KETO

Shepherd's Keto Pie with Spinach

Main Dishes | Author's cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe uses a mixture of pork and beef mince in a 70/30 ratio.

Ingredients

Veal Mince - 24.7 oz
Cauliflower - 24.7 oz
Turnips - 2 pieces
Spinach - 2.3 oz
Frozen green bean pods - 6.5 oz
Chili jam - 4 tablespoons
Cream 22% - 1 fl oz
Butter - 1.4 oz
Olive Oil - 4 tablespoons
Garlic - 4 cloves
Shallot - 3.2 oz
Whole egg - 1 piece
Semi-soft cream cheese - 3 tablespoons
Pizza Mozzarella Cheese - 1.8 oz
Grated Pecorino Pepato Cheese - 6.2 oz
Mixed Ground Peppers - to taste
Salt - to taste

Step by Step guide

Step 1

Peel the garlic. Finely chop one clove, crush the second with a chef's knife, and roughly chop the remaining two.

Step 2

Chop the shallots coarsely and add them to the heated mustard oil in a pan.

Step 3

Meanwhile, pour water (2–2.5 liters) over the cauliflower, carrots, and the crushed garlic clove, and place on high heat. Add salt. Once the water boils, reduce the heat and cover. Cook for 20 minutes.

Step 4

Once the shallots are slightly browned, add the mince and stir. Add a piece of butter.

Step 5

After 2 minutes, reduce the heat to medium, season with pepper and salt. Add the roughly chopped garlic and stir.

Step 6

Add the chili sauce.

Step 7

After a couple of minutes, add the finely chopped garlic and cream cheese. Stir. After another minute, remove from heat.

Step 8

Once the vegetables are ready, drain the water. Pour in the cream and add the egg yolk.

Step 9

Add the grated mozzarella.

Step 10

Then add a piece of butter.

Step 11

Add the chopped spinach.

Step 12

Season with black pepper and blend with an immersion blender until smooth. Taste and add a little more salt if needed. The flavor should be delicate but not bland.