Low Carb Shepherd’s Pie

Ingredients:

• 1.5 lbs Ground Beef
• 1 Onion, diced
• 3 cloves Garlic, minced
• 3 Tbsp Butter + 3 Tbsp Butter
• 1 cup Carrots and Celery, diced
• 1 cup Beef or Vegetable Stock
• 1 tsp Worcestershire Sauce
• 1 head Cauliflower
• 1 1/2 tsp LC Thick’n Potatoes
• 1/2 cup Shredded Cheddar Cheese
• 2 tsp Tomato Paste
• 1 – 2 tsp LC Thick’n Saucy
• 1/2 tsp each: Parsley, Thyme, Rosemary
• Salt and Pepper, to taste

Instructions:

• Preheat oven to 400 degrees
• Steam or boil the cauliflower
• Meanwhile, add the butter to a cast iron skillet over medium heat
• Once butter is melted, add in onions and garlic and cook about 3 minutes
• Add in carrots and celery and cook for 5-10 minutes, until tender
• Add the ground beef and cook until no pink remains
• Season with salt and pepper as desired
• Add in tomato paste and 1 tsp Thick’n Saucy; stir the mixture well
• Add Worcestershire sauce and beef stock and bring the mixture to a boil
• Reduce heat to low and simmer for 10 minutes
• If needed, add another 1/2 tsp Thick’n Saucy.
• Prepare LC Thick’n Potatoes by mashing the steamed cauliflower and adding 1 1/2 tsp of Thick’n Potatoes
• Add remaining 3 Tbsp butter to the “potatoes’ and allow it to melt, mixing it in
• Season “potatoes” with salt and pepper
• Spoon the “potatoes” over the meat mixture, sprinkle cheese and put in the oven for 20-25 minutes
• Optional: put under the broiler for a few minutes to make the top crispier
• Enjoy!