Low-Carb Steak and Mushroom Pie is a keto take on the Shepherd's Pie. This recipe offers up flavorful bites of the best angus beef with mushrooms in a nice thick gravy. It is topped with a cheesy mashed cauliflower making this the perfect comfort food!
You will want to start with getting your cauliflower steamed. Add your cauliflower pieces to your steamer and steam in the microwave for 15 minutes, checking after 10 minutes, until cauliflower is tender. Remove from microwave and set aside.
Using the saute setting on the instant pot, add butter. Swirl it around with your stirring spoon to coat the bottom of the pan. When butter begins to bubble, place onions in instant pot. Cook and stir about 2 minutes. Add mushrooms, garlic salt, and pepper. Stir to combine and saute until mushrooms are cooked, about 7 minutes. Remove from Instant Pot and set aside.
Add another tablespoon of butter to the Instant Pot. When it has melted, add beef and season with salt and pepper. Stir to begin browning. Add ½ cup dry red wine to beef and stir, bringing to a simmer. Add beef broth, then Xanthan Gum. Bring back to a simmer, stirring the entire time to incorporate the Xanthan Gum. Remove from heat and set aside.
Using food processor, add cooked cauliflower, butter, salt and pepper and about ⅓ cup of cheddar cheese. Process until smooth.
Divide beef mixture in 4 ramekins or place in 8x8 casserole dish. Top with mashed cauliflower and use a spoon to spread it over the beef mixture. Sprinkle with remaining ⅓ cup of cheese.
Bake in oven at 350 degrees for about 25 minutes. Mixture will be hot, let sit about 10 minutes before consuming.