Keto Shepherd’s Pie

I have had this one on my list of  keto dinners to make. I thought it would be fun to completely switch it up. So instead of using carrots and peas, I used celery and onions! I like the veggies in my shepherd’s pie more chunky but this is your dish to do as you wish. Let me know what you think in the comments below and happy cooking!

Things you need

1 pound meat beef/lamb

1 head cauliflower

1 stick of butter

4-5 celery stalks

1 medium onion

4 big garlic cloves

2 cups parmesan

2 egg yolks

2 cups beef broth

1 Tbsp arrowroot starch (optional)

3-4 tbsp tomato past (3 carbs for every 2 tbsp)

1 tbsp rosemerry

1 tbsp thyme

A splash of red wine if you have it 🙂

Salt and pepper

Directions

I started by chopping up the celery and onions. I cooked the veggies in bacon fat but you can use what you have on hand. I let the onions cook for a few minutes before adding celery and garlic. Once all of that cooks for a few minutes add the meat and cook till browned and then add broth in and let that cook for about 10-15 minutes, until it condenses and then add the tomato paste in and stir until well combined, letting cook for about 5 more minutes. If you’re going to add the arrowroot starch, mix it in before turning off the heat and setting aside.  Start the cauliflower, boil in water first before putting in blender! Once you have done this add in the 2 cups of parmesan, 2 egg yolks, stick of butter and the spices that you want. This will not take long at all. Start oven at 375 degrees and cook for 45-50 minutes.

Add some more parmesan on top before putting in oven!

Don’t forget to pig out keto style!

 

 

 

 

 

Chicken Keto Masala

In the last 2 years my all time favorite food has been Indian food.

Chicken Tikki Masala!!

I have come across some delicious recipes and I thought I would give it my own little twist. Let me know what you think in the comments below.

Chicken Marinade

2 pounds chicken  thighs

1 cup plain yogurt with no added sugar (I used this)

4 garlic cloves

1 tbsp fresh ginger

2 tsp grama masala

1 tsp salt

Do this step first so that it can marinate in fridge while you prep everything else! Have the rice and all the veggies prepared before you start frying the chicken. Trust me this will make your life easier.

Fry the chicken in the gee on high (don’t throw away any juices) then once mostly cooked take out of the pan and put back in the marinade bowl and set aside. Turn heat down to medium and saute the onions in that same pan and then add the garlic and other spices, cook for a minute then add tomato sauce and cook for about 10-15 minutes stirring frequently. Once it looks a bit orange then add the cream in and mix well. Add the meat and all juices back in to that and cook for another 15-20 minutes on medium-low heat. While that’s simmering cook the rice, the rice won’t take long at all, maybe 10-15 minutes.

For the sauce

2 medium onions (save some for rice)

4 garlic cloves

2 bay leaves

1 tbsp fresh ginger

3 tsp turmeric powder

2 tsp ground coriander

2 tsp ground cumin

2 tsp garam masala

1 tsp ground red chili powder

1 and 1/2 cups tomato sauce

1 cup heavy cream (I used coconut cream)

For the rice

2-3 heaping tbsp of gee

some onions

1 green pepper (blanched and cut up)

1 red pepper (blanched and cut up)

1 big head of cauliflower (riced)

Salt and pepper

For the naan bread

Some gee for frying, use only a little at a time when frying because it will soak it all up and you don’t want a soggy naan/pita.

1/2 cup coconut flour

2 tbsp (8 grams) psyillium husk (don’t omit this, this is the ingredient that holds everything together!)

1/2 tsp baking powder

1 cup warm water

Don’t forget to pig out keto style!