Low Carb Shepherd’s Pie

low carb shepherd's pie

This recipe is from Michele Rosen of Paleo Running Momma, a website full of clean eating family favorites. Click here for the full shepherd’s pie recipe, plus additional notes and ingredient links.

Servings: 8



  • 1 large head cauliflower cut into florets, or about 24 oz. frozen florets
  • 3 cloves garlic, smashed
  • 1/2 cup full fat coconut milk or cream
  • 3 tablespoons ghee, melted
  • 2 tablespoons nutritional yeast, optional
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon black pepper


  • 1 tablespoon ghee
  • 1 1/2 lbs grass-fed ground lamb or beef
  • Sea salt and black pepper
  • 3 large carrots, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • Sea salt and black pepper for veggies
  • 3/4 cup beef or chicken bone broth
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh minced thyme
  • 2 teaspoons fresh minced rosemary
  • 1 cup frozen green peas OR chopped green beans, for lower carbs


  1. Make the cauliflower puree first. Steam the cauliflower and garlic until soft (you can do this in the microwave as well). Place the softened cauliflower and garlic in the bowl of a food processor or blender and add the remaining ingredients. Blend or process until nice and smooth, stopping to scrape down the sides as needed for a creamy puree. Once smooth, set aside.
  2. Preheat your oven to 375° F. Heat a deep oven-proof skillet to medium-high and add the ghee. Crumble in the lamb and sprinkle with sea salt and pepper. Brown the lamb, breaking up lumps as it cooks. Use a slotted spoon to remove it from the skillet to a plate and set aside.
  3. Adjust heat to medium and add the carrots to skillet, stir to coat and cook about 2 minutes. Then add onions and cook until softened. Add garlic and herbs and sprinkle veggies with sea salt and pepper. Stir and cook another two minutes.
  4. Add the broth and tomato paste to the skillet, stirring to combine, then return beef to skillet and add in the peas. Stir and simmer for 2 minutes or so to thicken the sauce and blend the flavors.
  5. Spread all the mashed cauliflower over the beef mixture and use a spoon or spatula to smooth the top. Sprinkle with parsley, then place skillet on a large baking sheet (to catch any bubbling sauce) and bake in the preheated oven for about 20-25 minutes, until the sauce is bubbling and the top begins to turn golden brown.
  6. Remove from oven and allow to sit about 10 minutes before serving hot. Enjoy!

Lower-Carb Options for the Veggies:

If you want to keep the filling lower in carbs, you can substitute shredded Brussels sprouts or chopped peppers for the carrots, and chopped green beans or broccoli for the peas.  You can also reduce the tomato paste to just 1 tablespoon to lower the sugar.

Nutritional Information for 1 Serving:

Calories: 398, Fat: 31g, Carbohydrates: 12g, Fiber: 4g, Sugar: 5g, Protein: 19g



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