Ketogenic Diet for Two: 100 High-Fat, Low-Carb Recipes Portioned for Pairs by Martens Thomas

Author:Martens, Thomas [Martens, Thomas]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-08-24T16:00:00+00:00

For the pie

2 tablespoons extra-virgin olive oil

2 celery stalks, chopped

½ medium onion, chopped

2 garlic cloves, minced

1 pound ground beef (80/20)

¼ cup chicken broth

1 tablespoon tomato paste

1 teaspoon pink Himalayan sea salt

1 teaspoon freshly ground black pepper

½ teaspoon ground white pepper

For the topping

2 (12-ounce) packages cauliflower rice, cooked and drained

1 cup shredded low-moisture mozzarella cheese

2 tablespoons heavy (whipping) cream

2 tablespoons butter

½ teaspoon pink Himalayan sea salt

½ teaspoon freshly ground black pepper

¼ teaspoon ground white pepper

¼ teaspoon garlic powder

1 . Preheat the oven to 400°F.

2 . To make the pie: In a large sauté pan or skillet, heat the olive oil over medium heat. Add the celery and onion and cook for 8 to 10 minutes, until the onion is tender.

3 . Add the garlic and cook for an additional minute, until fragrant.

4 . Add the ground beef, breaking it up with a wooden spoon or spatula. Continue to cook the beef for 7 to 10 minutes, until fully browned.

5 . Stir in the broth and tomato paste and stir to coat the meat. Sprinkle in the salt, black pepper, and white pepper.

6 . Transfer the meat mixture to a 9-by-13-inch baking dish.

7 . To make the topping: In a food processor, combine the cauliflower rice, mozzarella, cream, butter, salt, black pepper, white pepper, and garlic powder. Puree on high speed until the mixture is smooth, scraping down the sides of the bowl as necessary.

8 . Spread the cauliflower mash over the top of the meat and smooth the top.

9 . Bake for 10 minutes, until the topping is just lightly browned. Let cool for 5 minutes, then serve.

Variation Tip: If you want to make a shepherd’s pie, swap the beef for some ground lamb. Also, add a pinch of rosemary and thyme to complement the flavors.

Macronutrients: 70% Fat, 21% Protein, 9% Carbs

Per serving: Calories: 564; Total Fat: 44g; Protein: 30g; Total Carbohydrates: 13g; Fiber: 4g; Erythritol: 0g; Net Carbs: 7g

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