This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.Pascale Naessens' low-carb take on the classic Irish shepherd's pie, where cauliflower replaces the traditional mashed potato topping. A multi-layered masterpiece! A convenient and comforting all-in-one dinner, and an irresistible family dish that everybody loves. Perfect for cooking in advance and freezes well — not that there will be any leftovers!
- 1 lb cauliflower
- 3 yellow onions
- 3 carrots
- 3 cloves garlic
- 1 ½ lbs ground beef or ground turkey
- 1/4 cup olive oil
- salt and black pepper to taste
- 9 oz. cherry tomatoes
- Preheat the oven to 350°F (175°C).
- Cut the cauliflower into florets. Dice the onions and carrots. Halve the tomatoes.
- Bring a saucepan of water to a boil. Add the cauliflower, garlic, a generous splash of olive oil, and salt and pepper. Cook until the cauliflower is tender.
- Heat a little olive oil in a skillet on medium-high heat. Add the onions and carrots and cook until tender.
- Add the ground beef and cook, stirring frequently and breaking up the meat, until it is browned. Season with a little salt and pepper.
- Add the tomatoes. Cook for about three minutes, then transfer to a baking dish.
- When the cauliflower is tender, drain in a colander and return the pot to medium heat. Add a nice splash of olive oil and briefly sautée the cauliflower florets.
- Mash the cauliflower, preferably with a potato masher so as to keep a little texture. Add olive oil and mix. The more olive oil you add to the mash, the smoother it will be (see tip). Spoon the cauliflower over the vegetable mixture.
- Bake for 15 to 20 minutes until the cauliflower topping is browned, then serve.
Tried this recipe?Let us know how it was!