Looking to mix up your St. Patrick's Day dinner?! Try out this delicious, flavor-packed, low-carb Shepard's Pie!
Mock Mashed Potatoes
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
- Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
- Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
- 4 slices bacon, cut into thin strips
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 1/2 teaspoon salt, plus 1/2 teaspoon
- 1 teaspoon sugar (or natural sweetener)
- 1 pound ground beef
- 2 to 3 medium carrots, roughly chopped, (about 1 cup)
- 3/4 cups frozen peas, thawed
- 2 garlic cloves, minced
- 1 can tomato paste
- 1 (12-ounce) bottle light or dark beer
- 1 teaspoon finely minced fresh rosemary leaves
- 1 tablespoon (or more to taste) of Forager Mikes Mesquite hot sauce
- 1/2 cup grated Swiss or Cheddar
- 2 tablespoons chopped fresh parsley leaves
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes.
- With a slotted spoon, transfer the bacon to a plate; set aside.
- Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally until the onions are very soft and just beginning to brown, about 10 minutes.
- Sprinkle in the sugar, and cook, stirring occasionally until the onions begin to caramelize, about 3 minutes.
- Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
- Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes.
- Stir in the tomato paste and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
- Add the cooked bacon, rosemary, 1/2 teaspoon of salt, and hot sauce to taste, and bring to a boil.
- Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
- Spoon the meat mixture into the prepared baking dish. Spread the 'potato' topping evenly over the beef mixture.
- Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
- Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes.
- Let rest out of the oven for 10 minutes before serving.
- Sprinkle with parsley and serve.