Low Carb Shephard's Pie

This homely and comforting dish with its rich and delicious gravy and cream topping is not only filling but satisfying too.


1 large cauliflower (2 lbs./900g)
2 garlic cloves
2 tbsp. butter
1.1 lbs. ground lamb
1 cup (150g) mixed frozen vegetables
3 tbsp. tomato puree
splash Worcestershire sauce
1 ½ cup (350ml) beef stock
1 tbsp. smoked paprika
½ tbsp. thyme
1 tsp. cinnamon


Heat oven to 400°F (200°C).
Prepare the cauliflower puree by steaming or boiling the cauliflower along with the garlic. Once soft puree both garlic and cauliflower with a hand blender and mix in the butter. Season to taste with salt and pepper.
In the meantime, heat a large, dry non-stick pan and fry the lamb for about 5 minutes until browned, then get rid of excess fat. Add in the frozen vegetables, tomato puree, Worcestershire sauce and fry for another 5 minutes.
Pour in the beef stock and add in the seasoning, bring to a simmer and cook for about 10 minutes.
Place the mixture to 4 mini baking tins or 1 medium baking tin. Top with the cauliflower puree and bake in the oven for 20 minutes.

Serves: 4 . Prep: 10 mins . Cook: 40 mins

Nutrition per serving: 431 kcal . 32g Fats . 13g Carbs . 26g Protein

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