Dinner
Keto Shepherd’s Pie
This take on a Shepherd’s pie is a delicious and keto-friendly dish made with cauliflower in place of the potatoes.
TIP: Make the filling ahead of time and reheat when ready to serve.
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 tablespoon unsalted butter
- 1/2 onion, finely chopped or grated
- 2 garlic cloves, minced or grated
- 2 stalks celery, diced
- 1 lb ground beef
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 teaspoon dried mustard
- 1 teaspoon dried thyme
- 1/2 fresh rosemary sprig, leaves removed and chopped
- 1/2 cup frozen green peas
- 2 cups loaded cauliflower faux-tatoes
Utensils
- Wooden Spoon
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Step 1
Select SEAR/SAUTE and add the butter. Once melted, add the onion and garlic and sauté for 1 to 2 minutes. Add the celery and carrots and cook for the 3 to 4 minutes.
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Step 2
Add the ground beef. Cook, using a wounded spoon to break the beef into very small pieces. Once it is browned on one side, about 5 minutes, stir in the tomato paste. Add the broth, dried mustard, thyme, rosemary, and green peas. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
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Step 3
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
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Step 4
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
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Step 5
Stir the beef mixture to combine well. Spoon the faux-tatoes over the top, spreading it out so it covers the filling.
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Step 6
Close the crisping lid. Select AIR CRISP, set temperature to 390 F, and set time to 10 minutes. Select START/STOP to begin, checking for browning about halfway through. If you’d like it crisper and browner, air crisp for 2 to 3 minutes more.
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Step 7
When cooking is complete, spoon the shepherd’s pie into bowls and serve immediately.