Shepherd's pie with beef, celery and Jerusalem artichokes

Meals Low carbs, Keto

Order Cook

Low carbs, Keto

Portions: 4

500 g minced beef meat

200 g celery apple

300 g Jerusalem artichoke

200 ml whole milk

1 medium red onion, chopped

2 tbsp sunflower oil

1 tbsp capers nasturtiums, rinsed and chopped

50 g butter

50 g ground almonds

salt to taste

0.5 tsp Espelette pepper

0.5 tsp ground white pepper

2 tbsp fresh chives, chopped

2 tbsp flat-leaf parsley, chopped

Prep time: 15 min

Cook time: 20 min

Total: 35 min

Preheat the oven to 200°C (392°F).
In a large pan, heat sunflower oil over medium heat and sauté the finely chopped red onion until translucent.
Add the minced beef, season with salt, Espelette pepper, and ground white pepper, and cook until browned.
Boil the Jerusalem artichokes and celery apple in whole milk until soft, then blend with butter and ground almonds to make a smooth puree.
Layer the beef mixture in a baking dish, top with the Jerusalem artichoke puree, and bake for 20 minutes.
Garnish with chopped fresh chives, flat-leaf parsley, and capers nasturtiums before serving.

For a smoother puree, pass the mixture through a fine sieve before topping the pie.

This recipe fits well into a low-carb, keto meal plan.