Keto Sheppard’s Pie
- 1 tablespoons of Olive Oil & 1 Tbsp Butter
- 6 cloves of Garlic, crushed
- 1 tablespoon of Dried Oregano
- 1 teaspoon Rosemary
- 1 small Onion, diced
- 3 sticks of Celery, diced
- Salt & Pepper to taste
- 2 pounds of Ground Beef
- 8 oz Mushrooms sliced (Optional)
- 3 tablespoons of Tomato Paste
- 1 cup of Beef Stock
- 1 tsp beef bullion
- ¼ cup of Red Wine Vinegar
- 2 tablespoons of Fresh Thyme Leaves
- 10 ounces of Greens Beans, cut into 1 in pieces
- 1 large head of Cauliflower, steamed and well blended
- 5 Tbsp of Butter
- 4 oz Cream Cheese
- 1/2 cup Parmesan Cheese
- 3 Egg Yolks
- 1/2 cup Sharp Cheddar Cheese
- Pinch of Paprika
- Pinch of Dried Oregano
Place a large skillet over high heat. Add olive oil, garlic, oregano, onion, and celery. Saute for 5 minutes, until the onion looks translucent. Add a pinch of salt, pepper, ground beef, and mushrooms (optional), stirring continuously. When the beef is browned add the tomato paste and stir completely. Add the beef stock and extra bouillon (to taste, I like it extra beefy). Add the red wine vinegar and simmer uncovered for 20-30 minutes, stirring frequently until the liquid has reduced.
While this meat sauce is simmering, steam your cauliflower (about 7 minutes, until soft) and drain it well. Place the cooked cauliflower in your food processor, add butter, cream cheese, parmesan cheese, and another pinch of salt and pepper. Blend until smooth. Add 3 egg yolks, blending for another 30 seconds.
Add the thyme and green beans to the meat and simmer for 5 more minutes before removing from the heat. Spoon the beef mixture into your casserole dish and set aside. Gently spoon the smashed cauliflower onto the beef mixture. Top with a pinch of paprika and oregano, as well as the finally graded cheddar cheese. Add a few dollops of butter to finish it off.
Preheat your oven to 350 degrees. Bake the pie in the oven for 30 minutes, until the mash is golden brown. Let stand for 10 minutes to cool. Eat and enjoy!