This Low-Fat, Low-Carb Shepherds Pie has that delicious taste of comfort food but without the guilt factor.
The creamy cauliflower and cottage cheese topping tastes great! This Low-Fat, Low-Carb Shepherds Pie is perfect especially for the cold weather. So yummy and definitely better for you because of all the veggies in there!
Method
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Cut up the vegetables (except for the onion) and steam until soft.
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Remove cauliflower. Set aside.
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Dice onion finely and brown in a frypan with a little olive oil.
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Add mince and brown well.
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Once cooked, add the red wine vinegar to taste.
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Pre-heat oven to 180 degrees.
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Mix mince and steamed vegetables together in a large casserole dish.
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Mash or puree the cooked cauliflowers until there are no lumps. Mix in some pepper and the cottage cheese to make the cauliflower creamy.
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Spread the cauliflower over the top of the meat and veggies and bake for 10 - 20 minutes or until the cauliflower is golden.
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Low-Fat, Low-Carb Shepherd's Pie is not suitable for freezing.
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This always tastes best if it is made ahead of time (i.e., one or two days before eaten).
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For a crunchy top, sprinkle some breadcrumbs over the cauliflower before placing in the oven.
