Shepherds' Pie, Family Size!

I was in the mood for Shepherds' Pie so I Googled for a low carb version. Of course I tweaked it quite a bit!

It is *mostly* low carb and *mostly* paleo. I did take a couple of liberties as you will see. You will be able to easily make changes to make it more exact if you want.

It filled my huge lasagna pan, and the six of us barely ate half. I have a hard time switching back and forth to the college boys being home. When they are here, it seems there is never enough! But this would be easy to adapt quantities, too.

It was liked by all, and will be a keeper.

Shepherds' Pie

4 pieces bacon, chopped
3 pounds ground beef
large onion, chopped
1 tsp. sea salt
1/2 tsp. pepper
2 cups chopped vegetables of your choice. I used carrots, yellow squash, and broccoli.

2 eggs, beaten
1/2 cup plain yogurt or sour cream
2 cups shredded cheddar cheese, divided

1 head cauliflower (or 16 oz. package frozen)
1 medium potato (peeled if you like. I don't peel mine.)

1/2 cup plain yogurt or sour cream
2 T butter
1/4 cup heavy cream
1 tsp sea salt
1/2 tsp pepper

In a large skillet, fry the bacon until crisp. Remove and set aside. In the same skillet, brown ground beef and onion. Drain. Add the vegetables and heat for about 5 minutes. Remove from heat. Taste and adjust seasonings.

Mix the 1/2 cup yogurt with the beaten eggs. Stir into meat mixture along with 1 cup of cheese. Spread into pan(s). I used a large lasagna pan. It's about 15x12. You could also use two 9x13 pans with no problem.

Meanwhile, cut the potato into chunks and cook with cauliflower in boiling water for about 12 minutes until very tender. Drain well. Put the cauliflower, potato, 2 T butter, 1/2 c yogurt and 1/4 c cream into a food processor. Process until smooth. Adjust seasoning if necessary, then spread over the meat mixture in the pan(s). Sprinkle the remaining cheese on the top.

Bake at 350 for 35 minutes, until hot and bubbly.

NOTES:
* To lower carbs and make it more "legal", leave out potato. It added more authentic taste and texture for not a lot of carbs per serving, but would be fine without it.

* You can cut this recipe in half and use either a 9x13 pan, or a 9x9 pan (will be thicker). We could easily have fed 6 on one pan of this.

* Add whatever veggies you like, in whatever quantity you like, or none at all. The beauty of something like this dish is it's great to use up what you have languishing in the fridge! It would also be a great way to sneak something in that the kids usually don't eat. For instance, I had a few kale leaves that needed to be used, not enough to make kale chips (which the kids will eat), so I chopped it up and stuck it in. :)

* I think in the future I would like the meat mixture to be a little creamier, so if I cut the recipe in half I would use the same amounts of egg and yogurt. If I made the large recipe, I would double that. Just my personal preference.