A not-so-Shepherd's Pie

Carbohydrate counting is a major pain in the ass sometimes. Okay, a lot of times. You just cannot afford to overeat, else you'll get a soaring blood glucose reading two hours later, which makes you disappointed and depressed and wishing for a double chocolate ice-cream,which you can't have, and this makes you even more depressed. Happens to me anyway. It's one of those days where you get lots of the why me?'s. Life just isn't fair sometimes when you think about it.

Good thing my friend brought me to church today and I felt loved and tended. So I'm all good now. Good enough to share a recipe with a butt ugly photograph. :)

Cauliflower Shepherd's Pie


Serves 3 meals


Ingredients:
1 head cauliflower, roughly chopped into small pieces
300g lean minced beef
2 small onions, diced
2 cups celery, chopped finely
1 cup leek, chopped finely
1 medium carrot, diced
1 cup mushrooms, chopped
2 medium tomatoes, roughly sliced
3 tablespoons tomato paste (no added sugar)
3/4 cup grated cheese (preferably Mozarella)
2 teaspoons Worchestershire Sauce
1 tablespoon olive oil
Pepper and herbs to taste

Preparation:
Preheat oven to 150 degrees. Marinate minced beef with Worchestershire Sauce, pepper and herbs for at least 20 minutes. In a deep pan, heat oil and brown onions. Add leek and celery, stir. Add marinated beef and stir until meat is almost completely cooked. Reduce heat. Add tomatoes, mushrooms and carrot. Continue to cook until mushrooms turn soft. Add tomato paste, pepper and herbs, stir. Add a bit of water if sauce becomes too thick. Simmer covered for 10 minutes. Pour beef sauce into baking tray and completely cover with cauliflower. Sprinkle cheese over top layer and bake for 30 minutes or until cauliflower is cooked.

I hope you'll enjoy this as much as I did. I wolfed it down pretty quick with a big bowl of plain lettuce. Hearty and filling, YUM!