Prep 20 mins
Cook 55 mins
A healthy take on a Shepherd's Pie with a beef crust and cauliflower instead of potatoes.
- 1 lb extra lean ground beef
- 1⁄3 cup breadcrumbs, plain, grated, dry
- 1⁄4 teaspoon salt
- 1 egg
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups beef stock
- 1 onion, chopped
- 1 egg yolk
- 1 cup low-fat cheddar cheese, Shredded
- 4 cups cauliflower
- 10 ounces mixed vegetables, Frozen
- 3 tablespoons fat free sour cream
- Mix uncooked beef, bread crumbs, salt and egg.
- Press mixture evenly around bottom and side of ungreased 9 inch pie plate or a 8 x 8 brownie pan.
- Melt butter in small saucepan over medium heat, whisk in flour.
- Cook 2 minutes then whisk in beef stock and season with salt and pepper.
- Thicken 6 to 7 minutes.
- Preheat oven to 375 degrees F.
- Boil cauliflower until it becomes soft.
- Mash while mixing in the sour cream and egg yolk then fold in the cheddar cheese.
- Pour mixed vegetable into the pie pan on top of the meat crust, pour gravy over the vegetables and then add the mashed cauliflower.
- Sprinkle paprika lightly over the top.
- Bake until beef is cooked and the top is slightly browned, about 45 minutes.
Wow, this is a great low-carb variation on shepherd's pie! I'm not even low-carbing--I just had some cauliflower I needed to use up, but I will definitely make this again. The mashed cauliflower topping is great. I didn't have any sour cream so I subbed in French onion dip, and that kicked it up a notch. The only caveat is that it really only makes about 4 servings if you're serving it as a one-dish complete meal.