2 pounds ground beef
1 small onion, 2 1/2 ounces
1 medium carrot, chopped, about 2 1/2 ounces
(I also added some cut up string beans and sliced mushrooms that I had around)
1 teaspoon xanthan gum (I found this in the baking section at Whole Foods, it’s a thickening agent, presumably to use instead of flour or cornstarch)
1 cup beef broth
1 tablespoons low carb ketchup (I used Westbrae unsweetened ketchup, tomato paste would work too)
1/2 teaspoon Worcestershire sauce, or to taste (I used way more)
Spices and herbs of your choice (I used garlic powder and onion powder)
Salt and pepper, to taste
1 batch Faux Mashed Potatoes, from fresh cauliflower (I cut up a head of cauliflower, steamed it until tender, drained it in a colander for 10 minutes, then pureed it in my food processor with an ounce of cream cheese and plenty of salt)
1 leek, sliced and sautéed in 1 tablespoon butter until tender, about 3 ounces
2 ounces sharp cheddar cheese, shredded
Brown the beef with the onion and carrots until the carrots are tender; drain the grease (I cooked the vegetables first, then set aside, then browned the beef and drained, then finally added the veggies back). Sprinkle the xanthan gum over the meat and stir in well. Add the broth; bring to a boil. Add the ketchup, Worcestershire sauce and herbs and cook to heat through. Adjust the seasonings to taste with spices, herbs, salt and pepper. Put in a large casserole dish.
Carefully spread the mashed cauliflower over the meat mixture; top with the leeks and sprinkle with cheese. Bake at 400º about 25 minutes or until the top is golden.