Low-Carb Chicken Liver Shepherd's Pie

Step 1To make the Keto Gravy, add boiling water to the porcini mushrooms and soak for 30 minutes.

Step 2Add chopped onion into a hot pan greased with ghee and cook over a medium heat until translucent. Add minced garlic and chopped herbs and cook for another minute.

Step 3Pour in the bone broth, lemon juice, soaked porcini mushrooms including the soaking liquid, Worcestershire sauce (or balsamic vinegar) and mustard. Bring to a boil. Lower the heat and let it simmer for about 10 minutes.

Step 4Take off the heat and season with salt and pepper to taste.

Step 5Place pack on the stove and cook on a medium heat until it's reduced to 1 ¹/₂ to 2 cups (360 to 480 ml).

Step 6Make the cauliflower mash. Cut the cauliflower into florets. Place cauliflower in a steamer basket over a pot filled with 1-2 cups of water. Bring to a boil and cook for 8-10 minutes. Do not overcook. Remove the lid and let the steam escape.

Step 7Transfer the cauliflower into a blender and add about 85 (3 oz) of the butter, and a pinch of salt and pepper. Process until smooth. Set aside.

Step 8Cut the livers into chunks and cut out any tough parts. Slice the mushrooms.

Step 9Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Grease a skillet with half of the remaining butter and heat over a medium-high heat. Add the chicken livers and cook for about 3 minutes.

Step 10Take off the heat and transfer all of the content to a deep pie dish (I used a 20 cm/ 8 inch pie dish).

Step 11Clean the skillet with a clean paper towel. Grease with the remaining butter and add the mushrooms. Cook on medium-high for about 5 minutes, and then add the prepared Keto Gravy. Bring to a boil and cook on medium for another 5 minutes.

Step 12Pour the mushrooms and gravy over the cooked chicken livers and stir to combine.

Step 13Top with the prepared cauliflower mash.

Step 14Finally, sprinkle the grated cheese all over.

Step 15Place in the oven and bake for 20 to 25 minutes until the cheese has melted and browned.

Step 16Remove from the oven and set aside to cool down for a few minutes before serving. The pie can be stored in the fridge for up to 4 days or frozen for up to 3 months.