Go Back
+ servings
low-carb SHEPHERD'S PIE with mashed cauliflower
Print Recipe
5 from 1 vote


This Shepherd's Pie is low-carb, made with mashed cauliflower instead of mashed potatoes. All the rich original flavor but with fewer carbs!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: British, Scottish
Keyword: How to make Shepherd's Pie, Lamb, Low-Carb Sheperd's Pie, Meat, Meat Pie, Shepherd's Pie, Shepherd's Pie with Mashed Cauliflower
Diet: Gluten-free, Grain-free, Low-carb
Servings: 6 servings
Calories: 463kcal


  • Oven
  • Food Processor



  • 3 lbs cauliflower 2 small heads, cored, broken into florets, and steamed
  • 2 cloves garlic or substitute half a head of roasted garlic for a milder flavor
  • 2 tbsp olive oil extra virgin
  • 2 tbsp butter grass-fed
  • 5 tbsp sour cream organic
  • 1/2 cup whole milk organic
  • 5 tbsp Parmesan cheese grated
  • 2 tbsp thyme fresh
  • ½ tsp Himalayan salt adjust to taste
  • ½ tsp black pepper adjust to taste


  • 2 tbsp olive oil extra virgin
  • 1 onion large, diced
  • 4 cloves garlic minced
  • 3 carrots medium, diced
  • 3 sticks celery diced
  • 1 lb lamb ground
  • 1 tsp Himalayan salt adjust to taste
  • ½ tsp black pepper adjust to taste
  • ¼ cup chicken broth
  • tomato paste
  • 2 tbsp rosemary fresh, chopped
  • 1 tbsp thyme fresh, only leaves (plus 1/2 tsp more for garnish)
  • cup sweet peas frozen



  • Core the cauliflower and break it into florets
  • Place a steam basket into a large saucepan with about 1/2 inch of simmering water at the bottom
  • Add cauliflower to the basket and cover to cook for 8 minutes or until the cauliflower stems can be easily pierced with a fork (don't overcook it!)
  • Let the florets cool off a little, for 1-2 minutes, and let the steam evaporate before placing them inside the food processor with all the other ingredients. Blast and mix them all together thoroughly until smooth and creamy (keep processing for about 5 minutes, taking breaks to push down the mix here and there)
  • Transfer the mashed cauliflower mix to a bowl and set aside


  • Preheat your oven to 400 F
  • In a large oven-safe sauté pan (I’m using a Lodge cast iron pan), heat the EVOO on medium heat. Add the chopped rosemary to infuse the oil. Let it toast for only a few seconds, until the air smells devine. Then add onion and garlic, and sauté until soft.
  • Add the diced carrots and celery. Sauté for a few minutes, then add lamb. Cook for 8-10 minutes or until the meat is browned, using a spatula to break up the meat in the pan (see video).
  • Add the broth, tomato paste, rosemary, thyme, salt and pepper. Stir well together to incorporate the tomato paste. Add frozen peas. Simmer for about 5 minutes, until the sauce is thicker, like ragù.
  • Turn off the stove and use a spatula to flatten the meat mixture into an even layer.
  • Spoon the mashed cauliflower on top of the layer and spread it evenly, making sure to cover the edges.
  • Bake the Shepherd's Pie for 30 minutes, until golden around the edges.
  • Put it under the broiler for 2 minutes for a deeper golden brown crust around the edges. I highly recommend this step!
  • Remove the Sherperd’s Pie from the oven and let it rest 3-5 minutes before digging in.


Serving: 1serving | Calories: 463kcal | Carbohydrates: 21g | Protein: 20g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 873mg | Potassium: 1107mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5612IU | Vitamin C: 121mg | Calcium: 189mg | Iron: 3mg