The Low Carb Kitchen: Shepherds Pie with Cauliflower Mash

I've been wanting to try this forever. I was a bit intimidated but it ended up not being too hard just used a lot of dishes. For the cauliflower mash I used the Paula Deen recipe shared earlier.

The ingredients:

1 lb ground lamb

1 C celery

1 C diced bell pepper

1 can drained green beans

1 tsp onion powder

1 tsp garlic powder

1 C chicken or beef broth

2 TBSP tomato paste

1 tsp soy sauce

1 tsp red wine vinegar

1 tsp dried savory

1 tsp dried rosemary

Salt and pepper

1 tsp xanthum gum

The recipe:

Preheat oven to 375 degrees.

In a Dutch oven or pot, brown ground lamb with onion powder and garlic powder.

Add Veggies and cook until softened.

Add the tomato paste, red wine vinegar, soy sauce, and herbs and mix to combine.

Add the broth and salt and pepper to taste.

To thicken, add the xanthum gum.

Cook until thickened.

Layer the dish and cook at 375 for 15-20 minutes. 

Notes:

Assemble by dishing the meat mixture in ramekins and layering cauliflower mash on top. Top with shredded cheese and a sprinkle of smoked paprika.

You can swap savory for thyme.

You can use whatever veggies you wish- carrots and peas are traditional.

To make these into individual servings I used these large ramekins. You can serve all in one pot if you desire. I like making them this way so for the leftovers I can bake when ready.