SHEPHERD'S PIE WITH CHEESE-CRUSTED LEEKS
Filling:
2 pounds ground beef
1 small onion, 2 1/2 ounces
1 medium carrot, chopped, about 2 1/2 ounces *
1 teaspoon xanthan gum
1 cup beef broth
1 tablespoons low carb ketchup
1/2 teaspoon Worcestershire sauce, or to taste
Spices and herbs of your choice
Salt and pepper, to taste
Topping:
1 batch Faux Mashed Potatoes, from fresh cauliflower *
1 leek, sliced and sautéed in 1 tablespoon butter until tender, about 3 ounces
2 ounces sharp cheddar cheese, shredded
Brown the beef with the onion and carrots until the carrots are tender; drain the grease. Sprinkle the xanthan gum over the meat and stir in well. Add the broth; bring to a boil. Add the tomato paste, Worcestershire sauce and herbs and cook to heat through. Adjust the seasonings to taste with spices, herbs, salt and pepper. Put in a large casserole dish.
Carefully spread the mashed cauliflower over the meat mixture; top with the leeks and sprinkle with cheese. Bake at 400º about 25 minutes or until the top is golden.
Makes 4-6 servings
Can be frozen
* The carrot I used weighed 3 ounces before trimming and peeling. The cauliflower weighed about 2 pounds 6 ounces before trimming and 1 1/2 pounds after trimming.
Per 1/4 Recipe: 574 Calories; 38g Fat; 45g Protein; 15g Carbohydrate; 6g Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 383 Calories; 25g Fat; 30g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs
I got the filling recipe from an English cookbook and the topping idea from a Delia Smith book. I subbed mashed cauliflower for the mashed potatoes in the topping, of course. This came out very good. Click the photo to see a close-up.