Low-Carb Shepherd’s Pie (Cauliflower Topping)

This version swaps traditional mashed potatoes for creamy cauliflower, cutting the carbs significantly while keeping all the comfort-food flavor.

Servings: 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients

For the Meat Filling

• 1 lb (450 g) ground beef or ground lamb

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup mushrooms, chopped (optional)

• 1 cup frozen peas (optional for slightly more carbs)

• ½ cup carrots, finely diced (optional)

• 1 tbsp tomato paste

• 1 tsp Worcestershire sauce

• ½ tsp dried thyme

• ½ tsp dried rosemary

• Salt and black pepper, to taste

• ½ cup beef broth

For the Cauliflower Topping

• 1 large head cauliflower, cut into florets

• 2 tbsp butter

• ¼ cup cream cheese

• ¼ cup grated Parmesan cheese

• Salt and pepper to taste

Instructions

1. Cook the cauliflower

   • Boil or steam cauliflower florets for 10–12 minutes until very tender.

   • Drain well and let excess moisture evaporate.

   • Blend or mash with butter, cream cheese, Parmesan, salt, and pepper until smooth.

2. Prepare the filling

   • Preheat oven to 400°F (200°C).

   • In a large skillet, cook the ground meat over medium heat until browned.

   • Add onion, garlic, and mushrooms; cook until softened.

   • Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.

   • Add beef broth and simmer for 5 minutes.

   • If using peas and carrots, stir them in during the last 2 minutes.

3. Assemble

   • Transfer the meat mixture to a greased 9-inch baking dish.

   • Spread the cauliflower mash evenly over the top.

   • Use a fork to create ridges for extra browning.

4. Bake

   • Bake for 20–25 minutes, until the top is lightly golden.

   • For a deeper golden crust, broil for 2–3 minutes at the end.

For an Even Lower-Carb Version

• Skip the peas and carrots.

• Use ground lamb or 85% lean beef.

• Add extra mushrooms, zucchini, or spinach for volume without many carbs.