Low Carb Shepherd’s Pie

Low Carb Shepherd's Pie | Paleo, Gluten Free, Grain Free by Strive to Thrive Nutrition

Topped with pureed cauliflower rather than the traditional mashed potatoes, this savory low carb shepherd’s pie is the quintessential comfort food without all the carbs.

When I was young, I didn’t know shepherd’s pie was made with lamb. I might not have eaten it had I known, since little lambs are so darn cute! All I knew was that it was creamy, comforting, and absolutely delicious with a healthy squeeze of ketchup on top (don’t knock it ’til you’ve tried it!).

Nowadays, lamb is one of my favorite meats to eat, so I have no issues digging into this rich and hearty casserole.

Low Carb Shepherd's Pie | Paleo, Gluten Free, Grain Free by Strive to Thrive Nutrition

Growing up, my mom made shepherd’s pie often, I’m sure because it was an easy one-dish supper that satisfied the whole family. This Low Carb Shepherd’s Pie is no different. If anything, the cauliflower is even quicker to prep than the traditional potatoes (no peeling required!) and cooks faster as well.

This dish is a great way to sneak in some extra veggies, whether you have picky kids or you’re still a picky child-at-heart adult who struggles to get in those recommended six servings.

Low Carb Shepherd's Pie | Paleo, Gluten Free, Grain Free by Strive to Thrive Nutrition

If you don’t have any ground lamb on hand, this recipe can be made with ground beef for a “cottage pie” version, just know that it won’t be the same and it won’t be as good.

Okay, I’m kidding. It will still be delicious, but I strongly encourage getting the lamb!

Low Carb Shepherd's Pie | Paleo, Gluten Free, Grain Free by Strive to Thrive Nutrition

Print Recipe
Low Carb Shepherd's Pie
Paleo, grain free, gluten free, low carb
Low Carb Shepherd's Pie | Paleo, Gluten Free, Grain Free by Strive to Thrive Nutrition
Course Main Dish
Servings
6
Ingredients
Topping
  • 1 large head cauliflower cut into florets
  • 2 Tbsp butter grass fed/organic
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch paprika optional, for garnish
  • 2 tsp butter diced & set aside for the top
Filling
  • 1 lb ground lamb grass fed/pasture-raised
  • 1 yellow onion diced
  • 1 carrot peeled & diced
  • 8 oz cremini or button mushrooms diced
  • 1 clove garlic minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground nutmeg
  • 2 Tbsp tapioca starch
  • 1 cup beef or chicken stock
  • 2 tsp Worcestershire sauce
  • salt & pepper to taste
Course Main Dish
Servings
6
Ingredients
Topping
  • 1 large head cauliflower cut into florets
  • 2 Tbsp butter grass fed/organic
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch paprika optional, for garnish
  • 2 tsp butter diced & set aside for the top
Filling
  • 1 lb ground lamb grass fed/pasture-raised
  • 1 yellow onion diced
  • 1 carrot peeled & diced
  • 8 oz cremini or button mushrooms diced
  • 1 clove garlic minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground nutmeg
  • 2 Tbsp tapioca starch
  • 1 cup beef or chicken stock
  • 2 tsp Worcestershire sauce
  • salt & pepper to taste
Low Carb Shepherd's Pie | Paleo, Gluten Free, Grain Free by Strive to Thrive Nutrition
Instructions
  1. Preheat the oven to 400℉. Lightly grease an 8"x8" pan or similar size casserole dish. Set aside.
  2. Place the cauliflower florets in a steamer basket in a pot with a couple inches of water. Bring the water to a simmer, cover and steam until tender, about 10-15 minutes.
  3. Meanwhile, heat 1 tbsp cooking fat (butter, ghee, coconut oil, lard) in a large sauté pan over medium-high heat. Add the onions, carrot, mushrooms and garlic. Sauté, stirring occasionally, until tender, about 5-7 minutes. Sprinkle with a big pinch of salt and some pepper.
  4. Push the veggies to the side of the pan and add the ground lamb. Sprinkle with another big pinch of salt and some pepper. Let the meat brown without stirring for a couple minutes, then break apart the meat and stir everything together. Cook until the lamb is no longer pink. Stir in the thyme, rosemary, and nutmeg.
  5. Stir in the tapioca starch and cook for 1 minute.
  6. Add the stock and Worcestershire sauce, stir well, and simmer until the mixture has thickened, about 5-7 minutes. Set aside.
  7. Drain the cauliflower and place in a food processor. Blend until smooth, then add 2 Tbsp butter, egg, salt and pepper. Taste and adjust seasoning if needed.
  8. Pour the lamb mixture into the bottom of the baking dish. Spread the cauliflower mash over the top. Sprinkle with paprika.
  9. Bake until bubbly, about 10 minutes. Remove from the oven and dot with the reserved 2 tsp butter. Place under the broiler for about 5 minutes until golden brown (watch carefully so it does not burn). Let cool 10-15 minutes before serving. Enjoy!
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2 Comment

  1. Edith Tenneson says: Reply

    Sometimes when you were little I would make this using leftover leg of lamb roast chopped up with the juices. Great way to use up leftover roast beef too.

    1. Carly says: Reply

      Good to know!

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