Take the traditional shepherd's pie and give it a makeover with this delicious low-carb cauliflower shepherd's pie. It's easy to make, feeds a large family, and takes less than an hour to make. This is one dinner recipe you don't want to miss out on!
Place the oven rack in middle and preheat to 400°F or 200°C.
Place the cauliflower florets into a pot of salted water, and boil over medium-high heat until fork tender.
While the cauliflower is cooking, place the chopped onion and minced garlic in a skillet with one tablespoon of olive oil over medium-high heat on the stove.
Add the meat to the skillet, and saute until the meat is fully browned and the onion is softened.
Drain away any excess fat. Mix in the Italian seasoning and salt and pepper to taste.
Stir in the tomato paste, Worcestershire sauce and beef stock to the meat mixture, and simmer for another 2-3 minutes. Toss in the green beans.
Place the meat mixture into the bottom layer of your casserole dish.
Strain the cauliflower florets of the excess water, and place them into a blender or food processor. Use whatever method is the easiest for you!
Add the butter and cream cheese as well as salt and pepper to the cauliflower, and blend on high until smooth and creamy. Taste and adjust as necessary!
Top the meat mixture in the baking dish with the cauliflower.
Sprinkle 1 cup of cheddar cheese onto the top of the mashed cauliflower in the baking dish.
Bake for approximately 40 minutes.
Optional, broil for 5 minutes. (Note 1)
Recipe Notes
Use aluminum traysIf you're making a bigger batch of shepherd's pie, use big and small aluminum trays for storing it in. The small aluminum trays are ideal for microwaving at work and for individual lunch/dinner portions, and the large trays are perfect for a quick midweek meal.Make a thicker gravyIf you find that the beef filling is too watery, you can instantly thicken it by mixing a teaspoon of water with a teaspoon of cornflour or arrowroot powder and stir that into the gravy.