Shepherd's Pie is definitely comfort food. We in the West aren't really in comfort food "season" yet, but to be honest, this is one of those dishes that my family eats year-round, because it's just tasty and never fails to hit the spot.
I think every family has their own spin on what should go into this dish (my mom, for example, only ever had meat, the mash topping, and usually some cheese), but some Shepherd's Pie staples are ground meat of some kind, carrot, peas, and maybe potatoes. I've seen a lot of recipes that call for gravy mixtures, and others that contain Worcestershire. Some folks, like mama, add cheese to the top, others don't. All-in-all, I think this dish is so basic that it can honestly contain whatever you want.
My goal in this version was to create something that hit most of the "standard" notes. Ground meat, a savory sauce (with some complimentary herbs, and liquid smoke to provide something akin to umami), a few compliant, chunky veggies mixed in to provide some texture, and a creamy mashed topping.
All those essential boxes are checked!
Notes: If you wanted to play with different ground meats, like ground lamb for instance, feel free. You could change up some of the veg, too, by adding some diced daikon radish or turnip, but keep in mind that changes the carb count. If you have an herb blend you really like, feel free to use it. My only seasoning recommendation is to be sure to keep the liquid smoke and the black pepper. The flavor simply isn't quite right without them.
4.8 g NET carbs per serving
- 2 lb (32 oz/907 g) fatty ground beef (75/25 or 73/27)
- 50 g (1.75 oz) yellow onion, diced
- 50 g (1.75 oz) celery, diced
- 2 cloves garlic, minced
- 14.5 oz can (approx. 420 g) green beans, drained
- 4 oz can (approx. 113 g) mushroom stems and pieces, drained
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 1/2 tsp Seasoned Salt, divided
- 1/2 tsp black pepper, ground
- 1/2 tsp sugar free liquid smoke
- 1 c (8 fl oz) beef broth
- 1/2 tsp glucomannan powder
- 20 oz (567 g) frozen riced cauliflower
- 1 stick (4 oz/113 g) salted butter
- 1/2 c (8 tbsp/approx. 115 g) sour cream
- 1/2 tsp dried chives
- Preheat oven to 350 degrees F and prepare a large casserole dish.
- In a large skillet, begin browning the ground beef over medium-high heat.
- Once the meat has begun giving off its juices, add the onion, celery, and garlic to the skillet to cook with the meat. Continue cooking until the beef is browned.
- Add green beans, mushrooms, thyme, rosemary, 1 tsp of the Seasoned Salt, black pepper, and liquid smoke to the skillet and stir.
- Measure out the beef broth, then whisk the glucomannan powder into it briefly to combine. Add the mixture to the skillet, then cook over medium heat for 5 minutes or so, to thicken the sauce.
- Transfer the meat mixture to the casserole dish and smooth the top. Set aside.
- Cook the riced cauliflower until very soft, according to package directions, in batches if necessary.
- Transfer the cooked cauliflower rice to a blender or food processor, add the butter, sour cream, chives, and remaining 1/2 tsp Seasoned Salt, and process until it’s a smooth purée.
- Spoon the cauliflower mixture evenly over the meat mixture and smooth the top.
- Bake at 350 desires F for 35-40 minutes, or until it’s bubbly and the top is browned to your liking.
- Remove from the oven and let stand 10 minutes to rest before serving.
- Serving Size: 1/8 recipe
- Calories: 485
- Fat: 35.2 g
- Carbohydrates: 8.5 g (see Description for NET carbs)
- Fiber: 3.6 g
- Protein: 33.5 g
Keywords: Shepherd's pie, beef, cauliflower, comfort food