KETO SHEPHERD’S PIE
Casseroles are often carb bombs even when their man ingredient is meat. This one provides all the deep flavor and warm comfort with out the carbage! This is also a great dish to bring to a gathering or party!
INGREDIENTS:
12oz cauliflower florets (raw not frozen)
16oz 85/15 ground beef
2oz cream cheese
8oz sliced mushrooms
1 cup beef bone broth
1/2 cup & 1/4 cup heavy cream (separate)
2 TBSP avocado oil
2 TBSP cold butter diced into small cubes
1 tsp salt (separate in 1/2 tsps)
1 tsp black pepper (separate in 1/2 tsps)
Paprika
RECIPE STEPS:
Toss cauliflower with 1 TBSP avocado oil and spread on a lined cookie sheet
Roast in oven for 30 minutes until fork tender
Blend together roast cauliflower, cream cheese, 1/4 cup cream, 1/2 tsp salt, 1/2 tsp pepper until smooth. Set aside.
Sauté mushrooms in 1 TBSP avocado oil until well browned.
Remove mushrooms from skillet and add ground beef. Sauté until browned.
Add mushrooms back to skillet and add broth. Raise heat until a light boil and cook until broth reduces by half.
Lower heat to medium high and add remaining cream, salt & pepper. Simmer for 5-10 minutes until thickened.
Place meat mixture into a 9x9 glass baking dish. Spread cauliflower purée on top.
Add butter in small cubes sprinkled across the top, and shake on paprika.
Bake in 350 degree oven for 25-30 minutes until browned.
Rest 10-15 minutes and serve.
MACROS & SERVING INFO:
SERVINGS: Six
CALORIES PER SERVING: 418 PROTEIN: 24g
FAT: 34g
CARBS: 4g
