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Low-carb Shepherd's Pie

a low-carb dish - 54.2 g carbs total
12 servings at 4.52 g carbs per serving

 2 C (one squash)    diced butternut squash
 one headcauliflower
 1/2 stick (1/4 C)No Salt Added butter
 2/3 Cheavy cream, divided
 1/4 tfreshly ground black pepper
 1/4 tground nutmeg
 1/4 tpaprika
 As neededolive oil
 2 clovesgarlic, minced
 2 lbsground chuck
 one Tdried basil, crushed
 one Tdried leaf oregano, crushed
 one tground cumin
 1/2 tdried thyme, crushed
 1/4 tfreshly ground black pepper
 14 ozbeef broth
 2 tAtkins' Thick'n'Thin (can substitute guar gum or xanthan)

Peel, seed, and dice squash, then cook till tender. Drain. Place in large mixing bowl and set aside.

Cook cauliflower, drain, then add to the cooked, drained squash.

Add the butter, then the cream 1/3 cup at a time, then add the egg, then add seasonings - mixing well after each addition. Mash till fluffy and set aside.

Preheat oven to 350 degrees F.

In large pan, heat oil over medium-high heat. Add onions and ground beef. Cook till browned. Add garlic and cook one minute more. Add seasonings and mix well.

Thoroughly mix the Thick'n'Thin with the beef broth. Pour into the ground beef mixture. Cook and stir until it thickens.

Pour into a 9 x 13 x 2 baking dish and smooth down, then spoon on topping. Sprinkle with paprika. Bake 45 minutes or until topping is lightly browned.

Sodium content in milligrams
2 C diced butternut squash 8
one head cauliflower 100
1/2 stick (1/4 C)     No Salt Added butter 6
2/3 C cream 59
one egg 63
one onion 4
2 cloves garlic 1
2 lbs ground chuck 616
one T dried basil 1
one t ground cumin 4
1/2 t dried thyme 1
14 oz canned beef broth (120 if homemade)     336
2 t Atkins' Thick'n'Thin 14
Recipe total = 1213 mg

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