This easy recipe is a low carb twist on the classic Shepherd’s Pie. Loaded with warm spices and a slight tang from the olives, this is a kid-friendly meal that the whole family enjoy.
Preheat over to 400°F. Spread cauliflower in a single layer on a parchment lined baking sheet and lightly spray with cooking spray. Roast for 30 minutes. Cool slightly and then transfer to food processor (or blender). Add 1 cup of chicken broth and process until smooth. Transfer to a bowl, season with salt and pepper and set aside.
Heat the ground beef in a large skillet on medium high heat until the beef is browned. Transfer beef to a paper towel-lined tray.
Add onion, garlic and peppers to the skillet still on medium high heat. Cook, stirring frequently, for about 3 minutes. Add cumin and paprika and cooking for 1 minute stirring constantly. Add cooked beef back into skillet and stir in remaining 1 cup chicken broth, tomatoes, olives and vinegar. Cook for 6 minutes or until thickened slightly and reduced by half. Season with salt & pepper and transfer the beef mixture to an 8 or 9 inch square baking dish spreading out evenly.
Spoon cauliflower puree over beef mixture as evenly as you can.
Cover with foil and bake for 20 minutes at 400°F. Remove foil and bake an additional 10 more minutes. Serve hot.