Keto Hachis Parmentier
Indulge in a comforting, low-carb twist on a classic French dish with this Keto Hachis Parmentier recipe. Packed with rich layers of flavor, it features a savory ground beef filling infused with tomato paste, aromatic herbs, and beef broth, topped with velvety cauliflower mash instead of traditional potatoes. Finished with a golden, bubbly layer of cheddar cheese, this keto-friendly casserole is as satisfying as it is nutritious. Perfect for meal prep or family dinners, this dish is easy to make, taking just an hour from start to finish, and serves six. Garnished with fresh parsley, it’s a beautiful melding of indulgence and practicality for anyone craving a hearty, low-carb comfort food option.
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Recipe Information
Ingredients
- 1 large head cauliflower florets
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon, dried thyme
- 2 tablespoons, fresh chopped parsley
- 3 tablespoons butter
- 0.25 cup heavy cream
- 1 cup, shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very tender, about 10 minutes. Drain well and set aside.
In a large skillet over medium heat, heat olive oil. Add onion and garlic and sauté until translucent, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 8-10 minutes.
Stir in tomato paste, beef broth, thyme, half of the parsley, salt, and pepper. Simmer for 5 minutes until the mixture thickens slightly.
While the meat mixture is simmering, prepare the cauliflower mash: In a food processor, combine drained cauliflower, butter, heavy cream, salt, and pepper. Blend until smooth and creamy.
Spread the meat mixture into the bottom of a 9x13 inch baking dish. Top with the mashed cauliflower, spreading it evenly over the surface.
Sprinkle the shredded cheddar cheese evenly over the cauliflower mash.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with remaining parsley before serving.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
