Serves 4

Looking for some warmth and comfort for dinner tonight? Look no further than this recipe for Shepherd’s Pie! We used pureed cauliflower blended with cheeses and cream instead of potatoes to create a fluffy and super nourishing topping, so dig in and enjoy!

Prep Time: 20 minutes
Baking Time: 20 minutes

Ingredients:
Cauliflower Topping:
1 tablespoons butter
3 cups riced cauliflower
1 teaspoon sea salt
½ teaspoon black pepper
Pinch of ground nutmeg
4 tablespoons plain cream cheese
¼ cup heavy whipping cream
½ cup shredded cheddar cheese
Beef Filling:
1 tablespoon butter
1 medium yellow onion, peeled & chopped
3 garlic cloves, peeled & minced
1 teaspoon sea salt
½ teaspoon dried red pepper flakes
1 lb. of ground beef
4 cups baby kale
1 tablespoon coconut aminos
6 tablespoons tomato paste
1/3 cup beef bone broth
Garnish:
½ cup shredded cheese
1 whole scallion, minced

Instructions:

Preheat your oven to 400 degrees Fahrenheit.

Add butter to a skillet or Dutch oven and bring to medium-low heat.

Add riced cauliflower and season with sea salt, black pepper and ground nutmeg and sauté until it softens, about 5 minutes.

When soft, remove from the stove and transfer to a blender. Add the cream cheese, heavy cream and shredded cheese and blend until very creamy. Set aside to top your pie later.

Add butter to the skillet or Dutch oven and bring to medium heat.

Add chopped onion and minced garlic to the skillet and sauté until soft, about 5 minutes.

Season with sea salt and dried red pepper flakes.

Season with coconut aminos and add tomato paste and bone broth and stir until well-combined and simmer until thickened up.

Pour beef mixture into an oven-proof baking dish and cover with the pureed cauliflower. Sprinkle with ½ cup shredded cheese.

Bake in the oven for 20 minutes, or until the cheese is bubbly.

Remove from the oven and serve between 4, garnishing with minced scallion and storing any leftovers in an airtight container in the fridge for up to 3 days.

Enjoy!

Calories: 603
Carbs: 16
Net Carbs: 14
Protein: 30
Fat: 46