LOW CARB SHEPHERD’S PIE

 

INGREDIENTS

FOR THE SHEPHERD’S PIE:

• 2 pounds ground lamb
• ½ an onion diced
• 2 stalks celery diced
• 1 large zucchini diced
• 1 green bell pepper diced
• ½ teaspoon dried thyme
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• ¼ cup beef stock/broth
• 1 teaspoon of tamari soy sauce
• 1-2 teaspoons fresh Italian parsley chopped
• Olive or avocado oil
• Kosher salt & fresh pepper
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FOR THE CAULIFLOWER MASH TOPPING:

• 2 heads of cauliflower
• 5 cloves garlic peeled
• 1/2 cup or more shredded sharp cheddar, raw if you can find it
• 2 tablespoons unsalted grass-fed butter or ghee
• Kosher salt & fresh pepper

INSTRUCTIONS

1. Make the cauliflower mash by bringing a large pot of water to the boil and cutting the cauliflower into large bite size florets. Season the boiling water with 1 tablespoon of salt and boil the cauliflower florets along with the garlic for 7-10 minutes, or until you can mash the cauliflower with a fork. Make sure not to over-boil the cauliflower, as it will get too watery and ruin the mash. Save 1 cup of the boiling water, strain the cauliflower and garlic, and place them in a blender. Add a ¼ cup of grated cheese, 2 tablespoons of butter, ¼ teaspoon of salt, and a few cracks of pepper to the blender with the cauliflower. Blend until smooth and creamy, using a plunging stick to help blend the cauliflower. If the mash is too thick, add just a bit of reserved water. Blend well until smooth and creamy and check for seasoning, you may need more salt. Set aside.
2. To make the pie, pre-heat oven to 450 degrees F and pre-heat a 12 inch cast iron or oven safe skillet just over medium heat. Add 1 tablespoon of oil along with the onions, celery, zucchini, bell pepper, thyme, ½ teaspoon of salt, and a few cracks of pepper. Mix well and cook for 7 minutes and then add the garlic and cook until the veggies are very soft. Add the tomato paste and cook for 1 minute. Turn the heat to medium-high and add the lamb along with 1 teaspoon of salt and a few cracks of pepper. Use a spatula to break up the lamb into small pieces while it cooks. When the lamb is almost cooked through, add the beef stock and tamari soy sauce and turn the heat down to low. Tamari replaces Worcestershire sauce in this recipe which has sugar. Add 1.5 teaspoon of parsley, mix well, and turn the heat off as soon as the lamb is cooked through. Press the lamb mixture evenly into the pan, pour the cauliflower mash topping over, and smooth it out to the edges. Grate some cheese leftover from the mash over the top if desired and bake for 10 minutes.  Remove from oven and allow to cool for 20-30 minutes.
3. The shepherd’s pie will keep in the fridge for 5 days or can be frozen for 2-3 months. Re-heat in a 350 degree F for 10-13 minutes. If you are using a microwave cover the food with a wet paper towel. This will keep the food moist. Enjoy!