This Low-Fat, Low-Carb Shepherds Pie has that delicious taste of comfort food but without the guilt factor.
The creamy cauliflower and cottage cheese topping tastes great! This Low-Fat, Low-Carb Shepherds Pie is perfect especially for the cold weather. So yummy and definitely better for you because of all the veggies in there!
Low-Fat, Low-Carb Shepherds Pie
Course: MainCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesCalories
250
kcalTotal time
40
minutes
Cook Mode
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Ingredients
1 cup Broccoli
2 Cauliflower-whole heads
3 Celery
3 tbsp Cottage Cheese-(fat free)
1 Onion -diced finely
0.5 small Zucchini
1 Capsicum
.5 kg Beef Mince-lean
5 cups Cabbage
2 Carrots
Directions
- Cut up the vegetables (except for the onion) and steam until soft.
- Remove cauliflower. Set aside.
- Dice onion finely and brown in a frypan with a little olive oil.
- Add mince and brown well.
- Once cooked, add the red wine vinegar to taste.
- Pre-heat oven to 180 degrees.
- Mix mince and steamed vegetables together in a large casserole dish.
- Mash or puree the cooked cauliflowers until there are no lumps. Mix in some pepper and the cottage cheese to make the cauliflower creamy.
- Spread the cauliflower over the top of the meat and veggies and bake for 10 – 20 minutes or until the cauliflower is golden.
Notes
- Low-Fat, Low-Carb Shepherd’s Pie is not suitable for freezing.
- This always tastes best if it is made ahead of time (i.e., one or two days before eaten).
- For a crunchy top, sprinkle some breadcrumbs over the cauliflower before placing in the oven.
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