Always looking for new things. As I accumulate more, it becomes harder to come up with new recipes because it’s simply easier to go with one I already have.
When I was growing up Shepherd’s Pie was a nice comfort food. Strictly speaking it should be made with lamb or mutton, but we always used ground beef. In basic structure it was an upside-down mashed potatoes and gravy, with vegetables (normally corn and onions) mixed into the gravy, all made in a casserole dish.
What I have here is a slow cooker low carb variant. It takes a little more time to prepare than most of my “feeding the active writer” recipes, but I think the result is worth it.
Low Carb Slow Cooker Shepherd’s Pie.
2 lb cauliflower–fresh or frozen.
1 tbsp garlic powder
2 tbsp butter or margarine.
3 lb ground beef
1 lb cut green beans.
1 tbsp xanthum gum
2 tbsp minced garlic
In a large pot boil the cauliflower until very tender. It should break apart easily with a fork.
Drain and transfer to a large mixing bowl.
Add the garlic powder and butter or margarine.
Using a potato masher, mash until the individual florets are thoroughly broken up.
With an electric mixer, beat on high until all the larger pieces are broken into rice-sized pieces or smaller.
In another large bowl combine the remaining ingredients. It’s easiest to use your hands to mix it. Disposable gloves are very helpful with cleanup here since the xanthum gum tends to form a very cloying film on anything wet that it comes in contact with.
Grease a 4-5 quart slow cooker with a generous coating of cooking spray.
Press the ground beef mixture into the bottom of the cooker.
Top with the cauliflower.
Cook on low about 10 hours.
Spoon out into bowls to serve. Make sure to get both the cauliflower topping and the meat below. Serves about eight.