Savory Keto Shepherd's Pie

In a medium-sized saucepan, combine the cauliflower florets and chicken stock. Cover and bring to a simmer over medium-high heat. Cook until the cauliflower pieces are completely tender, about 10-15 minutes.

Add garlic powder, cream cheese, salt, and pepper to the saucepan with the cauliflower. Stir in the heavy cream, then use a blender or food processor to puree the mixture until completely smooth. Set aside.

Preheat the oven to 375°F.

In a large frying pan, melt the butter. Add the chopped onion and ground beef, then cook until browned.

Stir in the almond flour, and cook for an additional 1 minute.

Add tomato paste, water, garlic salt, black pepper, dry gravy mix, and Worcestershire sauce to the pan. Bring the mixture to a boil, reduce the heat, and let it simmer for 5 minutes, allowing the flavors to meld.

Spread the ground beef mixture evenly on the bottom of a greased 2-quart casserole dish. Layer the diced carrots on top and then sprinkle the cut green beans evenly over the carrots.

Top the casserole with the cauliflower mash mixture and finish with a layer of shredded cheese.

Bake in the preheated oven for 20 minutes or until the cheese is golden brown and the casserole is heated through.