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    cauliflower shepherds pie

    Low-carb shepherds pie

    This shepherds pie uses cauliflower instead of potato which greatly reduces the carb content. It is best cooked using a large cast iron cooking pot.

    Servings: 6
    Prep time: 10 minutes
    Cooking time: 20 minutes

    400g of good quality mince beef
    1 brown onion
    2 cloves of garlic
    1 cauliflower
    2 cups of frozen peas
    2 tsp of chilli powder
    Extra virgin olive oil
    3 eggs
    1 tsp cinnamon
    Salt and pepper

    – Preheat oven to 200dg
    – Boil water and add to a large saucepan
    – Chop cauliflower into small pieces and add to boiling water. Keep on heat for around 5 minutes or until cauliflower is soft.
    – While cauliflower is boiling, chop brown onion and garlic and add to a large cooking pot.
    – Add olive oil to cooking pot and brown onion, then add mince beef. Keep stirring until mince is cooked through
    – Add frozen peas and stir
    – Add 2 eggs and stir through then flatten out mince mixture in cooking pot
    – Remove cauliflower from heat and strain.
    – Add cauliflower to a blender with olive oil and blend until a thick texture is reached
    – Scoop mixture out of blender and with a spoon and spread on top of mince and flatten out
    – Crack one egg into a bowl and whisk, then pour on top of cauliflower.
    – Add chilli flakes
    – Place cooking pot in oven for 15 minutes. The egg mixture on top will form a crust
    – Add salt and pepper to taste.

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