A quick and easy Mini Shepard Pies recipe. Served in individual ramekins. Only 13 simple ingredients and 25 minutes in the oven! Gluten-Free. Low-Carb. Paleo.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Serving Size 4servings
Ingredients
For the Meat Sauce:
1lbground beef(500g)
4roma tomatoes(diced)
1large carrot(peeled and diced)
1celery stick(finely diced)
1onion(diced)
1tspdried thyme
2cupsvegetable broth
3oztomato paste(85g)
2tbspWorcestershire Sauce
to tastesalt/pepper
For The Cauliflower Mash:
1cauliflower head(should yield at least 3 cups)
1/2stick of butter(50g)
2garlic cloves(minced)
1/2cupheavy cream
1cupshredded cheese
Instructions
Preheat oven at 350ºF/180ºC.
Meat Sauce:
Brown the ground beef in a pot at a medium high heat.
Add the onion, tomato, carrot, celery, thyme, vegetable broth, tomato paste, Worcestershire sauce and cook until the veggies are soft and the sauce thickens. This takes about 15 minutes.
Cauliflower Mash:
While the ground beef cooks, bring a pot of salted water to the boil and cook the cauliflower florets for 10 minutes.
While theMelt the butter together with the garlic in a small pan.
Once the cauliflower is cooked, toss it into a food processor and add the melted butter and garlic, and the heavy cream cream. Blend until smooth and season with salt and pepper. Then stir 1/2 cup of cheese into the mash until it's melted.
For The Rest:
Divide the ground beef equally into 4 8oz ramekins and top with the cauliflower mash.
Sprinkle remaining cheese on top of the cauliflower mash.
Bake for 20 minutes and under the broiler for about 5 minutes.
Remove and garnish with roughly chopped parsley.
Notes
This recipe can also be made in a single casserole dish.
You can used mashed potatoes if allowed on your personal diet.