Traditional Shepherd’s Pie gets a low carb makeover with some mashed cauliflower and cheddar cheese. Comfort food at its finest!
Comfort food alert! Comfort food alert! It’s quickly getting to that time of year when we all crave soups and stews and meatloaf. Some parts of the world (mine) are already well underway in comfort food season. And as far as I am concerned, shepherd’s pie fits well within the definition of comfort. It’s meat and potatoes, man! Except that it’s not potatoes, at least not in this healthy, de-carbified version. That smooth, creamy topping has nary a starchy potato to be seen. It’s potato’s low carb nemesis, cauliflower! And it makes a fabulous topping for your meaty pie. It also doesn’t fill you up nearly so much with heavy starches, so you don’t walk away from the table feeling as if you just consumed a bowling ball. That means there is room for dessert!
Have you noticed that I have a thing for lamb? I do, I really do. I love lamb and I would happily eat it ten times more often if I could afford it. I did get some lovely ground lamb with my last CSA share so I decided a shepherd’s pie was in order. I mixed it with ground beef to make a larger pie, but I still got the lovely lamb-y flavour to come through. If you aren’t a lamb fanatic like me, you could do all ground beef or a mixture of ground beef and ground turkey. Or if you do love lamb, you could do 2 full pounds of ground lamb. No matter what you do, this is a great meal. My whole family loved it.
I know shredded cheddar is not traditional with shepherd’s pie, but I will say…it tastes mighty fine that way! Plus it browns so beautifully under the broiler.