Shepherd’s Pie

Every good Scottish girl loves her some Shepherd’s Pie.

Even if she’s only somewhere between 1/8 and 1/4 Scottish.

I hold on to it for all it’s worth.

Shepherd’s Pie.

It’s my favourite meal.

Keeps you warm on cold, windy nights.

(Turns out those cold, windy nights do exist in NC…)

The only problem is that I am currently avoiding carbs like the plague.

Luckily, I adapted a recipe to fit my lifestyle.

So, here it is.

FYI, it takes a good amount of time to make this meal.

At least it does if you are a slow prepper like I am.

I spent 2 hours making this.

First off, you’ll need the (long) list of ingredients.

In my opinion, the fresher, the better.

Especially the herbs and veggies.

Ingredients:

2 cups ground beef
1 onion (slightly smaller than a tennis ball)
2 stalks green onions
4 cloves garlic
2 ½ cups of veggie mix: peas (or in my case, cut up green beans so they are roughly the size of a pea), carrots, mushroom
1 head of cauliflower
1/2 stick melted butter
3-4 heaping tablespoons of cream cheese
Sea salt
Crackled pepper
Dash of cayenne pepper
Rosemary
Thyme
Cumin
Beef broth
1 egg

Instructions:

1)      Mix beef with salt, pepper, cayenne, cumin, and one egg

2)      Chop onions, garlic and green onions (save ½ stalk of green onion for cauliflower)

3)      Heat up pan with olive oil and toss in the processed onions, garlic, and green onions, salt and pepper

4)      Add in meat, mix and cook on medium heat. Add a splash or 2 of beef broth to keep meat moist.

(I know, that looks gross. I’m not a fan of raw meat, either)

5)      Transfer mixture to a big saucepan pot and cook on medium heat, mixing as you go.

6)      Mix in veggies, rosemary, thyme, pepper and salt, and continue cooking until most of the liquid has evaporated and the meat is browned. Now, you can use peas, that’s what it is supposed to be, but I cut green beans to the size of peas instead because peas have too many carbs in them. And also, I hate peas.

7)      Spread meat mixture in a casserole dish, and start working on your cauliflower. You need to let the meat mixture cool down a good bit before you top it with the mashed cauliflower.

8)      Fill a pot with 1 ½ inches of water and set to boil. Set in the de-leafed head of cauliflower and let cook on medium high heat until the cauliflower is fall-apart tender (honestly, around 15-20 minutes).

9)      While that’s cooking, put 3-4 heaping tablespoons of cream cheese in a bowl, along with a couple tablespoons of melted butter, some salt, and the ½ stalk of chopped green onions.

10)   When the  cauliflower falls apart with the touch of a fork, drain it, and add the cooked cauliflower to the bowl of cream cheese-butter-green onion mix.

11)   Get a hand mixer out and mash it all up real nice—creamy, no clumps of cauliflower.

12)   Spread the mashed cauliflower over the cooled meat mix.

13)   Season and brush some melted butter over top of mashed cauliflower.

14)   Pop it in the oven for 30 minutes at 400F.

15)   When the 30 minutes are up, switch off the oven and turn on the broil, and Broil it at 500F for about 3ish minutes just to brown the cauliflower a little bit.

16)   Take it out, and let it settle for about 10 minutes before cutting and serving.

And, Wah-la!

It tastes amazing, if I do say so myself.

And the best part, especially according to my mother, is that you really cannot tell that the cauliflower is cauliflower.

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