Cauliflower Shepherd's Pie
Ingredients
- 2 heads cauliflower, cut into florets
- 2 Tbsp 2% milk
- 1½ cups shredded Cheddar cheese, divided
- 1 onion, chopped
- 2 Tbsp olive oil
- 1½ lb ground sirloin
- 1 (16-oz) pkg frozen peas and carrots, thawed
- 1 (14.5-oz) can low-sodium beef broth
- 3 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
Instructions
- Preheat oven to 350°F. Steam cauliflower, in 2 batches, over simmering water 10 minutes or until tender. Process in a food processor until blended. Stir in milk and ¾ cup cheese.
- Meanwhile, cook onion in hot oil in a large skillet over medium-high heat until tender. Add beef; cook 5 minutes or until browned and crumbly.
- Stir in vegetables, broth, tomato paste, and Worcestershire. Reduce heat; cook 2 minutes or until slightly thickened.
- Transfer to a large baking dish; top with cauliflower. Bake 15 minutes or until lightly browned. Top with ¾ cup cheese; bake 10 minutes longer.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
466
|
466
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 37 | 37 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 589 | 589 |
Low Carb Meal Plan
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