Low Carb Shepherd’s Pie!!

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4 -6 pieces bacon, chopped
2 lbs ground beef
1/2 cup onion, chopped
salt and pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 egg, beaten
8 ounces cheddar cheese, shredded and divided
16 ounces frozen green beans
16 ounces frozen cauliflower
3 tablespoons butter, divided
1/4 cup sour cream


In large skillet, fry bacon until crisp; drain well and set aside.
In same skillet, brown the hamburger and onion, seasoning with salt and pepper; drain fat.

In 8 x 12 baking dish, mix hamburger, bacon, onion and garlic powders. Check seasoning for salt and adjust if needed, then stir in the beaten egg and 1/2 the cheese. Spread over bottom of baking dish.

Meanwhile, in medium pot, cook green beans according to package directions; drain well then return to pot and stir in 1 tablespoon butter. Season to taste with salt. Spread beans over meat layer. In same pot, cook cauliflower for about 10-12 minutes until very tender; drain well.

Put cauliflower, 2 tablespoons butter and sour cream in food processor. Puree until smooth. Adjust seasoning, if necessary, then spread evenly over green beans. Sprinkle remaining cheese over the top. Bake at 350º for 35 minutes, until hot and bubbly.

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