Don't let the Keto diet keep you from enjoying some of your favorite foods like Shepherd's Pie. Our topping is made with cauliflower and mashed together with cream cheese and plenty of cheddar to make this an extra cheesy Shepherd's pie and we couldn't stop eating it straight out of the pan. It's every bit as hearty as the original and has everything we love.
Have you made this yet? Let us know how it went in the comments below!
INGREDIENTS
1 medium head cauliflower, cut into florets (about 6 cups)
4 oz. cream cheese softened
1/4 c. heavy cream
1 1/2 c. shredded cheddar, divided
2 green onions, thinly sliced
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
1 medium carrot, peeled and chopped
3 cloves garlic, minced
1 tbsp. tomato paste
1 lb. ground beef
1/2 c. low-sodium beef broth
DIRECTIONS
Preheat oven to 400°. Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well, pressing with paper towels or a clean dish towel to remove as much excess water as possible.
Return cauliflower to pot and add cream cheese. Use a potato masher to mash cauliflower until smooth. Add heavy cream, 1 cup cheddar, and half of the green onions and stir to combine. Season well with salt and pepper.
In an oven-safe skillet over medium heat, heat oil. Add onion and carrots and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat veggies. Add ground beef to skillet and using a wooden spoon to break up meat, cook until no longer pink, 6 minutes. Season with salt and pepper. Add broth and simmer for 2 minutes.
Top skillet with cauliflower mash, then top with remaining ½ cup of cheddar. Bake until the top is golden and the cheese is melty, 20 minutes.
Top with more green onions to serve.
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