Low-Carb Meat Pie

Low-Carb Meat Pie

Savory bottom layer:

  • 1.25 lbs ground meat

  • ½ medium onion, chopped

  • 4 large garlic cloves, minced

  • 1 medium carrot, shredded

  • 1 medium zucchini, shredded (not peeled)

  • 1 Tb extra virgin olive oil

  • 1 - 1½ tsp salt

  • 1 tsp chilii powder

  • ½ tsp cumin

Mashed cauliflower topping:

  • 2 small (or 1 large) cauliflower heads

  • 5-6 large roasted garlic cloves

  • ½ - 1 tsp salt

Optional top layer:

  • ½ cup shredded or crumbled whole milk cheese (your choice!)

Preheat oven to 350°F

How to prepare bottom layer:

Heat oil in a large skillet over medium heat, and sauté onion and garlic until tender. Add the carrot and zucchini, cook until they start to soften.

Add the ground meat, salt, and spices. Cook until the meat is browned, and very little moisture remains.

How to prepare cauliflower:
Chop the cauliflower heads into small chunks, and steam until they soften - when a fork can easily pierce.

Add the steamed cauliflower, roasted garlic and salt to a food processor. On low setting, puree until smooth. It may be necessary to use the tamper if you have one.

Assemble the pie:
To assemble your pie, distribute the meat mixture evenly in the bottom of an 8-inch baking dish. Spread cauliflower mixture over the top, and bake for 25 minutes.

If you're adding the optional cheese top layer, sprinkle the cheese on top after you bake it, and then broil it until the cheese turns slightly brown (~3 minutes more in the oven). 

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