Low Carb Shepherds Pie!
- 2 pounds ground beef
- 1 medium yellow onion – diced
- 2 carrots – diced
- 3 stalks celery – diced
- 8-10 medium baby Bella mushrooms – quartered
- 2 tablespoons Worcestershire
- 1 cup stock or bone broth – chicken, beef or vegetable
- 3 cloves garlic – minced
- 1 tablespoon dried thyme
- 1 cup frozen peas
- Salt and pepper
- 1 batch rutabaga celery root mash
Preheat oven to 400
In a Dutch oven or stockpot, heat one tablespoon olive oil and add ground beef, cooking until fully browned. If needed, drain excess fat. Scoop majority of browned beef out and set aside, quickly adding onion/celery/carrot mix and allowing to sweat – about 2 minutes. Add mushrooms and allow to cook down slightly before adding garlic and thyme. Mix together, adding browned beef back in. Pour in bone broth or stock, and break up any large pieces of beef. Add Worcestershire sauce, reduce heat to low and allow liquid to reduce by about 1/3
Carefully layer rutabaga celery root mash on top, ensuring it reaches the edges to crisp. Create decorative top using spoon or fork, if desired.
Place into preheated oven for about 35 minutes, until bubbling and slightly browned on top. Remove and allow to cool 15 minutes before serving.
This low carb shepherds pie serves 8!
think I was 9 the first time I ordered shepherds pie at a restaurant. I saw mashed potato topping on the description and I was sold. CARB ME UP, Scotty!!
Honestly, every pleasant memory I have stored in the ol’ noodle has some sort of potato in it. Be it food or my own reflection in the mirror, it’s always there. The mirror part is a direct result of the food portion, by the way.
How the hellcats would I create this glorious gluttonous meal while avoiding the next size up in pants? Cauliflower was out. I just can’t do it. Maybe there are some of you out there who genuinely love mashed cauliflower. I like to think of you as lying liars who are lying out of their lying holes. It’s not good! Stop fibbing.
I remembered the joy I found in my heart the day I realized that you could actually eat the root of a celery stalk and that under its hideous surface, a subtly flavored flesh was just waiting to be mashed up with butter. I like to think that most things in life are just waiting to mashed up with butter. Prove me wrong. I’ll wait…
Anyyyyyyway. I knew the basics of a low carb shepherds pie was gonna be a cinch. Beef? Good! (Please read as Joey from Friends for full effect) peas, carrots, the usual suspects – all fine. Now, if you’re strict Keto-ing, you’re probably all up in arms about the peas. If you want to, leave them out. I choose to make them fit my macros because they’re essential to this dish, in my opinion. If you’re still with me at peas, I suspect you’ve also recovered from your mini-stroke over root vegetables as a sub for mashed potatoes. But I had zero fear because I know you’re smart enough to recognize that a serving of rutabaga celery root mash is only about 6 net carbs, as opposed to about 40 with regular potatoes. We got biggggggg brains and we cannot lie!
I decided to omit the usual tomato paste addition here to save on carbs, and I really don’t miss it. I feel that the Worcestershire sauce totally makes that flavor profile pop and allows me to remove with little remorse. If you wanna add it, however, feel free, along with your bone broth. About 2 tablespoons should do it.
Layer this baby up, pop it in the oven and enjoy yourself a serving of your favorite comfort food, less about 95grams of carbs!