Low Carb Whole30 Cauliflower Shepherd's Pie

Low Carb Whole30 Cauliflower Shepherd's Pie

It's day 3 of my Whole30 diet and I'm hanging in there.  Barely.  

 Hang In There Cat Poster Gif

I've been reading up on Whole30, trying to psych myself up for the next 27 days.  Here's what the founders say about their diet:

"The physical benefits of the Whole30 are profound. More than 95% of participants lose weight and improve their body composition, without counting or restricting calories. Also commonly reported: consistently high energy levels, improved athletic performance, better sleep, improved focus and mental clarity, and a sunnier disposition. (Yes, more than a few Whole30 graduates said they felt “strangely happy” during and after their program.)"

I am hoping that the inexplicable happiness kicks in soon, because I am really missing all the food groups I gave up for this diet.  

 Low Carb Whole30 Keto Cauliflower Shepherd's Pie Recipe

I did make a really delicious Whole30 recipe yesterday, though. 

It's a version of shepherd's pie that uses low carb veggies for the filling and mashed cauliflower for the topping.  I based my recipe on one I found on Peanut Butter Runner.  It was incredibly comforting on a cold snowy day.  And I'll admit, I did feel strangely happy afterwards. 

So this cockamamy scheme might just be working after all.   

 Low Carb Whole30 Keto Cauliflower Shepherd's Pie Recipe

Low Carb Whole30 Cauliflower Shepherd's Pie

Ingredients

filling:

  • 2 tablespoons olive oil 
  • 1 red bell pepper, diced
  • 1 cup shallots, diced
  • 2 cups zucchini, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef or lamb
  • 1 tablespoon dried paprika
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1 tablespoon Arrowroot flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

cauliflower topping:

  • 1 head cauliflower, cut into florets
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons chicken stock

Instructions

1.  Preheat the oven to 400 degrees F and set a large pot of water to bowl.  Grease a 2-3 quart casserole dish well.

2.  Add the olive oil to a large saute pan on medium heat.  Saute the shallots, zucchini, and peppers until softened, 6-7 minutes.  

3.  Add the garlic and ground beef and cook until fully browned.  Drain fat if necessary.

4.  Add the salt, pepper, paprika, thyme and tomato paste and cook for another minute.

5.  Mix the arrowroot powder into the chicken stock until fully dissolved.  Add to the pan and cook for 2 minutes until thickened.

6.  Once the water boils, add the cauliflower and cook until tender, 12-15 minutes.  Drain and add to a blender along with the topping salt, pepper and chicken stock.  Blend until smooth.

7.  Add the meat filling to the bottom of the casserole dish.  Top with the mashed cauliflower.

8.  Bake for 30 minutes, or until it bubbles and the topping begins to brown.

SERVINGS: 4

PREP TIME: 20 MINUTES   COOK TIME: 40 MIN

NUTRITIONAL INFO: Calories 406 Total Fat 21g Protein 37g Carbs 18g Fiber 6g Net Carbs 12g

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