This recipe is SOOOO delicious! If you feel more satisfied, sustained, and lean when you eat a lower carb (but plenty of veggies), higher fat and moderate protein diet, this recipe is for you. If you’re not sure what your best “fuel mix” is, give it a try (and also, reach out to me to talk about how to test for the best foods for your body).
I used the recipe from this site: https://www.dietdoctor.com/recipes/keto-shepherds-pie with slight modifications (noted below)
- 1½ lbs cauliflower (can also use riced or frozen)
- ½ cup crème fraîche or sour cream (I used sour cream)
- 1 egg (I’ve made it with and without the egg and there isn’t a taste difference that I could tell–the mash holds together a little better with it)
- 3 oz. butter, melted
- ½ leek, finely chopped (I included this with the meat rather than in the cauli mash)
- 5 oz. cheddar cheese, shredded
- salt and ground black pepper
- 1¾ lbs ground lamb or ground venison or beef (if you are a Santa Cruz local, Staff of Life has a blend of venison and beef that is AWESOME)
- 2 tbsp Worcestershire sauce (I like Lea & Perrins)
- 2 tbsp tamari soy sauce (wheat free)
- ½ tbsp tabasco (I omitted this)
- 1 tsp onion powder
- salt and pepper to taste
- 1 tbsp butter, for frying
- Preheat the oven to 400°F
- Wash and cut the cauliflower into smaller pieces (or use riced OR frozen cauli to make it even faster and easier). Steam until soft. Drain thoroughly.
- Mash the cauliflower with a hand mixer or food processor. Mix in crème fraîche or sour cream, egg (if using), butter, leek and half of the cheese. Season with salt and pepper.
- Fry the ground meat in butter. Add the sauces and the spices.
- Spread the meat out in an oven-proof dish, cover with the cauliflower mash and top with the rest of the cheese.
- Bake in the oven for 20 minutes or until cheese is melted.
In health, Rebecca