Cooler weather means food that sticks to your ribs. Well, I guess you could have good rib-sticking food at any time. But, it just feels like food like this is made for fall. And you know what? I think keto is a perfect vehicle to make this happen. The best thing about this dish (well, besides eating it) is the super cheesy crust. It’s so good…and literally a game changer.
Keto Cheesy Shepherd’s Pie
1 pound of ground beef
1/2 cup of diced bell pepper
1/2 cup of diced celery
1/2 cup of diced onion
1/2 cup of diced carrot
2 teaspoons of olive oil
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1 good pinch of red pepper flakes
2 tablespoons of tomato paste
1 8-oz can of stewed tomatoes
1/4 cup of chicken stock
For the crust,
1 head of cauliflower, cut int florets
1/4 cup of half and half
1 good pinch of salt
1 good pinch of pepper
1/2 stick of butter
8-oz of white cheddar
4-oz of mozzarella cheese
Chopped scallion, to garnish
Start by sauteing the beef in olive oil. When the beef is halfway cooked through. Add in the remainder ingredients and cook on low to simmer for 20 minutes. The mixture will be thick and luscious.
Meanwhile, preheat the oven to 375 degrees.
To make the topping, microwave the florets for 8-10 minutes until tender. Then, add to a food processor with the remaining ingredients. Then, smooth over the top and then place in the oven until golden brown. Garnish with chopped scallion and enjoy while warm.
