LOW-CARB RAMEKIN SHEPHERDS PIE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ◾1/2 medium yellow onion finely diced
◾1/2 lb. lean ground meat
◾8 oz, can peas & carrots
◾1/2 bag frozen cauliflower florets or about 2 c. fresh florets
◾4 oz. low-fat cream of mushroom soup
◾2-3 Laughing Cow wedges
◾1/3 c. shredded cheddar cheese
◾ Salt & Pepper to taste
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Directions: |
Directions:1. Preheat your oven to 350 degrees. Put a small pot of water on to boil.
2. Set a skillet over medium heat and let it get hot. Spray it with nonstick cooking spray and add onions. Sautee about 2 minutes.
3. Add ground meat, browning and mixing in the onions until meat is fully cooked. Drain if necessary. Your pot of water should be boiling so drop cauliflower florets into it.
4. Add peas and carrots and stir. Then add soup and stir. If soup doesn't sufficiently coat the meat mixture, add about 1/4 c. milk. Allow the mixture to warm through then set aside.
5. When cauliflower florets are tender (about 4-5 minutes after returning them to a boil), drain and mash them (I use a basic potato masher). Add the Laughing Cow wedges while the florets are still hot. Mix with spoon until mixture becomes a mash (won't look exactly like mashed potatoes but will bond together and won't look like grated cauliflower anymore either).
6. Place your ramekins on a baking sheet. Ladle in about 1/4 c. meat/veggie mixture. Top with about 1/4 c. of the cauliflower mixture and top with a sprinkle of shredded cheese.
7. Bake ramekins for about 10-15 minutes or until cheese is melted and, if you like, browned. |
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Number Of
Servings: |
Number Of
Servings:4 RAMEKINS |
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