This is the perfect Autumn/Winter dish. It’s hearty, healthy, and wonderful to share with family and friends. It’s the kind of recipe that you can easily make vegetarian or vegan. Plus you can add whatever you like to make it your own. I, of course, followed the recipe exactly. Before I put it in the oven, however, I realized that I wanted more mashed cauliflower on top. So I made a second batch and then baked it.

THE VERDICT: 3 thumbs up

SHEPHERD’S PIE

INGREDIENTS:

1 tablespoon avocado oil

1/2 yellow onion, diced

3 celery stalks, diced

1 pound ground beef

2 cups cauliflower, chopped

1/4 cup unsweetened almond milk

2 tablespoons butter

1/2 teaspoon sea salt

1/4 cup tomato pate

1/4 cup water

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon sea salt

1/4 cup peas, fresh or frozen

1 cup freshly grated Parmesan cheese

DIRECTIONS

Preheat the oven to 375F

Heat the avocado oil in a large skillet over medium heat.

Add the onion and celery and sauté for 4 - 5 minutes.

Add the ground beef and cook for 7 to 8 minutes, or until browned and cooked through.

Meanwhile, place the cauliflower in a large pot and cover with water. Bring to a boil and simmer for about 10 minutes, until fork-tender. Drain and mash the cauliflower in a bowl. Add the almond milk, butter, and sea salt, and stir. Set the Cauliflower aside.

Stir into the mean and vegetable mixture th tomato paste, water, thyme, oregano, and salt. Simmer for about 10 minutes, or until the water has evaporated.

Stir in the peas and transfer the meat and vegetables to an ovenproff dish or cast-iron skillet.

Top with the mashed cauliflower, pressing the cauliflower against the side of the dish to seal in the filling.

Top with Parmesan, if desired, and bake for 30 minutes.

Serve Warm

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Nutrition information per serving: 270 calories, 13.3g fat, 7.2g saturated fat, 30.78g protein, 6.9g carbohydrate, 2.2g fiber, 375mg sodium

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Recipe and picture directly from The Keto Diet Cookbook by Dr. Josh Axe.