I found a recipe recently for Shepherd's Pie online, which looked fantastic.
However, the whole "low-carb" thing tends to put a wrench into some of the recipes I'd like to try.
That being said, I figured I would take the recipe and create some revisions.
Before long, I had written out something that barely recognized the original recipe.
Regardless, it sounded pretty good. And I love experimenting in the kitchen.
So I decided to give it a go.
First, I sauteed some mushrooms, onions, and peppers. Once they were about halfway done, I added some ground beef into the mix.
While that was cooking, I grated some cauliflower onto a plate (as a substitute for the potato crust that is usually found on Shepherd's Pie).
Once the beef had cooked thoroughly, I drained most of the liquid and placed the skillet back on the eye at a lower temperature. I then added half a package of cream cheese and one can of cream of mushroom soup. I mixed everything together and allowed the cream cheese to melt. I then poured the mixture into a small aluminum pan, sprinkling the shredded cauliflower on top. As a final touch, I sprinkled on some shredded cheese. Then, I cooked the pie at 350 degrees for 30 minutes.
It came out looking like this.
Before eating, I added a little more cheese and a dash of paprika.
And boy, was it good (if I do say so myself).
I plan on eating this casserole for the next several meals.
Here's another one to add to the low-carb recipe collection!