Low-Carb Shepherd’s Pie with Cauliflower Mash

Ingredients

• 1 large (1 1/2-pound cups Cauliflower Cut into Florets
• 1 tablespoon Olive oil
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Sea Salt
• 1 pound Bison Or turkey
• 1 teaspoon Sea Salt
• 1 1/2 cups Cremini Mushrooms
• 1 medium Onion
• 1 large Carrot
• 1 1/2 tablespoon Tomato paste
• 3/4 teaspoon Dried thyme
• 1 1/2 cup Beef broth
• 1 tablespoon Worcestershire sauce
• Black pepper To taste
• 1/4 cup Parmesan

Instructions

1. For the topping
2. Steam the cauliflower over boiling water until very tender, 10–12 minutes. Drain and place in a food processor. Add the olive oil, nutmeg and salt, and process until smooth. Set aside.
3. For the filling
4. Preheat the oven to 400°F. Heat a large oven-proof sauté pan sprayed with cooking spray over medium-high heat. Add the bison and cook, breaking up meat with a spatula, until browned, 5 minutes. Drain and set aside.
5. Return the sauté pan to medium-high heat and add the oil. Add the mushrooms, onions, carrots and thyme and sauté, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook until it begins to brown, 1 minute. Add the broth and bison and reduce heat to medium low. Simmer uncovered, stirring occasionally, until thickened slightly, 3 minutes. Season with pepper to taste.
6. Remove the pan from heat. Gently spoon the cauliflower over the bison mixture. Sprinkle with the cheese. Bake until bubbly around the edges, 20 minutes. Switch on the broiler and broil until the topping is lightly browned (2 minutes), if desired.