Description
Keto Shepherd’s Pie is the meaty casserole you remember your grandma making with a low carb make-over! Great way to use that leftover meat and veggies in your fridge! Pair with my Instant Pot Mashed Cauliflower to make this the best recipe for your family keto table! So much meaty, savory flavors packed into one keto casserole skillet!
Ingredients
- FOR THE MEAT FILLING:
- 1 Tablespoon Avocado Oil
- ½ cups Onion, Chopped
- 2 Carrots, Peeded And Diced
- 1 pound Ground Beef
- 2 cloves Garlic, Minced
- Montreal Steak Seasoning, To Taste
- 2 Tablespoons Tomato Paste
- 1 cup Beef Broth
- FOR THE MASHED CAULIFLOWER:
- 1 head Large Cauliflower
- ¼ cups Butter
- ½ cups Heavy Cream
- Salt And Pepper, to taste
- 1 cup Cheddar Cheese
Preparation
Steam cauliflower until very tender. I do this in a large pot with a lid and a steamer basket. Add 1 cup of water under the steamer basket and keep the temperature medium low.
Preheat oven 400ºF.
For the meat filling, heat avocado oil in a large oven safe skillet over medium heat. Add onion and carrots and cook until carrots are tender, about 10 minutes. Add ground beef and garlic, and continue to cook until ground beef is cooked through. Drain any fat from the beef and discard the fat.
Season beef with steak seasoning to taste and add tomato paste and beef broth. Let simmer for 5 minutes.
For the mashed cauliflower, add steamed cauliflower, butter and heavy cream to a blender or food processor. Blend until smooth. Season with salt and pepper to taste.
Spoon mashed cauliflower on top of the beef mixture and smooth out the top. Top with cheddar cheese. Bake in the oven for 20 minutes or until cheese is just starting to brown and sauce is bubbling. Serve.
Nutrition per serving: Calories: 403kca, Carbohydrates: 10g, Protein: 23g, Fat: 31g, Saturated Fat: 17g, Fiber: 3g, Sugar: 4g
