Keto shepherd's pie gratin

Mar 10, 2023Recette Keys Nutrition

Steps

In a large skillet, cook ground beef until no longer pink, about 12 minutes. Sprinkle the meat with chopped rosemary; once cooked, rosemary has an anti-inflammatory action (see this article for more details). Once cooked, transfer the meat with a slotted spoon into a baking dish.
In the same pan, add the garlic, onion, salt and pepper to the meat fat. When the onion is blanched, add the coconut flour and mix well. Then add the red wine and simmer to reduce the amount of liquid by half. Transfer this mixture to the meat.

In a steamer (or in a metal mesh strainer placed over a lidded pot containing a little water), place the cauliflower florets and garlic cloves. Steam for 8 minutes until the cauliflower is really tender.
Drain the cauliflower and garlic before puréeing them in a blender or food processor. Add the filling ingredients: cream cheese, butter, salt and pepper. Mix.
Transfer the cauliflower puree to the beef, then sprinkle the Swiss cheese on top. Bake for30minutes. You can increase the oven temperature to toast the cheese a few minutes before the end of cooking. Remove from the oven and serve with greens in olive oil.

1 cauliflower about 1 pound
2 cloves of garlic
1/4 cup lactose-free cream cheese or coconut cream if you're doing paleo
3 vs. soup butter, clarified butter or ghee
1 vs. tsp sea salt
1/2 vs. tsp pepper
1 cup Swiss cheese grated or other naturally lactose-free cheese like Gouda, Gruyère, Emmenthal or aged cheeses - omit for paleo

In a large skillet, cook ground beef until no longer pink, about 12 minutes. Sprinkle the meat with chopped rosemary; once cooked, rosemary has an anti-inflammatory action (see this article for more details). Once cooked, transfer the meat with a slotted spoon into a baking dish.
In the same pan, add the garlic, onion, salt and pepper to the meat fat. When the onion is blanched, add the coconut flour and mix well. Then add the red wine and simmer to reduce the amount of liquid by half. Transfer this mixture to the meat.

In a steamer (or in a metal mesh strainer placed over a lidded pot containing a little water), place the cauliflower florets and garlic cloves. Steam for 8 minutes until the cauliflower is really tender.
Drain the cauliflower and garlic before puréeing them in a blender or food processor. Add the filling ingredients: cream cheese, butter, salt and pepper. Mix.
Transfer the cauliflower puree to the beef, then sprinkle the Swiss cheese on top. Bake for 30 minutes. You can increase the oven temperature to toast the cheese a few minutes before the end of cooking. Remove from the oven and serve with greens in olive oil.

Servings: 6

Net carbs: 6g

Protein: 35g

Fat: 42g