- Salt and pepper
- 1 small cauliflower cut into florets
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/2 cup shredded cheese
- Salt and pepper
Instructions
Shepherd's Pie
- Heat the olive oil in a large saucepan. Add the onion and garlic and sauté on medium heat until soft and translucent.
- Add the ground beef and cook, stirring frequently, until it is browned and cooked through.
- Add the zucchini and tomatoes and stir to combine.
- Reduce the heat to a simmer. Simmer uncovered for 10 minutes.
- In a large pot, add cauliflower to boiling water. Boil the cauliflower until soft, about 8-10 minutes.
- Drain the cauliflower, allowing all steam to escape. Dry cauliflower will help make a creamier mash.
- Transfer the drained cauliflower to a food processor. Add the butter, cream, shredded cheese, salt, and pepper. Process until smooth.
- Place the ground beef mixture in the bottom of a large casserole dish. Top with the mashed cauliflower.
- Bake at 350F for 20-25 minutes and until the filling is bubbly and the topping is browned
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