Low Carb Shepherd's Pie
Serves 4
1 large cauliflower (2 lb.)
2 garlic cloves
2 tbsp. butter
1.1 lb. ground lamb
1 cup mixed frozen vegetables
3 tbsp. tomato puree
splash Worcestershire sauce
1 ½ cup beef stock
1 tbsp. smoked paprika
½ tbs. thyme
1 tsp. cinnamon
Heat oven to 400F .
Prepare the cauliflower puree by steaming or boiling the cauliflower along with the garlic. Once soft puree both garlic and cauliflower with a hand blender and mix in the butter. Season to taste with salt and pepper.
In the meantime, heat a large, dry non-stick pan and fry the lamb for about 5 min. until browned, then get rid of excess fat. Add in the frozen vegetables, tomato puree, Worcestershire sauce and fry for another 5 min.
Pour in the beef stock and add in the seasoning, bring to a simmer and cook for about 10 min.
Place the mixture to 4 mini baking tins or 1 medium baking dish. Top with the cauliflower puree and bake in the oven for 20 min.
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