Wednesday, April 20, 2011

Cauliflower Shepherd's Pie (Low Carb)



Okay.....yes.....you did read that correctly.....this is a low-carb casserole.  I know I'm not known for having ANYTHING low-carb on my site but this is the exception!  Back before my daughter came home from Korea, Jimmy and I went on a THAT diet.  Ewwww.......I know!  Lord knows I could use THAT diet again but sorry Charlie!  It ain't happenin'!  Can you see the carrots in the background?  Carrots are NOT low-carb (especially if you put brown sugar in them.......guilty!)  

Anyway, I made this casserole back in the day and it was so delicious that we still crave it.  My 11 year old daughter Bay just came in for her THIRD helping!  It's seriously that good!!

Now......a little about my technique.  It's weird!  I know that, but it works so bear with me.  I start with cheese and one layer of cauliflower on the bottom.  Odd I know but that way the hamburger is not all loose and running around the plate.  It holds together much better when serving it up as well.  The other thing that's a little strange is that there is a small amount of cheese in the meat and thyme.  It just adds more cheesy goodness so just do it.    ;)










Cauliflower Shepherds Pie
(Low Carb)


1 large head Cauliflower
3 tablespoons cream cheese
2 tablespoons butter
2-3 tablespoons milk
1 teaspoon chopped garlic
1 1/2 lb. lean ground beef, cooked and drained
1 teaspoon dried thyme
1 (4 oz) can mushrooms, drained
2 cups cheddar cheese, shredded
1 tablespoon chopped chives, optional


Preheat oven to 350 degrees. 
Chop cauliflower and steam until very tender.
Put in a food processor along with cream cheese, butter, milk and garlic and thyme.
Mix well and add season to taste. 
Spray a 9x13 baking dish with a non-stick cooking spray and sprinkle with 1 cup of cheese
and top with ½ of the cauliflower puree. 
Next pour on the hamburger meat and mushrooms then the rest of the cauliflower puree. 
Top with the rest of the cheddar cheese and chives.
Bake for about 30 minutes or until heated through.



The bottom line is that whether you are low-carbing it or not......you will love this casserole!  


10 comments:

  1. Mika I love cauliflower and cheese so this looks like a winner to me. I assume I can use fresh mushrooms as we don't eat canned ones - they are at the supermarket here but it is not something many aussies buy in a can, we much prefer them fresh. So should they be small button mushrooms or chopped larger mushrooms? The ones I can see in your pic look quite large.

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  2. Jutta,
    I prefer fresh too but I keep canned on
    hand for times when I haven't made it to
    market. They are just sliced button
    mushrooms. Hope you enjoy it!

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  3. This looks good, I love cauliflower!! I found you at the Buzz By Thursday hop and I am a new follower. I really need some new recipes, so I am looking forward to your posts.

    Please stop by and have a great day!

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  4. That looks delicious! Hello! I am stopping by from the Thursday Blog Hop! I am your newest follower! I cannot wait to read more! I hope you will hop by my blog and follow me back :)
    http://divvyupdiva.blogspot.com/

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  5. As you know- I'm a big casserole fan... looks great! (I'd have to sub the meat, but I'm used to that) Thanks again for providing a printable version button - SOOOO handy!!

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  6. awesome blog! im a new follower

    http://sugarnspice-nallthingsnice.blogspot.com/

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  7. This looks delicious! I'll be making it - for sure! Have a great weekend!

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  8. YUMMY ~ I love cauliflower!


    New GFC follower from the Mingle With Us Blog Hop

    Karen
    Mommy's' Moments
    http://www.avonbykaren.blogspot.com

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  9. I'm having this for dinner tonight, it smells wonderful and I can't wait to try it.

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  10. Loved this!!! Made it last night and even the bf liked it! Will definitely make again!

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