Recipe: Low Carb Shepherd's Pie
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Ingredients
1 lb hamburger 2 bouillon cubes 1 cup water ¼ tsp pepper ½ tsp seasoned salt 1 small package frozen vegetables (I used corn, peas and carrots) 1 ½ tsp cornstarch 1 small head cauliflower 2 tbsp butter ¼ tsp pepper ½ tsp salt ¼ cup approx of milk or cream paprika Brown hamburger in a skillet. Drain excess grease and return to the pan. Add water, bouillon cubes, and salt and pepper to the hamburger. Cook on medium until bouillon cubes have dissolved. Taste and add additional seasoning if desired. Add in frozen vegetables and cook mixture until the vegetables are heated through. Add cornstarch and stir until mixture is thickened. Pour int a prepared 8x8 baking pan. For topping: Cook cauliflower in water until tender. Drain off water. Place cauliflower in food processor and pulse until it resembles fine crumbs. Add butter, salt and pepper. Turn processor on and gradually add enough milk to make the mixture resemble soft mashed potatoes. Spread cauliflower over the meat mixture. Dust with paprika. Bake in a 350F until heated through – about 18-20 minutes. |
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