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. The ideal bariatric texture that with a few swap outs works for our dietary goals. 

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. Replace with cooked green beans and all is good.

 

Ingredients

  • 1 medium onion, finely chopped
  • 1 teaspoon olive oil
  • 1 pound ground sirloin
  • 1/2 teaspoon black pepper
  • 1 1/2 cups beef stock
  • 1 tablespoon cornstarch
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen corn
  • 1/2 large head cauliflower, roasted and puréed
  • 1/2 cup shredded sharp cheddar
  • 1/2 teaspoon sea salt
  • 1 tablespoon butter
  • Instructions

    • 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.
    Bariatric Recipes Advice, Rants & Support Podcast: Real Talk