In the rolling hills of the English countryside, where tradition melds with the tranquility of pastoral life, there lived a chef named William. William was renowned in his village for his culinary prowess, especially for his ability to transform simple, hearty dishes into gourmet fare. However, William’s world changed when he embraced the ketogenic lifestyle, a decision that led him to rethink his approach to traditional recipes.
One chilly autumn evening, with the desire to warm the hearts and bellies of his family, William set his sights on reimagining the classic Shepherd’s Pie, a staple of comfort food in his beloved countryside. Determined to stay true to the essence of the dish while making it completely keto-friendly, William embarked on a culinary adventure.
He chose ground fatty meat for its richness and flavor, ensuring the base of the pie would be as comforting as it was satisfying. To replace the traditional potato topping, William turned to riced cauliflower, a stroke of genius that allowed him to capture the texture and heartiness of the original topping without straying from his keto principles. The cauliflower was whipped with eggs, olive oil, and seasoning, transforming it into a creamy, flavorful layer that perfectly complemented the meaty base.
Finely diced red pepper added a splash of color and sweetness to the dish, while a touch of coconut oil in the meat mixture ensured a moist and tender filling. Once assembled and baked, William garnished his Completely Keto Shepherd’s Pie with a sprig of parsley, a nod to the dish’s rustic roots.
Serving this innovative creation at his family’s dinner table, William watched as their initial skepticism turned into delight. The Completely Keto Shepherd’s Pie was more than just a meal; it was a testament to William’s creativity and dedication to his health and culinary heritage. It proved that even the most traditional dishes could be adapted to fit modern dietary lifestyles, bridging the gap between the past and the present, and between cherished comfort food and healthy living.
Ingredients
- 2 Large onions
- 2 lbs ground fatty chopped meat
- 6 eggs
- 12 cups Packages Riced Cauliflower
- 1 1/2 Tsp Pink Himalayan salt
- 1/2 Tsp Pepper
- 1 red pepper finely diced
- 2 Tbs olive oil or coconut oil
- 1 tbs coconut oil
- 1 Sprig of parsley to garnish
Instructions
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Using a large stove top pan heat up oil on medium heat
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Chop one onion in small pieces and toss in pan to sizzle and brown
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When onions are browning add diced red pepper.
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Add ground beef and stir until done. Stir often because the meat cooks quickly.
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Use coconut oil to grease lasagna pan.
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pour meat in the bottom of the pan and let cool.
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Add riced cauliflower and remaining onion and eggs to food processor.
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Add salt and pepper
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Process until creamy texture.
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Pour over browned meat in lasagna pan.
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Bake in oven at 350 for 30 minutes.
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Take out of oven briefly and put some coconut oil on the top to help brown the mixture.
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Put back in oven for another 30 minutes.
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Garnish with parsley
