Low Carb Shepherd’s Pie
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4.28 from 11 votes
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, cauliflower mash, keto pie, Lamb, low carb, shepherd’s pie
Servings: 4
Calories: 453kcal


  • 400 g minced lamb (ground lamb) 20% fat
  • 2 ½ tbsp extra virgin olive oil
  • 240 ml beef stock
  • 1 large cauliflower
  • 1 tbsp balsamic vinegar
  • 1 tbsp parmesan cheese grated
  • 1 sprig fresh rosemary
  • ½ tbsp fresh rosemary chopped
  • 1 stick celery finely chopped
  • 1 clove garlic finely sliced
  • 7.5 g unsalted butter
  • ½ medium red onion finely chopped
  • 1 tomato chopped
  • salt and pepper to season


  • Preheat the oven to 200°C (400°F), 180°C (350°F) 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: 453kcal | Carbohydrates: 10.5g | Protein: 30g | Fat: 32g | Fiber: 5g

One Response

  1. Found this recipe to be simply wonderful but I did do a couple of changes.

    After cooking the meat mixture, I found that the sauce in it did not really thicken up all
    that much. My solution was to use a tiny bit of flour mixed in ice cold water and mixed it in. That did the trick.

    I decided to use lean ground beef rather than pork as it is lighter in calories and is the traditional meat used.

    And finally, after the dish was prepared I put it in the fridge overnight. the cauliflower ended up tasting like potato!

    All in all I highly recommend the idea of substituting cauliflower for potato. Great low carb meal.

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