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Low Carb Primal Shepherd's Pie



A low-carb primal version of the classic Shepherd's Pie. This recipe replaces traditional mashed potatoes with a creamy cauliflower and broccoli topping, making it perfect for paleo and low-carb diets.

Ingredients:
  • 1
  • 5 lbs ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup mushrooms, chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 2 tbsp ghee or coconut oil
  • 1/4 cup beef broth
  • 1/4 cup tomato paste
  • 2 tbsp coconut flour
  • 1/4 cup almond milk
  • 1 egg yolk
  • Fresh parsley for garnish

Instructions:

Set the oven's temperature to 375F 190C

Brown the ground beef over medium heat in a big skillet

Eliminate any extra fat

To the skillet, add the chopped onion, garlic, celery, carrots, and mushrooms

Saut the veggies until they are soft

Add salt, pepper, dried thyme, and dried rosemary to the mixture

Mix thoroughly

Steam the broccoli and cauliflower in a different pot until they are tender

Blend the steamed broccoli and cauliflower using ghee or coconut oil until they are smooth

Put aside

Add the tomato paste and beef broth to the skillet containing the beef and vegetable mixture

Mix everything together

After adding the coconut flour, stir the mixture until it thickens

Spoon the mixture of beef and vegetables into a baking dish

Evenly spread the mixture of mashed cauliflower and broccoli on top

Combine the egg yolk and almond milk in a small bowl

Cover the mashed cauliflower and broccoli with this mixture

Bake for 20 to 25 minutes in a preheated oven, or until the top is bubbling and golden

Serve hot, garnished with fresh parsley


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