Shepherd's Keto Pie with Spinach

Ingredients

• Veal Mince 25 oz
• Cauliflower 25 oz
• Turnips 2 pieces
• Spinach 0 oz
• Frozen green bean pods 5 oz
• Chili jam 4 tablespoons
• Cream 22% 0 fl oz
• Butter 0 oz
• Olive Oil 4 tablespoons
• Garlic 4 cloves
• Shallot 5 oz
• Whole egg 1 piece
• Semi-soft cream cheese 3 tablespoons
• Pizza Mozzarella Cheese 0 oz
• Grated Pecorino Pepato Cheese 5 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.

Step 13

Spread the mince in a baking dish, then add the thawed green peas on top.

Step 14

Spread the resulting vegetable puree over the top.

Step 15

Evenly sprinkle with hard cheese.

Step 16

Place in a preheated oven at 355°F.

Step 17

After 35 minutes, remove the dish from the oven. Serve in portions!