Low Carb Shepherds Pie

This Shepherds Pie is perfect for a fall dinner, you can make extra and freeze it. 

I made it with ground lamb (instead of beef)  and topped with mashed cauliflower (instead of potatoes). 

Lamb & Cauliflower Shepherds Pie

Ingredients:
1 pound ground lamb

2 teaspoons olive oil

2 medium onions, chopped

3 medium carrots, diced 

2 teaspoons chopped fresh rosemary

2 tablespoons all-purpose flour

5 cup low-sodium beef broth

1 teaspoon salt

Freshly ground black pepper

1 can corn

1 can creamed corm

2 small head cauliflower, cut into florets

2 cups shredded mozzarella

Directions

In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. 

Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and rosemary and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).

Top with the corn mixture (creamed and bits).

Preheat the oven to 350 degrees F. Boil the cauliflower in beef broth (enough to cover)  and cook until the cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the cauliflower with a potato masher until smooth. 

Spread the cauliflower on top of the corn and bake until heated through, about 25 minutes. Then top with a little shredded mozzarella and broil for a couple of minutes until bubbly and golden brown.

Recipe inspired from  Ellie Krieger' s at the food network

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