Low Carb Beef and Pork Shepherd’s Pie

This Low Carb Beef and Pork Shepherd's Pie is my tweak on the old classic recipe topped with a cheesy mashed cauliflower instead of the traditional mashed potato variation. I chose to use a combination of ground beef and pork sausage for that extra twist.

Ingredients:

• 1 lb 80/20% ground beef
• 1 lb Jimmy Dean Pork sausage
• 1 batch of cheesy mashed cauliflower
• 1 medium red onion, diced
• 16 oz baby bella mushrooms, sliced
• 1/2 cup beef broth
• 2/3 cup sour cream
• 1/3 cup mascarpone cheese
• 2 Tbsp butter
• 3 tsp soy sauce
• 1 tsp granulated garlic
• 1/2  tsp garlic salt
• 1/2 tsp black pepper

Directions:

• Preheat oven to 400ºF
• Spray 9 x 13 casserole dish with nonstick spray
• Brown the ground beef, pork sausage, onion, and mushrooms in a large frying pan
  • Use medium-high heat
  • Season with garlic, salt, and pepper
• Combine remaining ingredients in a large bowl except the cheesy mashed cauliflower
  • Add the meat mixture, vegetables and mix until well combined
• Pour the mixture into the casserole dish and spread evenly
  • Add the cheesy mashed cauliflower over the meat mixture
  • Spread the mashed cauliflower evenly
• Bake at 400ºF for 35 minutes until mashed cauliflower is golden brown
• Rest for 5 minutes before serving

Serve with a nice green salad