Shepherd's Pie - reduced carb version

You will not miss the high-carb potatoes, peas, and corn in this revised Shepherd's Pie recipe. Around 10g net carbs per serving. You could make it less by adding more cauliflower and removing the rutabaga from the mash topping. Remove carrots for more carb savings.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start the cauliflower and rutabaga cooking in water. Boil for about 20-25 minutes, until softened. While that is going, get the meat mixture started.

Step 2

Brown the ground beef, along with the chopped onions, parsley, rosemary, thyme, salt, and and pepper, till the meat is well-done and the onion is translucent.

Step 3

Add the Worcestershire sauce and garlic. Stir and cook for about 1 minute.

Step 4

Add the xantham gum and tomato paste. Stir well.

Step 5

Add the broth, carrots, celery, and bell pepper. Bring to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Step 6

Set the meat mixture aside. Preheat oven to 400F.

Step 7

Drain the cauliflower and rutabaga, and add salt, pepper, garlic powder, butter, and sour cream. Use hand blender, food processor, or blender to make a smooth puree. Stir in parmesan cheese. Set aside.

Step 8

Pour the meat mixture into a 9x9 baking dish in an even layer. Spoon the mashed cauliflower and rutabaga on top of the meat mixture. It is okay if the mash is a little uneven, but fairly evenly distributed. I added some fresh herbs on top, but that is not necessary, but if you have them, add them!

Step 9

Bake uncovered for 25-30 minutes. If the pan is heaping full, put it on a cookie sheet in case it bubbles over.