As you’ve probably all now noticed…Ryan does a lot of the cooking. And he is superb at it (follows in his father’s footsteps…Yea…Just a little sucking up…)

You’ve also probably noticed…I’m obsessed with cauliflower! (Getting sick of me repeating that, huh?)

Combine those two things and you are bound to end up with one great meal! Which Ryan did indeed do this past weekend. He created the LOW CARB SHEPARD’S PIE!

If you double the recipe, you could easily make this dish tonight and have dinner or lunch for almost the rest of the week!

Casseroles like this are great if you don’t have the time to cook or simply don’t enjoy cooking each and every night.

I have lots of clients complain that eating well is so hard because they have to cook when they get home and are exhausted from a long day of work. But when you make a meal like this Shepard’s Pie on a Sunday or Monday, you end up with HEALTHY leftovers you can easily reheat when you get home late, tired and drained from work!

Healthy eating doesn’t have to be difficult or even extremely time-consuming. You just need to plan ahead a little.

So here is a great recipe to use when meal prepping for this week!

Low Carb Shepard’s Pie 

Ingredients:
1lbs grass-fed ground beef
1/2 head cauliflower
2 tbsp pasture butter
2 oz Grass-fed Cheddar Cheese
1 egg
1/4 cup beef broth
Spices (Cumin, garlic) and Salt and Pepper to taste

Steam cauliflower in water until softened a bit. While cauliflower is steaming, heat a little oil in a skillet on medium-high heat.

Add beef and broth to skillet. Cook allowing the broth to reduce and the beef to brown.

Take steamed cauliflower and add to food processor with butter and egg.

Turn the broiler on your oven on low.

Once broth has reduced and beef is basically cooked through, add to a casserole dish. Place beef on bottom and then scoop cauliflower mash on top. Place in the oven under the broiler and allow the cauliflower mash to brown slightly.

Remove from oven and top with sliced/grated cheese and place back under broiler. Allow cheese to slightly brown and crisp up.

Then scoop out the shepard’s pie and enjoy! You can easily refrigerate the leftovers as the recipe above makes about 4 servings (although if you are Ryan and I on a Saturday afternoon after a morning fast and workout, you will eat the entire thing).

P.S. Posted this one for you *la. Just another meathead you are following on IG for meal prep ideas! 😛