Low-carb Dairy-free Beef Shepherd’s Pie

Shepherd’s pie is one of those dishes that seems easy to make without dairy, until you realize how tough it is to make a good creamy mashed potato without milk, butter, or cream. Since I’m not a proponent of strange ingredients, those vegan butter substitutes kinda scare me. Add the extra challenge of making it low carb and compliance with Ideal Protein (by using mashed cauliflower), and the whole thing becomes exponentially harder. After a lot of research and thinking, I’ve finally cracked the creamy mashed cauliflower recipe. See the link here for the recipe.

To make this recipe for shepherd’s pie, you’ll need at least half the recipe for my mashed cauliflower. In fact, that recipe is so good that I’m going to at least double it next time I make it.  It does require the food processor, so I’ll have to do it in batches, but that’s ok with me.

This dish can be assembled and refrigerated up to two days before you plan to eat it. It’s also a good candidate for freezing, although you have to either freeze one of your good dishes or use disposable cake pan. This would work well in a disposable 8″ or 9″ square cake pan.

Low-carb Dairy-free Beef Shepherd's Pie

  • Servings: 6
  • Print

Ingredients:

  • 1 tablespoon grapeseed oil
  • 1.5 lbs ground beef, between 85% and 90% fat
  • 1 teaspoon powdered onion
  • 2 teaspoons Wildtree Garlic Galore OR use granulated garlic
  • 1 tablespoon tomato paste. Tip: by it in a tube and don’t struggle with canned tomato paste ever again.
  • 2 tablespoons Worcestershire sauce. Make sure that you pick one that is gluten free.  I like Wan Ja Shan Organic Gluten Free Worcestershire Sauce.
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated zucchini, about one small zucchini.
  • 1 turnip, cut into 1/4″ cubes.

Directions:

Grab a large frying pan, chef’s knife, cutting board, and a 8″ or 9″ square baking pan, preferably one that’s not too shallow. You’ll also need a box grater.

You’ll need at least one half recipe of the mashed cauliflower listed here. If you’ve previously frozen the mashed cauliflower, make sure that you’ve thawed it out prior to starting. If you plan to freeze the shepherd’s pie, I suggest making the mashed cauliflower the day before and putting it in the fridge in a storage container until you are ready to assemble everything. Never freeze things twice…

Brown the ground beef over medium heat in the frying pan. While it’s browning, chop the turnips and grate the zucchini. Once the ground beef is no longer pink, add all the spices and vegetables. Cover, lower the heat to low, and let the mixture cook until the turnips are tender, about 15 minutes.

You are now ready to assemble the casserole. Spoon the meat mixture into the baking dish, then top with the mashed cauliflower. You can top it with parsley or sprinkle with paprika.

Bake at 400F until the top is browned nicely and it’s heated through, about 20 minutes. I normally broil it at the end for a few minutes. Tip: Use a teaspoon to make little fluted edges around the edge of the baking dish. This will allow the heat to escape so that you don’t have a bubbling giant mess on the bottom of the oven.

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Serve with your favorite vegetables.

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Enjoy!

2 thoughts on “Low-carb Dairy-free Beef Shepherd’s Pie

  1. This looks INCREDIBLY yummy. I also love that you add plenty of tips in your recipes. Your recipes could serve novice cooks better than most, while still being compelling enough for seasoned (ha!) cooks.

    Like

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