Low Carb Shepherd’s Pie with Rosemary and Parmesan Cauliflower Mash

Low Carb Shepherd’s Pie
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This low carb take on a classic shepherd’s pie, replaces the typical topping of mashed potato with silky smooth cauliflower puree. The minced lamb filling is rich and aromatic with a hint of sweet balsamic vinegar and fragrant rosemary. The shepherd’s pie can be served with either a simple green salad dressed with olive oil or some buttered green beans.
Prep Time8 mins
Cook Time55 mins
Total Time1 hr 3 mins
Course: Main Course
Cuisine: British
Keyword: Cauliflower, parmesan, pie, rosemary, shepherd’s pie
Servings: 4
Calories: 406kcal


  • 400 g minced lamb
  • 2.5 tablespoons olive oil extra virgin
  • 1 cup beef stock hot
  • 1 large cauliflower chopped into florets
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon parmesan grated
  • 1 sprig fresh rosemary
  • 1/2 tablespoon fresh rosemary chopped
  • 1 stick celery finely chopped
  • 1 clove garlic finely sliced
  • ½ tablespoon butter
  • ½ medium red onions finely chopped
  • 1/3 cup tomatoes chopped
  • sea salt and freshly ground black pepper to taste


  • Preheat the oven to 200 degrees Fahrenheit, 180 for fan assisted.
  • Add the cauliflower florets to a pan of boiling water and simmer until tender. The cauliflower needs to be soft enough to blend but not overcooked.
  • Whilst the cauliflower is cooking, heat one tablespoon of olive oil in a large pan over a low/medium heat. Add the onion, garlic, celery and the sprig of rosemary. Sweat the vegetables in the oil until tender
  • Add another tablespoon of oil to the pan and add the lamb mince. Season with a generous pinch of salt and pepper. Cook over a medium heat until browned all over.
  • Add the chopped tomatoes, balsamic vinegar and hot stock to the pan. Bring to a gentle boil then simmer until the liquid has reduced and thickened – about 15 minutes.
  • Whilst the lamb cooks, transfer the cauliflower to a food processor with the chopped rosemary, parmesan, butter and remaining olive oil. Season with a good pinch of salt and pepper and blend until smooth and creamy.
  • Remove the rosemary stalk from the filling and transfer the cooked lamb mixture to an oven proof dish. Spoon the cheesy mash evenly over the surface.
  • Transfer to the oven to bake for 25 minutes until cooked through and the mash is lightly golden all over.


Calories: 406kcal | Protein: 23g | Fat: 31g

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