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Low-Carb Shepherd's Pie
Fair warning: You may like this low-carb version of shepherd’s pie better than the original!
- 24 oz (1.5 lb) lean ground beef
- 1/4 cup onion finely minced
- 1 cup broccoli florets fresh or defrosted frozen
- 16 oz frozen cauliflower florets
- 2 tbs Parmesan cheese
- 1/2 cup sour cream divided
- 1 cup shredded sharp cheddar cheese divided
- salt and pepper to taste.
Preheat oven to 350 degrees F.
Cook frozen cauliflower per bag directions. Drain and mash the cauliflower then add 1/4 cup of the sour cream and 1/2 cup of the shredded cheddar. Mix well and taste to see if you need additional salt/pepper and add to your taste. Set aside.
Brown ground beef and onion in a large skillet; drain fat and place in a large bowl. Add the remaining sour cream, shredded cheese and broccoli florets.
Turn the meat mixture into a small (1-1 1/2 quart) casserole, spreading evenly over the bottom. Top with the cauliflower mixture, again spreading evenly to cover. Sprinkle Parmesan cheese over the top.
Bake for 30-40 minutes or until heated through and cauliflower topping begins to brown.
Serving: 1g | Calories: 415kcal | Carbohydrates: 7g | Protein: 36g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 126mg | Sodium: 314mg | Potassium: 832mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 60.7mg | Calcium: 257mg | Iron: 3.8mg