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Skinny Shepherd's Pie With Mashed Cauliflower (low-carb, Gluten-free)

Preheat oven to 425 degrees F. In a large, lightly-greased skillet, saute onion and garlic until fragrant, about 1 to 2 minutes. Add beef and Worcestershire sauce, and cook until browned. Add frozen vegetables, broth, tomato paste, coconut flour, Italian seasoning, and salt, and stir well. Let simmer until sauce is thickened, about 5 to 7 minutes. Spread beef mixture into the bottom of a casserole. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

1/4 cup diced yellow onion

2 cloves garlic, minced

1 pound lean ground beef (93% lean)

2 tsp worcestershire sauce

1 cup frozen peas, carrots, and/or green beans

1 cup reduced-sodium beef broth

1 tbsp tomato paste

1 tbsp coconut flour

1/2 tsp italians seasoning

1/4 tsp salt

1

cooking spray

Preparation

1Preheat oven to 425 degrees F.

2In a large, lightly-greased skillet, saute onion and garlic until fragrant, about 1 to 2 minutes. Add beef and Worcestershire sauce, and cook until browned.

3Add frozen vegetables, broth, tomato paste, coconut flour, Italian seasoning, and salt, and stir well. Let simmer until sauce is thickened, about 5 to 7 minutes.

4Spread beef mixture into the bottom of a casserole dish. Spread mashed cauliflower atop of beef mixture. Bake for 20 minutes, and let sit for 10 minutes before serving.

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