Low Carb Shepherds Pie

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1/2 small diced onion
• 1/2 lb ground beef
• 10 button mushrooms, cleaned and diced
• 1 carrot, peeled and diced
• 1/2 cup frozen peas
• 2 tablespoons flour
• 1 1/4 cups beef broth
• 2 small russet potatoes, peeled and diced
• 2 cups cauliflower, rinsed and cut into florets
• 1 tablespoon light cream cheese
• 1 tablespoon light butter
• salt and pepper
• 1/4 cup low-fat cheddar cheese, shredded (optional)

Recipe

• 1 preheat oven to 400°f.
• 2 place the potatoes and cauliflower in a pot of water and bring to a boil.
• 3 boil the cauliflower and potatoes till fork tender, drain.
• 4 put the drained potato and cauliflower back into the cooking pot and place back over heat (this will allow excess water to evaporate while you mash the vegetables).
• 5 add the cream cheese and butter, and mash well. a few lumps are fine. go with your preference.
• 6 salt and pepper the pototo/cauliflower mash to taste and set aside.
• 7 heat olive oil in nonstick skillet over medium heat.
• 8 add onions and carrots and saute for a few minutes till the onions are softened.
• 9 add the ground beef and brown while breaking up with a spatula.
• 10 when the beef is nearly brown, add the mushrooms. cook until soft, then add the peas.
• 11 add the flour and mix into the beef mixture.
• 12 when the flour is well incorporated, add the beef broth and bring to a simmer while stirring. the mixture will thicken.
• 13 spoon the meat mixture equally into four ramekins.
• 14 top with meat mixture with the potato/cauliflower mixture.
• 15 sprinkle lightly with low fat cheddar cheese.
• 16 bake for about 15 minutes until bubbling at the edges and the cheese is melted and golden.
• 17 allow to cool for a few minutes, then dig in!