Alice’s carb free sheperd’s pie

I was lucky enough to first try this at Alice and Oscar’s dinner party and was blown away by how yummy it was. Alice kindly gave me the recipe and I just simply had to have a go myself.

First thing to do is make the meaty part. Everyone has their own recipe for this and mine even varies depending on what ingredients I have. Basics include:

  • onion
  • garlic
  • minced beef
  • small bit of carrot
  • tin of tomatoes
  • tomato puree
  • splash of red wine

Fry the onions gently with any other vegetables. Then add the mince and brown that off nicely.

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Whack in the rest of the ingredients and leave it to simmer for about 45 minutes so that all the flavours come together.

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Next turn you attention to the butternut squash topping:

  • 1 butternut squash
  • 1 dollop of creme fraiche
  • 2 sage leaves
  • chilli flakes
  • parmesan
  • butter

Peel and dice the butternut squash. Using a heavy based pan, melt a decent knob of butter until its foaming. Add in the sage leaves and fry for another minute. Remove and whack in the butternut squash and cover with a lid. Leave for 20 mins.

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Once cooked, roughly mash with a fork and then add parmesan, chilli flakes and creme fraiche. Stir once again.

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Put your sheperd’s pie together and top with a bit of parmesan and then whack in a pre-heated oven for 20 minutes until the top is golden and the cheese browned.

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Serve with steamed and buttered kale. Delicious.

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