Cauliflower Shepherd’s Pie

This is a great recipe that uses cauliflower instead of potatoes.

• 1 head cauliflower
• ¼ cup warmed 1% milk
• 1 tbsp. margarine

• 1 lb. lean ground beef
• 2 cloves minced garlic
• 1 pouch Lipton Onion Soup
• 3 cups frozen mixed vegetables
• 1 ¼ cups 1% milk
• 1 tsp. dried oregano
• ½ tsp. pepper

To prepare the topping:

  • Cook cauliflower in water until fork tender. Drain.
  • Mash up and add milk and margarine. (Note: you can get a finer texture if you blend with a hand blender).

For the base:

  • Brown ground beef and garlic in a large skillet. Drain.
  • Add onion soup mix, frozen vegetables, milk, oregano, and pepper.
  •  Bring to a boil. Reduce heat and simmer for 5 minutes.

Spread base mixture into a casserole or 8×8 square baking dish. Cover base entirely with the cauliflower topping. Sprinkle with: 1 cup (6 oz.) of grated cheddar cheese. Bake for 30 minutes at 350° degrees.

Allowances: Makes 6 servings
Each serving contains: ⅓ dairy (group 1), 3 protein (group 6), 1 restricted vegetable (group 2), ½ fat (group 7).

Courtesy Dr. Bishop

Category: Low carb.(also can use for general diets), Recipes Comments Off on Cauliflower Shepherd’s Pie

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