This delicious dish is a staple in my house after Christmas and Easter – we always use the extra turkey to make a yummy, savoury sheperd’s pie. Well – since I’m the only keto member of the family, I have to figure out a low carb version.
What you’ll need:
- 680g cauliflower rice (or 1 1/2 cauliflower heads)
- 1/2 cup butter
- 1 tsp xanthan gum
- 2 cups chicken stock (or broth)
- 1lb minced meat (I used beef)
- 1 shallot – chopped
- 1 1/2 carrots – chopped
- 100g green beans – chopped
- Paprika/Salt/Pepper to taste
First boil your cauliflower until it is nice and tender.
While the cauliflower cooks – in a separate pot, heat up your butter. Whisk in your xanthan gum and then immediately pour your stock in. Stir together – it should immediately start to thicken. If it doesn’t, let it sit off the heat for a while.
If you used a head of cauliflower, you’ll need to mash it first THEN wring the water out. If you’ve used rice – drain the water and place the cauliflower into a cheesecloth or towel. Wring it out until most of the water has been released.
Place the cauliflower back into the pot and then mash it with a masher.. add in your sour cream and butter and continue to mash and stir it all together.
In a casserole dish, create a layer of minced meat. Pour some of the gravy on top then place your chopped vegetables and more gravy,
Finally, spread your mashed cauliflower ontop of the vegetables and gravy. Sprinkle with paprika and then bake at 350 for an hour. Keep a lid on the dish for 45 minutes!
Take out and enjoy!
Nutrition information coming soon!