Low Carb Shepherd's Pie

1. 1

   Break cauliflower into flowerets and boil in salted water until quite soft.

2. 2

   Melt 2 tbsp (30 ml) of the butter.

3. 3

   Drain cauliflower well, and puree in food processor with cream cheese, sour cream and melted butter.

4. 4

   Add salt, pepper, mace and parmesan to taste.

5. 5

   When smooth and resembling mashed potatoes, set aside.

6. 6

   Slice mushrooms and saute in remaining butter until fairly soft.

7. 7

   Add meat and break up with wooden spoon.

8. 8

   Saute until brown, and add sage, thyme, Worcestershire and salt and pepper.

9. 9

   Add scallions and cook for a few more minutes.

10. 10

    Peel turnip and carrot and cut into 1-inch dice.

11. 11

    Steam or parboil until done, but still firm.

12. 12

    Add diced squash (washed but unpeeled) when other vegetables are almost done.

13. 13

    Drain vegetables.

14. 14

    Add peas to vegetable mixture without pre-cooking.

15. 15

    Preheat oven to 350 degrees (175 C.).

16. 16

    In an 8-inch square deep dish or other ovenproof casserole, place vegetables and meat mixture in two layers, ending with meat.

17. 17

    Pour stock over mixture.

18. 18

    Spread pureed cauliflower over the top and bake uncovered for 40-50 minutes.

* Per serving · 4 servings · Values may vary.