Low Carb Shepherd’s Pie (paleo, dairy free)
Many unhealthy foods have healthy substitutions and the carbohydrates we crave are no exception. This shepherd’s pie is low in carbs, but high in protein and fiber. Plus it’s packed with vitamins and flavour.
- ½ cup carrots, peeled, sliced
- 2 cups extra lean ground beef, cooked, fat drained
- ½ cup chopped mushrooms
- ½ medium yellow onion
- 1 clove garlic, minced
- 1.5 cups diced tomatoes
- ½ small can tomato paste
- ½ cup water
- Sea salt & pepper to taste
In a small pot, boil the carrots until tender. While the carrots boil, in a large pan, cook the ground beef and drain the fat. Add the mushrooms, onion, and garlic. Once the onions are translucent, add the diced tomatoes and boiled carrots. In a small bowl mix the tomato paste and water. Once the paste and water are well blended, add them to the ground beef. Stir well. Put the meat sauce in a food processor and pulse intermittently until the meat is finely ground and the ingredients are well combined. Sea salt and pepper to taste. Spoon the meat sauce into a 1.5 L casserole dish.
- 4 cups cauliflower, chopped
- 1 Tbsp extra virgin olive oil
- ½ tsp sea salt
- Omega Crunch Roasted Garlic Shelled Flax (as topping)
In a large pot, boil the cauliflower until tender. Put the boiled cauliflower in a food processor. Add the olive oil and sea salt and pulse until smooth. Spoon the cauliflower into the casserole dish on top of the meat sauce. Use a spoon or spatula to spread evenly. Top with shelled flax. Bake at 350 F for 20-30 minutes.
Nutritional Info Per Serving:
260 cals, 15g carbs, 9g fat, 20g protein, 7g sugar, 6g fiber