Keto Shepherd’s Pie

When I roast a piece of lamb there is always left overs so I decided to make a shepherds pie with the left overs.

Ingredients

500gm finely chopped leftover cooked lamb
250gm celery
250gm capsicum
500ml Chicken stock
rosemary, parsley, salt
1/2 cauliflower
2 tblspn cream
1 tblspn butter
50gm grated cheddar cheese (optional)

Method

Stage one fry off some onion and garlic
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Cut up your lamb into small cubes as well at whatever veggies you have in the fridge, in this case it is celery and capsicum.
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Add this all to the pan along with 2 cups of chicken stock and some herbs
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Boil cauliflower until tender while meat mix is cooking.

Once veggies in pan start to soften add 1/2 teaspoon of Xanthan Gum to mix, stir and allow to thicken. Then turn off the pan.

Drain cauliflower well and then place in blender with 2 tablespoons of cream and 1 tablespoon of butter. A good hit of salt also. Blitz this until it is a puree.

Place meat mix in an oven proof dish and then spread cauliflower press over the top and a sprinkle of grated cheese of your choice.
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Cook in moderate oven for 40 minutes until browned and bubbly.

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