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My mom used to make Shepherds Pie in a brown ceramic dish with a big handle. It was creamy and beefy with lots of delicious gravy.
With the explosion of cauliflower, I can make lovely roasted and whipped *faked* potatoes… perfect to top the beef and gravy. This is a wonderful warm and comforting dish that you will love.
This recipe uses a cup of corn but if you are a new post op, it may be hard for you to digest plus it adds carbs you might not want in your daily stats. Swap out cooked green beans for the corn and all is good.
Shepherds Pie... Low Carb, High Gravy, Bariatric Eating Style
Author: Susan Maria Leach, Before & After
- 1 medium onion, finely chopped
- 1 teaspoon olive oil
- 1 pound ground sirloin
- ½ teaspoon black pepper
- 1½ cups beef stock
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 1 cup frozen baby corn
- ½ large head cauliflower, roasted and puréed
- ½ cup shredded horseradish cheddar or sharp cheddar
- ½ teaspoon sea salt
- 1 tablespoon butter
- Cook onion in olive oil in a medium skillet, over medium high heat, until softened. Add the beef and cook until browned - drain off any fat.
- Mix beef stock and cornstarch in a small bowl, add to pan, bring to a boil and cook until gravy is thick and glossy.
- Season with black pepper and Worcestershire. Pour into a 2 quart baking dish or divide into four small ovenproof dishes. Add a layer of corn.
- Blend puréed cauliflower with cheese, salt and butter - divide and spread over each dish - bake in 350 degree oven until crust is golden and gravy is bubbling around edges.