Shepherds/Cottage Pie - try it the lower carb way with a cauliflower topping

Did you know: -

There is a difference between "cottage pie" and "shepherd’s pie", and it’s in the meat. Shepherd’s pie should only be named as such if it contains lamb, and "cottage" usually applies to one made with beef.' Of course, there is also 'Shepherdless Pie' a popular vegetarian option - see recipe suggestion here

Well, now there is a lower carb alternative to this popular dish. Have a look at Pascale Naessens' take on this dish, where cauliflower replaces the traditional mashed potato topping. A convenient and comforting all-in-one dinner, which can be enjoyed by all the family, just the two of you, or as individual pies! It's perfect for cooking in advance and freezes well.

Ingredients
Serves Four
1 lb (450g) cauliflower
3 (12 oz/325g) yellow onions
3 (6½ oz/180g) carrots
3 garlic cloves
1½ lbs (650g) ground (minced) beef, lamb or turkey
¼ cup (60ml) olive oil
salt and ground black pepper to taste
9 oz. (260g) cherry tomatoes
Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the cauliflower into florets. Dice the onions and carrots. Halve the tomatoes.

3. 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.
4. Heat a little olive oil in a skillet on medium-high heat. Add the onions and carrots and cook until tender.
5. Add the ground (minced) beef and cook, stirring frequently and breaking up the meat, until it is browned. Season with a little salt and pepper.
6. Add the tomatoes. Cook for about three minutes, then transfer to a baking dish.
7. 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.
8. 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.
9. Bake for 15 to 20 minutes until the cauliflower topping is browned, then serve.

Recipe Tips
Pascale says - don’t be afraid of olive oil! Looking at the total number of calories or the total fat content is simply not the right way to determine if food is healthy or unhealthy. So don’t skimp on the olive oil—it is flavorful, satisfying and good for you.

Reheating - you can prepare this dish a day in advance and keep it in the refrigerator. Reheat it in the oven for 30 minutes before serving.

~ enjoy your day ~

You will find a variety of recipe ideas within this blog, not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan