Poor Man's Pie—my dad says it warms him up inside and out. So simple but bursting with flavor!

Shepherd's pie has always been a staple of hearty, comforting meals in the Midwest, particularly for those hard-working folks who need a filling dish at the end of a long day. The traditional recipe, laden with potatoes, can be a bit heavy, so I've crafted a low-carb version that doesn't skimp on that comforting charm. Using cauliflower instead of potatoes not only keeps the carbs down but also carries the spirit of resourcefulness that many of us know well from growing up in rural areas. This dish captures the essence of turning humble ingredients into a satisfying meal that's perfect for gathering the family around the table.

This warming dish pairs beautifully with a light green salad dressed in a simple vinaigrette to cut through the richness of the pie. You might also consider a side of steamed green beans or Brussels sprouts dusted with a bit of lemon zest for a fresh contrast. If you're feeling indulgent, a glass of red wine could also complement the savory notes of this shepherd's pie quite nicely.

Servings: 4-6 servings

1 medium head cauliflower, cut into florets
2 tablespoons butter
1/4 cup heavy cream
Salt and pepper, to taste
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound ground beef
1 carrot, diced
1/2 cup peas, fresh or frozen
1 tablespoon tomato paste
1/2 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme

Preheat your oven to 400°F (200°C).

In a large pot of boiling water, cook the cauliflower florets until tender, about 10 minutes. Drain well.

Transfer the drained cauliflower to a food processor along with the butter and heavy cream. Blend until smooth and creamy. Season with salt and pepper to taste.

In a large skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 3 minutes.

Add the ground beef to the skillet, cooking until it’s browned through and crumbles easily.

Toss in the diced carrot and peas, stirring for another 2 minutes. Mix in the tomato paste, beef broth, Worcestershire sauce, and thyme, stirring to combine well.

Allow the mixture to simmer for about 5-7 minutes, allowing the flavors to meld and the mixture to slightly thicken.

Transfer the meat mixture to a baking dish and spread it evenly. Carefully spoon or pipe the cauliflower mash over the top, creating a smooth layer.

Bake in the preheated oven for 20 minutes, or until the topping is golden brown.

Allow cooling slightly before serving to allow the layers to set.

For a little extra flavor, try adding shredded cheese to the cauliflower mash, which can provide a delightful crust. If you prefer, ground turkey or chicken can be used instead of beef for a lighter version. Feel free to switch up the vegetables depending on what's in season or what you have on hand—zucchini or mushrooms would make excellent additions.