Serves 6
585Calories
49 gFat
25 gProtein
12 gTotal Carbs
4 gFiber
8 gNet Carbs
Ingredient List
2 tbsp Olive oil
1 small shallot, minced
1 small fennel bulb, trimmed, cored, and finely chopped
3 celery stalks, diced
Sea salt and ground pepper to taste
1 1/2 lbs ground lamb
1 tbsp Mix of herbs (oregano, thyme, rosemary)
1 1/2 tsp garlic powder
3 tbsp tomato paste
1 cup good bone broth (beef)
2 tbsp red wine vinegar
6 oz green beans, cut to 1/2-inch pieces
1 medium head cauliflower, trimmed and cut into evenly sized florets
4 tbsp butter
1 large egg
2 large egg yolks
1/2 tsp paprika, for garnish (optional)
Instructions
Preheat oven to 350° (175°C). Place a 9-inch square baking dish on a rimmed sheet pan.
Heat the olive oil in a large saucepan over medium-high heat. Add the shallot, fennel, celery, and 1/2 tsp salt and cook, stirring often, until the fennel softens and the shallots turn golden-brown (about 8 minutes). Add the ground lamb, dried herbs, and the garlic powder and cook, stirring continuously to break apart the meat while it browns, about 8 minutes more.
Stir in the tomato paste until combined. Add the beef broth and red wine vinegar. Bring to a boil then reduce the heat to medium-low and simmer, uncovered, until the liquid has reduced, about 20 minutes. Stir in the green beans, 1 tsp salt, and the 1/4 tsp pepper, then let the mixture simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and spoon the mixture into the casserole dish. Set aside.
In a large pot with a lid, combine the cauliflower florets and 1 inch of water, then bring the water to a boil over high heat. Cover, let the cauliflower steam until very tender when pierced with a paring knife, 8-10 minutes. Carefully pour off water to drain the cauliflower. Add the butter, 1 tsp of salt and 1/8 tsp of pepper to the pot. Use an immersion blender or food processor to blend the cauliflower into a smooth puree. Add the egg and the egg yolks and puree until well blended and smooth. Should be somewhat thick in consistency.
Spoon cauliflower puree over the lamb mixture. Sprinkle with paprika, transfer the baking pan with the casserole to the oven, and bake until the mash is golden brown and the filling is bubbling around the edges, 30-35 minutes.
*Substitute ground beef and change up the herbs for Keto Cottage Pie.
Credit where credit is due: Keto Mojo Savory Keto Shepherd's Pie
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