Cauliflower Shepherd’s Pie is a low carb shepherd’s pie recipe. Traditional Shepherd’s pie with lamb gets a keto makeover using mashed cauliflower and cheddar cheese. Gluten free 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!
Cauliflower Shepherd’s Pie with Lamb
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. Some of my favorite low carb recipes with lamb include:
- Spinach and Feta Lamb Sliders
- Lamb Kofta (from Recipe Girl)
- Spicy Tandoori Lamb Meatballs
- Moroccan Grilled Lamb Chops (from Spicy Perspective)
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.
Traditional shepherd's pie with lamb gets a low carb makeover using mashed cauliflower and cheddar cheese. True low carb comfort food!
- 1 lb ground lamb
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 tsp salt
- 1/2 tsp pepper
- 1 clove garlic minced
- 1/2 cup dry red wine
- 1 tbsp arrowroot starch
- 2 tbsp chopped fresh rosemary
- 1 1/2 lbs cauliflower florets
- 2 garlic cloves
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 ounces grated cheddar cheese
In a large skillet over medium heat, brown the lamb and beef until cooked through, about 10 to 12 minutes. Using a slotted spoon, remove to a separate plate or bowl. Drain all but 1 tbsp fat from the pan and discard.
Return pan to heat and add onion, salt and pepper. Cook until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Return ground meat to pan. Stir arrowroot starch into the wine and add to the pan. Cook until wine is mostly evaporated and juices have thickened, 4 to 5 minutes. Stir in chopped rosemary and remove from heat. Transfer filling to a 2 quart casserole dish
Preheat oven to 400F.
Set a steaming basket into a large stockpot and add water to the bottom. Add cauliflower and garlic cloves and steam until cauliflower is very tender, 6 to 8 minutes.
Drain cauliflower well and transfer to a blender or food processor, along with the garlic cloves. Add butter, salt and pepper and blend until smooth (you may need to do this in batches, depending on the size of your blender or processor).
Spread over the filling in the casserole dish and sprinkle with cheese. Bake 20 to 25 minutes, until filling is bubbling and cheese is melted.
Turn broiler on high and broil 4 to 6 inches from heat for 3 or 4 minutes to brown cheese. Remove and let sit a few minutes before serving.
- Food energy: 413kcal
- Polyunsaturated fatty acids: 1.32g
- Total fat: 24.74g
- Calories from fat: 222
- Cholesterol: 115mg
- Carbohydrate: 8.42g
- Total dietary fiber: 2.32g
- Protein: 30.05g
- Sodium: 659mg