Steak Shepard's Pie
A delicious and hearty Shepard's Pie made using steak instead of traditional beef mince/ground beef.
Servings 6
Calories 971.1kcal
Ingredients
- 1 kg chuck or gravy beef, diced
- 2 onions, sliced
- 10 medium mushrooms, sliced
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cups beef bone broth can sub with beef stock
- 2 tbsp coconut flour
- 1 tbsp tomato paste
- 2 bay leaves
- 1 quantity Cauliflower Mash
- 2 tbsp sour cream
- salt. to taste
- pepper. to taste
Instructions
- Make Cauliflower Mash according to recipe, adding in your 2 tablespoons of sour cream. Heat olive oil in a large pot. Add beef, season with salt and pepper and seal. Remove and set aside.
- Heat butter and add mushrooms and onions. Cook, stirring frequently until onions start to soften. Add back beef, add coconut flour and cook for a few minutes, stirring.
- Add tomato paste and bay leaves and stir to combine. Add stock one cup at a time, stirring well after each addition.
- Bring to the boil, reduce to a simmer and cover. Simmer for 1 ½ - 2 hours until sauce has reduced and thickened. Pour into a deep pie dish.
- Cover with your Cauliflower Mash, spreading it out over the pie filling. Bake in the oven at 180C for 20-25 minutes or until Cauliflower Mash is golden. Make sure to place a foil lined tray on the shelf under your pie dish to catch any liquid that boils over the sides.
- Remove from the oven, allow to cool off a little and serve.
Notes
Net Carbs - 6.9g
Nutrition
Calories: 971.1kcal | Carbohydrates: 10.9g | Protein: 44g | Fat: 83.8g | Fiber: 4g | Sugar: 4.2g