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Shepard Pie cooked in cast iron skillet

Looking to mix up your St. Patrick's Day dinner?! Try out this delicious, flavor-packed, low-carb Shepard's Pie!

Crust Ingredients:

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

Crust Directions:

  1. 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.
  2. 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.
  3. 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.

Filling Ingredients:

  • 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

Filling Directions:

  1. Preheat the oven to 350 degrees F.
  2. Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes.
  3. With a slotted spoon, transfer the bacon to a plate; set aside.
  4. 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.
  5. Sprinkle in the sugar, and cook, stirring occasionally until the onions begin to caramelize, about 3 minutes.
  6. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
  7. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes.
  8. 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.
  9. Add the cooked bacon, rosemary, 1/2 teaspoon of salt, and hot sauce to taste, and bring to a boil.
  10. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
  11. Spoon the meat mixture into the prepared baking dish. Spread the 'potato' topping evenly over the beef mixture.
  12. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
  13. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes.
  14. Let rest out of the oven for 10 minutes before serving.
  15. Sprinkle with parsley and serve.

 

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