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Low Carb Shepherd's Pie
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Version of the British favorite using pureed cauliflower instead of potatoes



  • 1 head of cauliflower
  • 1 lb (.5 kg). ground round or turkey
  • 12 oz (336 grm). fresh mushrooms
  • 1 turnip
  • 1 cup (225 ml) fresh or frozen peas
  • 1 large carrot
  • 3 scallions
  • 2 zucchini or yellow summer squash
  • 1 3 oz (84 grm). package cream cheese
  • 1/4 cup (60 ml) butter
  • 2 tbsp (30 ml) sour cream
  • dash of mace (optional)
  • 2 tbsp (30 ml) grated parmesan (optional)
  • Worcestershire sauce (optional)
  • 1/4 cup (60 ml) chicken or beef stock
  • 1 tsp (5 ml) dried sage
  • 1 tsp (5 ml) dried thyme
  • Break cauliflower into flowerets and boil in salted water until quite soft.
  • Melt 2 tbsp (30 ml) of the butter.
  • Drain cauliflower well, and puree in food processor with cream cheese, sour cream and melted butter.
  • Add salt, pepper, mace and parmesan to taste.
  • When smooth and resembling mashed potatoes, set aside.
  • Slice mushrooms and saute in remaining butter until fairly soft.
  • Add meat and break up with wooden spoon.
  • Saute until brown, and add sage, thyme, Worcestershire and salt and pepper.
  • Add scallions and cook for a few more minutes.
  • Peel turnip and carrot and cut into 1-inch dice.
  • Steam or parboil until done, but still firm.
  • Add diced squash (washed but unpeeled) when other vegetables are almost done.
  • Drain vegetables.
  • Add peas to vegetable mixture without pre-cooking.
  • Preheat oven to 350 degrees (175 C.).
  • In an 8-inch square deep dish or other ovenproof casserole, place vegetables and meat mixture in two layers, ending with meat.
  • Pour stock over mixture.
  • Spread pureed cauliflower over the top and bake uncovered for 40-50 minutes.
This recipe, because of being low carb, does not include a thickener. If there is enough juice in the meat mixture, you may find you don't need the chicken or beef stock.

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