This Asian style Shepherd's Pie may be low in carbs but it is full of flavor. Bound to be a family favorite!
Y'all! I did not expect this recipe to be such a hit with the family and I am really excited to share it with all of you. I came up with this dish because a couple of weeks ago, we were having a conversation with our kids about what we used to eat at dinners with our families when we were kids. And Kian told Bella & Jamie that one dish that his dad loved to make when he was a kid, was Shepherd's Pie. So, I thought it'd be great to make that dish for him, to bring back some childhood memories and also to let the kids try out this classic dish.
As some of you may know, we are still on the Slow Carb Diet where we cut out carbs, dairy and sugar except for one cheat day a week. Well, I couldn't wait till Saturday (which is usually our cheat day) to make this dish so I decided to challenge myself a little and make a low carb version of it.
I pulled out one of my old recipes that is an absolute favorite with the family, Ginger Soy Minced Beef, and modified it slightly for the pie filling. And, instead of using mashed potatoes, I used mashed cauliflower. It was really a simple dish and I never expected it to be this popular. I actually thought the kids might not enjoy it as much and was prepared to break out the mac & cheese back up. But it was so good, and healthy too, that we had no leftovers! A whole 2.5 qt casserole was gone! This is for sure, going to be a frequent dish in our household.
Asian Low Carb Shepherd's Pie
by Miss Crumbs A Lot
2 whole Cauliflower Heads
1 tsp Salt
1 tsp Garlic Powder
2 lb Minced Beef (90% lean, 10% fat) *I usually get grass-fed beef as well
2 cloves Garlic (minced)
2 oz Ginger (minced)
1 Onion (finely diced)
8 oz Edamame Soy Beans
2 tbsp Vegetable Oil
3 tbsp Oyster Sauce
2 tbsp Shaoxing Chinese Cooking Wine
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
1 tsp Sesame Oil
1 tsp Shallot Oil
Dash of White Pepper Powder.
1. Prepare the cauliflower mash first. Cut cauliflower into small chunks and place them in a deep dish. Steam cook them for 10 to 15 minutes or until they are soft.
2. Drain any excess liquids and place cooked cauliflower in a food processor. Add in 1 tsp salt and 1 tsp garlic powder. Blend until a smooth mash is produced. Set aside.
3. Prepare the sauce by mixing 3 tbsp oyster sauce, 2 tbsp Shaoxing Chinese cooking wine, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, 1 tsp shallot oil and a dash of white pepper powder together in a bowl and set aside.
4. In a cast iron pot or a pot with a heavy bottom, heat up 2 tbsp of vegetable oil. Add in minced garlic and ginger, stir fry for a few minutes until it is fragrant.
3. Add in finely diced onion and continue stir frying until the onions are translucent.
5. Add in minced beef and stir fry further, breaking up the meat as you fry until the meat is cooked. Add in 8 oz edamame soy beans, the prepared sauce and mix well. Allow it to simmer for a few minutes.
6. Place the cooked meat mixture in a 2.5 qt casserole dish or oven proof deep dish and spread the cauliflower mash evenly over the top.
7. Bake at 350 degrees F for 30 minutes.
Makes 4 Servings
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.