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home > recipes > meat > low-carb shepherd's pie
from US Bottom layer: 1 1/2 lb ground beef -- cooked (1 1/2 to 2) 1 cup Five Brother's Alfredo or 4 cheese sauce thinned by 1/4 cup cream (8 carbs) Middle layer: 1 cups your favorite green vegetable -- cooked (1 to 2) could be green beans, asparagus, Brussels sprouts leaves, whatever you'd like! (carbs depend on vegetable, but probably 6-8) Top layer: 1 cup rutabaga (11.38, 3.5 of it fiber) 1 1/2 cups turnips (12, 3.51 of it fiber) 1/4 tsp salt 2 Tbsp butter 2 Tbsp sour cream 1 egg Preheat your oven to 400 degrees. Peel rutabaga and turnips, making sure to remove the tough top bits; place in a saucepan. Cover with water and bring to a boil. Cover with pan lid, lower heat and simmer for about an hour until tender. Drain then cube and place veggies and remaining ingredients in a food processor; puree. Add egg while processor is whirring and let it go for another 20 seconds or so to make sure it's mixed in well. (You can also cube them ahead of time then simmer for about 20 minutes and it doesn't take so long to cook, but both veggies are so hard and woody I've given up on that technique and just boil them whole.) Final topping: approx 1/3 cup grated parmesan or mizithra cheese Putting it all together: Mix the cooked beef and sauce together and put it in the bottom of a large casserole dish. Layer the cooked vegetable over it, then the turnip/rutabaga "mashed potatoes". Sprinkle the grated cheese over the top. Bake covered for 25 minutes, then uncover and bake an additional 5-10 minutes or until top layer is golden brown. Carbs: total for recipe = 31.38 - 7.01 for fiber = 24.37; per serving, approx 6.0925. (all amounts approximate)

Low-carb Shepherd's Pie


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keyword: shepherd's
ethnicity: english
recipes for meat
recipes by sbrooks
Email Address:
(posted April 14, 2004)

from US

Bottom layer:
1 1/2 lb
ground beef -- cooked (1 1/2 to 2)
1 cup Five Brother's Alfredo or 4
cheese sauce
thinned by 1/4 cup
cream (8 carbs)

Middle layer:
1 cups your favorite
green vegetable -- cooked (1 to 2)
could be
green beans, asparagus, Brussels
sprouts leaves, whatever you'd like!
(carbs depend on vegetable, but probably 6-8)
Top layer:
1 cup
rutabaga (11.38, 3.5 of it fiber)
1 1/2 cups turnips (12, 3.51 of it fiber)
1/4 tsp
salt
2 Tbsp
butter
2 Tbsp
sour cream
1
egg

Preheat your oven to 400 degrees.
Peel rutabaga and turnips, making sure to remove the tough top bits; place in a saucepan. Cover with water and bring to a boil. Cover with pan lid, lower heat and simmer for about an hour until tender. Drain then cube and place veggies and remaining ingredients in a food processor; puree. Add egg while processor is whirring and let it go for another 20 seconds or so to make sure it's mixed in well. (You can also cube them ahead of time then simmer for about 20 minutes and it doesn't take so long to cook, but both veggies are so hard and woody I've given up on that technique and just boil them whole.)

Final topping: approx 1/3 cup grated parmesan or mizithra
cheese
Putting it all together:

Mix the
cooked beef and sauce together and put it in the bottom of a large casserole dish. Layer the cooked vegetable over it, then the turnip/rutabaga "mashed potatoes". Sprinkle the grated cheese over the top. Bake covered for 25 minutes, then uncover and bake an additional 5-10 minutes or until top layer is golden brown.

Carbs: total for recipe = 31.38 - 7.01 for fiber = 24.37; per serving, approx 6.0925.
(all amounts approximate)



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