Low Carb Shepherds Pie

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We are covered up in summer squash now, so I thought I would add some to a shepherds pie.

Low Carb Shepherds Pie

topping
1/2 head cauliflower
1 tablespoon butter
1/4 cup cream
2 tablespoons sour cream
1/2 teaspoon each salt and pepper
1/2 cup cheddar cheese
Dried parsley

filling
1 pound ground beef
4 ounces tomato sauce
1/4 cup each diced onion, carrot, bell pepper and summer squash all diced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper

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For topping place broken up cauliflower in microwave safe bowl with the butter, salt and pepper.  Microwave on high until tender. Place in a food processor and process with the cream and sour cream until smooth. Set aside.

For filling brown and drain the ground beef then add all filling ingredients and pour into a greased covered casserole dish.

Top that with the cheddar cheese and then spread the mashed cauliflower over the entire dish. Sprinkle on parsley.

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Cover and bake in a 375 degree oven for 30 minutes. Uncover and bake another 20 minutes or until slightly browned.

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