Last night’s cooking adventure was Low Carb Shepherd’s Pie. I used the following ingredients:
1/2 cup of chopped celery
1/2 cup of chopped green beans
1/2 cup of chopped mushrooms
2 Tbsp of butter
1 lb of ground beef
1/2 cup of beef broth
1/2 tsp of rosemary
1/2 tsp of thyme
1 Tbsp tomato paste
Salt, Pepper, Onion Power, and Paprika–to taste
1/2 cup of shredded cheese
1 batch of radish puree–with or without garlic
(http://lconeday.blogspot.com/2012/01/low-carb-radish-puree.html)
Preheat oven to 400 F. Sautee the celery, green beans, and mushrooms in the butter until softened. Set the vegetables aside. In the same pan, brown the ground beef until no longer pink. Add the vegetables, beef broth, tomato paste, and spices (except paprika). Allow the mixture to simmer for 5-10 minutes. Pour the mixture into a baking dish sprayed with cooking spray. Next, spread the radish puree evenly over the meat/veggie mixture. Sprinkle the top with paprika and cheese. Place the dish in the oven and bake until the cheese melts.
Low Carb Shepherd’s Pie Recipe (Printable Version)
Picture of the vegetable mix:
Net Carb Count*:
Low Carb Shepherd’s Pie: 22 net carbs (entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I loved how this recipe turned out! I used low carb veggies in placed of the usual vegetables used in Shepherds Pie. I’m not a fan of onions, but they can be used instead of green beans (the carb count will increase). I used the Radish Puree in place of the mashed potatoes. The puree has a pink color to it, but tastes really good if you can get past the color. If not, I would suggest using daikon radishes or mashed cauliflower (can be made similar to the Radish Puree). The Radish Puree has less carbs which is also why I used it for this recipe. Also, the puree can be made with or without garlic, depending on your preference.
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