Shepherds Pie… Low Carb, High Gravy, Bariatric Eating Style

My mom used to make Shepherds Pie in a brown ceramic dish with a big handle. It was creamy and beefy with lots of delicious gravy.

With the explosion of cauliflower, I make some lovely roasted and whipped faked potatoes… that are perfect as a topping for the beef and gravy. This is a wonderful warm and comforting dish that you will love.

Shepherds Pie... Low Carb, High Gravy, Bariatric Eating Style

 

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Author: Susan Maria Leach, Before & After

Ingredients

• 1 small onion, finely chopped
• 1 teaspoon olive oil
• 1 pound ground sirloin
• ½ teaspoon black pepper
• 1 cup beef stock
• 2 teaspoons cornstarch
• ½ teaspoon Worcestershire sauce
• 1 cup frozen baby corn
• ½ large head cauliflower, roasted and puréed
• ½ cup shredded horseradish cheddar or sharp cheddar
• ½ teaspoon sea salt
• 1 tablespoon butter

Instructions

1. Cook onion in olive oil in a medium skillet, over medium high heat, until softened. Add the beef and cook until browned - drain off any fat.
2. Mix beef stock and cornstarch in a small bowl, add to pan, bring to a boil and cook until gravy is thick and glossy.
3. Season with black pepper and Worcestershire. Pour into a 2 quart baking dish or divide into four small ovenproof dishes. Add a layer of corn.
4. Blend puréed cauliflower with cheese, salt and butter - divide and spread over each dish - bake in 350 degree oven until crust is golden and gravy is bubbling around edges.

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