Low-carb shepherd’s pie

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This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.
Pascale Naessens' low-carb take on the classic Irish shepherd's pie, where cauliflower replaces the traditional mashed potato topping. A multi-layered masterpiece! A convenient and comforting all-in-one dinner, and an irresistible family dish that everybody loves. Perfect for cooking in advance and freezes well — not that there will be any leftovers!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course


  • 1 lb cauliflower
  • 3 yellow onions
  • 3 carrots
  • 3 cloves garlic
  • 1 ½ lbs ground beef or ground turkey
  • 1/4 cup olive oil
  • salt and black pepper to taste
  • 9 oz. cherry tomatoes


  • Preheat the oven to 350°F (175°C).
  • Cut the cauliflower into florets. Dice the onions and carrots. Halve the tomatoes.
  • Bring a saucepan of water to a boil. Add the cauliflower, garlic, a generous splash of olive oil, and salt and pepper. Cook until the cauliflower is tender.
  • Heat a little olive oil in a skillet on medium-high heat. Add the onions and carrots and cook until tender.
  • Add the ground beef and cook, stirring frequently and breaking up the meat, until it is browned. Season with a little salt and pepper.
  • Add the tomatoes. Cook for about three minutes, then transfer to a baking dish.
  • When the cauliflower is tender, drain in a colander and return the pot to medium heat. Add a nice splash of olive oil and briefly sautée the cauliflower florets.
  • Mash the cauliflower, preferably with a potato masher so as to keep a little texture. Add olive oil and mix. The more olive oil you add to the mash, the smoother it will be (see tip). Spoon the cauliflower over the vegetable mixture.
  • Bake for 15 to 20 minutes until the cauliflower topping is browned, then serve.


Carbohydrates: 15g
Keyword low-carb
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