Keto Shepherd's Pie

Ingredients

• 1 1/2 pounds ground lamb or beef )
• 1/2 cup diced onion
• 1 medium carrot
• 1 medium turnip
• 1 tsp Better Than Bouillon Beef Base
• 2 tsp Worcestershire Sauce
• 1 tbsp tomato paste
• 1 tbsp dried porcini powder )
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp xanthan gum )
• 2 cups water or unsalted beef broth
• 1/4 cup chopped fresh parsley
• 1 pound cauliflower floretes
• 2 oz soft cream cheese
• 1/4 cup sour cream
• 1 cup grated Gruyere Cheese )
• 1/2 cup sliced scallion tops
• 1/4 tsp each

Instructions

1. 1

   Cut cauliflower into small florets. Peel and roll carrot, peel and dice turnip and dice onion (put them together in a bowl). Slice scallion tops and chop parsley (keep them separate on cutting board or plate). Grate the cheese.

2. 2

   Measure the spices and xanthan gum into a small bowl or ramekin and stir thoroughly; this ensures the xanthan gum doesn't form clumps when added to the recipe.

3. 3

   Ready a microwaveable bowl or a pot with water for steaming the cauliflower. Fit the food processor with a metal blade.

4. 4

   Add ground lamb to the cold pan/skillet placed over medium heat. Work the ground lamb into small bits as it cooks. (Starting in a cold pan takes longer to cook, but it's the secret to achieving small uniform pieces.)

5. 5

   Turn the heat to medium-high. Add the vegetables, beef base, Worcestershire sauce, tomato paste, mixed spices, and water or broth. Stir to distribute ingredients and to dissolve beef base and tomato paste. Bring to a simmer.

6. 6

   Cover and simmer over low to medium-low heat for 20 minutes or until the carrots and turnips are tender. Turn up the heat and simmer uncovered until the gravy is a rich reddish-brown, slightly thickened and reduced until it clings to the ingredients but isn't dry. Stir in the parsley. Adjust seasoning. (If it needs a little "something" and you don't know what, add 1-2 tbsp sugar free ketchup.)

7. 7

   PREHEAT OVEN TO 375 F AND PLACE RACK IN MIDDLE POSITIION.

8. 8

   While the filling simmers, steam the cauliflower until tender. (I use my microwave: place cauliflower florets in large microwaveable bowl with 2 tbsp of water. Cover with cling film and microwave for 8 minutes on high power stirring half way through.)

9. 9

   Drain cauliflower and add to a food processor. Process until crumbly. Add the cream cheese, sour cream and salt and pepper. Process until smooth and adjust seasoning. (Or mash well by hand and whip with a hand mixer.)

10. 10

    Remove the mashed cauliflower to a bowl and stir in the cheese and sliced scallion tops. (Adding the cheese in the processor gets the blade all gummy and is hard to clean.)

11. 11

    Spray a 9 1/2 x 2 1/2 inch casserole dish with olive oil. Scrape the shepherd's pie filling into the casserole and spoon the mashed cauliflower over, making sure to gently spread it to the edges of the dish. OPTIONAL: Grate 1/4 cup more cheese to put on the top.

12. 12

    At this point the shepherd's pie can be covered tightly and frozen. Cool completely, first!

13. 13

    Place assembled shepherd's pie on a sheet pan to catch drips and bake for 40-50 minutes or until hot and bubbly. Brown under broiler if desired.