21DSD Shepherd's Pie - 21DSD pg. 134
Preheat the oven to 375F
Chop the cauliflower roughly into 2-inch pieces. Set up a pot with 1 inch of water and a steamer basket. Steam the cauliflower until fork-tender, approximately 10 minutes. While it's still warm, puree the cauliflower in a food processor with the butter, ghee or other fat, and season with salt and pepper to taste.
Cook the bacon in a large skillet over medium heat. When the bacon is halfway done, about 5 minutes, add the diced carrots along with a pinch of salt and pepper. Cook for another few minutes, then add the garlic and ground meat.
When the meat is browned and the carrots are cooked through, add the sage and cinnamon and stir to combine.
Place the meat mixture in an oven safe baking dish (a pie pan or 9 by 9-inch baking dish works well). Top the meat with a layer of the peas, then a layer of the cauliflower puree. Bake for 20 minutes.
If you wish to brown the top after baking, place the oven rack in the top position,set the broiler to high, and place the dish as close to the heat as possible for 5 to 10 minutes, watching closely to avoid burning it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (485g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 814 | ||
Calories from Fat: 536 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.5g | 79 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 24.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 199.4mg | 61 % | |
Sodium 604.6mg | 21 % | |
Potassium 1376.3mg | 36 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 10.2g | ||
Protein 52.3g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 814
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