Shephard's Pie - Low Carb

1 head cauliflower, roughly chopped
1 stalks celery, finely chopped
1 1/2 bell peppers, large dice (use variety of colors)
1 pint jar tomatoes
1 small onion, chopped
1 clove garlic
1/2 pound ground beef 
1 cup cooked Kidney Beans
1/3 cup fresh parsley, finely chopped and loosely packed
2 tablespoons apple cider vinegar, to taste
1/4 cup homemade beef broth 
extra virgin olive oil
salt
pepper

1.  Preheat oven to 450° F.

2.  Place 1 rimmed baking sheet to preheat in the oven. (optional, but helps cook the veggies faster and gives them a nice roasted bottom.)

3.  Take chopped cauliflower and toss it in a large bowl with 1-2 tbsp extra virgin olive oil. Add in d salt. Toss to coat.

4.  In another bowl, toss the tomatoes, onion, and peppers in a tbsp of extra virgin olive oil, salt and freshly ground pepper.

5.  Once oven is heated, take out baking sheet and line with parchment paper, if desired. Place in an even layer the cauliflower on one side and the rest of the veggies on the other.

6.  Bake until nicely roasted, about 20-25 minutes.

7.  While baking, saute garlic in extra virgin olive oil over medium heat.  Add celery and cook until slightly softened.

8.  Add in beef and brown, adding salt and pepper to taste. Add cooked beans to beef.

9.  Once veggies are done, remove them (except for cauliflower) from their baking sheets and add to the beef mixture.  Pour in broth and vinegar and simmer until cooked down slightly. Stir in parsley.

10.  While mixture is cooking down, place the cauliflower in a high-powered blender or food processor and puree. You may need to add more salt at this point.

11.  Pour into 8″ pie plate and top with the roasted cauliflower puree.

12.  Bake at 375° for 15-25 minutes or until heated and the topping has a golden colour. 

Unstuffed Cabbage Casserole

1 small onion, diced
2 cloves garlic, minced
1/4 red pepper, chopped in 1" pieces
2 cups shredded cabbage
8 ounces grass-fed, ground beef (1/2 pound)
1 pint jar tomatoes
1 tablespoon pure apple cider vinegar
Salt and pepper to taste
Extra Virgin Olive oil

1. Lightly grease casserole dishes with extra virgin olive oil.
2. Sauté  the onions in extra virgin olive oil until translucent and edges browned. Add in red pepper and 1 clove garlic, sauté until softened. Remove from heat and transfer to a bowl.
3. Return pan to the stove and sauté the remaining garlic and beef, cook until beef is browned add more Olive oil if necessary.
4. Season beef with salt and coarsely ground black pepper to taste (I used about 1/4 tsp of each). Drain excess moisture/fat if desired.
5. Layer the ingredients starting with shredded cabbage, then the onion and pepper mixture then the ground beef in a 9x9 inch casserole.  Repeat until all the ingredients are used.
6. Add the apple cider vinegar to the tomatoes, add salt and pepper as needed and pour over the casserole. 
7. Bake for 45 minutes at 350°F. or cook in slow cooker on low for 3-4 hours.
8. Great served with carrots or green beans.