Low Carb Mexican Style Shepherd’s Pie

It’s creamy. It’s delicious. It’s hecka nutritious. It’s a Mexican version of the comfort dish, Shepherd’s Pie. Traditionally, this recipe would use a mixture of meat and veggies with mashed potatoes as the “crust” for the top. When using beef, it’s called “cottage pie,’ and when using lamb, it’s called “shepherd’s pie.” My rendition uses grass fed ground beef and whipped cauli mash, and I still called it a shepherd’s pie, why? Because I’m a rebel at heart and like to break the rules! That’s why. Actually, I’m a total rule breaker when it comes to cooking, amongst other things <insert feisty smirk face.>

Okay, so back to this low carb mexican style shepherd’s pie situation I’ve got going on here. Since I’m a lover of spices like cumin, cayenne, and oregano in a lot of Mexican dishes, I thought I’d add in some bell peppers and diced tomatoes to the ground beef mixture. It’s not rocket science here. Most of the time I make meals for myself to eat, I just cook things that I think taste good and make up a name for it, and call it good.

I did manage to sneak in some nutrient dense, gut healing ingredients into the low carb cauli mash topping, because why not?! The cauli mash is so easy and a totally amazing substitute for white potatoes if you’re trying to keep your carbs down. I steam the cauliflower, throw it in the vitamix with a little bit of the water, butter, collagen peptides, and my favorite mct oil called Brain Octane from Bulletproof, then let it whip for a few minutes until it’s super silky smooth! Season with your fav sea salt to taste. So simple, right? And it’s perfect to make a big batch when you’re meal prepping to be able to eat all week long! PS, all the fats from Bulletproof are ON SALE for 10% OFF for the whole month of January! Stock up HERE, no code needed.

I love dishes like this that are comforting but super healthy and compliant if you’re kicking off the new year on a new eating plan like Whole30, or a sugar detox, or just watching your carbs or eating a ketogenic diet. It’s also gluten free as always, plus dairy free too as long as you use either ghee instead of butter, or olive/avocado oil. And, you’ve got your veggies, your protein, and your healthy fats all at once!

Note: I used a cast iron skillet so I could just throw it in the oven to finish baking, but you can definitely cook the filling and transfer it into your favorite 8×8 casserole/baking dish. There was a little extra that wouldn’t fit in my small skillet, so that’s why you see the picture in a red ramekin. This was actually kinda cool to have individual portions, so you could totally try that too.

LOW CARB MEXICAN STYLE SHEPHERD’S PIE

directions

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