This afternoon, I also created "Pumpkin Pie in Cinnamon Hazelnut Crust" as well as a mini "crustless pumpkin pie" for me to eat this evening while they enjoyed the birthday cake. Besides posting a picture and recipe for Sheri's Shepherd's Pie (Low Carb), I'll also post a photo of the crustless pumpkin pie I had this evening too. Tomorrow I'll post the recipe and pictures for the Pumpkin Pie in Cinnamon Hazelnut Crust...so stay tuned! Enjoy!
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| Fresh out of the oven! |
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| Crustless low carb/sugar free pumpkin pie |
Shepherd's Pie (Low Carb)
Ingredients:
For the Topping
1 recipe of Cheddar Cauliflower Mash (recipe below)
1 recipe of Cheddar Cauliflower Mash (recipe below)
For the Pie Filling
5 large carrots, chopped
1 cup frozen green beans, cooked (instead of peas)
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 - 3 tablespoons almond flour (instead of regular flour)
1 tablespoon tomato paste (instead of ketchup)
3/4 cup beef broth
1 tablespoon Worcestershire
1/2 cup shredded Cheddar cheese, to top casserole with
Directions:
Make recipe of Cheddar Cauliflower Mash (recipe below) and set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees.
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in almond flour and cook 1 minute. Add tomato paste, beef broth and Worcestershire sauce. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a greased 2-quart casserole dish. Next, spread a layer of mashed carrots; then sprinkle cooked green beans evenly over the carrots. Top with the Cheddar Cauliflower Mash mixture and sprinkle with remaining shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown.
Cheddar Cauliflower Mash (to top Shepherd's Pie)
Ingredients:
1 large head of cauliflower, chopped into small pieces
1 cup chicken stock
1/4 teaspoon garlic powder
1/2 teaspoon Kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup cream or half-n-half
1 cup sharp cheddar cheese, grated
2 tablespoons sour cream
2 tablespoons snipped fresh chives, for garnish (optional)
Directions:
Place cauliflower and chicken stock in a medium sized saucepan. Cover and bring to a simmer of medium-high heat and cook until completely tender (about 10-15 minutes). Cook until most of the chicken stock cooks off while the cauliflower cooks (until the pan is almost dry; careful not to scorch). Add garlic powder, salt and pepper, to taste; stir in cream and puree with an immersion blender until completely smooth (or use a food processor). Stir in the cheese and mix well until melted and well blended. Stir in sour cream and taste to adjust seasoning. Stir in chopped green onion tops. Set aside.
Directions:
Make recipe of Cheddar Cauliflower Mash (recipe below) and set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees.
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in almond flour and cook 1 minute. Add tomato paste, beef broth and Worcestershire sauce. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a greased 2-quart casserole dish. Next, spread a layer of mashed carrots; then sprinkle cooked green beans evenly over the carrots. Top with the Cheddar Cauliflower Mash mixture and sprinkle with remaining shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown.
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Ingredients:
1 large head of cauliflower, chopped into small pieces
1 cup chicken stock
1/4 teaspoon garlic powder
1/2 teaspoon Kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup cream or half-n-half
1 cup sharp cheddar cheese, grated
2 tablespoons sour cream
2 tablespoons snipped fresh chives, for garnish (optional)
Directions:
Place cauliflower and chicken stock in a medium sized saucepan. Cover and bring to a simmer of medium-high heat and cook until completely tender (about 10-15 minutes). Cook until most of the chicken stock cooks off while the cauliflower cooks (until the pan is almost dry; careful not to scorch). Add garlic powder, salt and pepper, to taste; stir in cream and puree with an immersion blender until completely smooth (or use a food processor). Stir in the cheese and mix well until melted and well blended. Stir in sour cream and taste to adjust seasoning. Stir in chopped green onion tops. Set aside.
WARNING -- CARBS & SUGAR BELOW !!!
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HAPPY BIRTHDAY SHERI !!! <3
5 comments:
I am so glad I found your blog!! What tasty recipes you show here...I found you through the Wheat Belly Blog...I just signed up to follow you by email.
Thanks Cynthia -- hope you find something you like! :-)
I second Cynthia's comment! I found you through wheat belly and I've pinning some of your recipes on pinterest so I won't lose them. Cannot wait to try these!
Thanks Amanda -- hope you enjoy whatever recipe you decide to try out! :-)
Made this Shepherd's Pie for supper tonight with the Black Pepper Chedder Biscuits. Turned out just fantastic. Chopped up some carrots and celery with the onion instead of rhe layer of carrot mash. Used zucchini instead of green beans as that's what I had. Everybody loved it. Will definatly be making again. Thanks for the great recipes.
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