Cheesy & Low-Carb Shepherd's Pie

This recipe is my absolute favorite. I cook this almost every other week because it is baby and hubby approved! I also make this recipe in my cast iron dish so I don't have to use two pans and save time.

Instead of using the usual mashed potatoes I replace it with riced cauliflower! Yep - you cannot taste the difference. I add fresh garlic into the chopper when mashing up the cauliflower so no one can taste the difference.

How to rice cauliflower? Easy 4 ways:

1. Chop a head of cauliflower into itty bitty pieces;

2. Grate it;

3. Throw a few pieces at a time into your processor, or;

4. Purchase pre-riced cauliflower.

I usually purchase pre-chopped or pre-riced cauliflower and throw it into my processor to mash and in order to save heaps of time. Almost all grocery stores carry them now in the pre-mixed salad section.

Ingredients:

• 1 head of Cauliflower

• Garlic

• Ginger

• Onion

• Ground meat (I normally use AB Beef)

• Salt

• Pepper

• Turmeric

• Additional veggies of your choice - in this recipe I used the following, but I sometimes use frozen veggies to save time - spinach, peppers and mushrooms

• Grated cheese

Directions:

1. Pre-heat oven to 350 degrees

2. Saute base (onion, garlic & ginger)

3. Add ground meat and cook until no pink remains

4. Add veggies and cook until done

5. Add seasonings and spices

6. If not using an oven-safe dish, add all of the ingredients to an oven-safe one

7. Pulse the cauliflower with garlic until it's mashed and add to the above ingredients

8. Top with grated cheese and bake for 20 minutes or until cheese bubbles