Low Carb Shepherd's Pie with Cheesy Cauliflower ToppingA delicious all-in-one Low Carb Shepherd’s Pie, inspired by the cooler weather. This comforting dish is loaded with lamb, vegetables and cheese – is there anything better!

Shepherd’s Pie has been around since 1854, and in Britain, traditionally contained lamb or mutton. Whereas the Cottage Pie is based on beef and was introduced to the poorer communities in 1791, along with those high carb potatoes.

The Shepherd’s Pie can be made in advance and chilled, then baked at the time it’s needed. For this, reduce the oven temperature to 160C/320F and bake for 30 minutes, then increase the temperature to 190C/375F to brown the top for 10-15 minutes.

Low Carb Shepherd's Pie with Cheesy Cauliflower Mash

This dish makes 8 serves.

We love the flavour of Lamb. For more lamb recipes check out our Winter Warming Lamb Stew and Lamb & Halloumi Burgers.

We add nutritional information to the base of every recipe, in the recipe notes section. If you can’t find it, you may be viewing our page through the very efficient “no frills” view. All you have to do is scroll to bottom and click “View Non-AMP” and you’ll get the recipe and nutritional information in it’s full glory.

Ingredients for Making Your Low Carb Shepherd’s Pie:

Pie

  • 2 tablespoons of Olive Oil
  • 1 medium Onion, diced
  • 2 cloves of Garlic, finely chopped
  • 1 tablespoon of Thyme, fresh
  • 1 teaspoon of Salt
  • 2 pounds of Ground Lamb
  • 3 large Roma Tomatoes, diced
  • 8 fluid ounces (1 cup) of Lamb Stock (or beef or chicken)
  • 7 ounces of Cup Mushrooms, halved and sliced
  • 1 medium Zucchini, diced

Mash

  • 28 ounces (1 head) of Cauliflower, cut into florets
  • 3 ounces of Butter
  • 3.5 ounces (1 cup) of Cheddar Cheese, shredded
  • 2 Egg Yolks
  • 1 teaspoon of Salt
  • ½ teaspoon Pepper

Topping

  • 2.5 ounces (2/3 cup) of Cheddar Cheese, shredded

Instructions for Making Your Low Carb Shepherd’s Pie:

Pie

  1. Place a large saucepan over medium-high heat.
  2. Add the oil, onion, garlic, thyme and salt and saute until the onion is beginning to turn translucent.
  3. Break up the ground lamb and add to the saucepan. Brown the mince while breaking it into smaller pieces with a wooden spoon.
  4. When the mince is browned, add the diced tomatoes and stock. Simmer for 20 minutes.
  5. Add the mushrooms and simmer for another 15 minutes.
  6. Add the zucchini and simmer for 5 minutes before turning off the heat.
  7. Pour the mixture into your casserole dish and set aside to cool slightly.
  8. Preheat oven to 190C/375F.

Mash

  1. Boil a saucepan ⅔ filled with water.
  2. Add the cauliflower and cook for 10 minutes, or until the cauliflower is tender.
  3. Drain the cauliflower well then return to the saucepan.
  4. Add the butter. Blend the cauliflower into a puree using a stick blender.
  5. Add the cheese and blend until melted and mixed through.
  6. Add the egg yolks, salt and pepper and blend well.
  7. Spoon the mash on the top of the Lamb Pie mixture and spread evenly.

Topping

  1. Top the Cauliflower mash with cheddar cheese.
  2. Bake in the oven for 20-25 minutes, until the cheese is browned.
  3. Remove from the oven, serve and enjoy.

Low Carb Shepherd's Pie with Cheesy Cauliflower Topping

If you want to make a larger batch of Low Carb Shepherd’s Pie, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Low Carb Shepherd's Pie with Cheesy Cauliflower Topping
Low Carb Shepherd's Pie with Cheesy Cauliflower Topping
Low Carb Shepherd's Pie with Cheesy Cauliflower Topping
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A delicious all-in-one Low Carb Shepherd’s Pie, inspired by the cooler weather. This comforting dish is loaded with lamb, vegetables and cheese - is there anything better!
Servings Prep Time Cook Time Passive Time
8serves 20minutes 75minutes 0minutes
Servings Prep Time
8serves 20minutes
Cook Time Passive Time
75minutes 0minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
    Pie
    1. Place a large saucepan over medium-high heat.
    2. Add the oil, onion, garlic, thyme and salt and saute until the onion is beginning to turn translucent.
    3. Break up the ground lamb and add to the saucepan. Brown the mince while breaking it into smaller pieces with a wooden spoon.
    4. When the mince is browned, add the diced tomatoes and stock. Simmer for 20 minutes.
    5. Add the mushrooms and simmer for another 15 minutes.
    6. Add the zucchini and simmer for 5 minutes before turning off the heat.
    7. Pour the mixture into your casserole dish and set aside to cool slightly.
    8. Preheat oven to 190C/375F.
    Mash
    1. Boil a saucepan ⅔ filled with water.
    2. Add the cauliflower and cook for 10 minutes, or until the cauliflower is tender.
    3. Drain the cauliflower well then return to the saucepan.
    4. Add the butter. Blend the cauliflower into a puree using a stick blender.
    5. Add the cheese and blend until melted and mixed through.
    6. Add the egg yolks, salt and pepper and blend well.
    7. Spoon the mash on the top of the Lamb Pie mixture and spread evenly.
    Topping
    1. Top the Cauliflower mash with cheddar cheese.
    2. Bake in the oven for 20-25 minutes, until the cheese is browned.
    3. Remove from the oven, serve and enjoy.
      Pie
      1. Place a large saucepan over medium-high heat.
      2. Add the oil, onion, garlic, thyme and salt and saute until the onion is beginning to turn translucent.
      3. Break up the ground lamb and add to the saucepan. Brown the mince while breaking it into smaller pieces with a wooden spoon.
      4. When the mince is browned, add the diced tomatoes and stock. Simmer for 20 minutes.
      5. Add the mushrooms and simmer for another 15 minutes.
      6. Add the zucchini and simmer for 5 minutes before turning off the heat.
      7. Pour the mixture into your casserole dish and set aside to cool slightly.
      8. Preheat oven to 190C/375F.
      Mash
      1. Boil a saucepan ⅔ filled with water.
      2. Add the cauliflower and cook for 10 minutes, or until the cauliflower is tender.
      3. Drain the cauliflower well then return to the saucepan.
      4. Add the butter. Blend the cauliflower into a puree using a stick blender.
      5. Add the cheese and blend until melted and mixed through.
      6. Add the egg yolks, salt and pepper and blend well.
      7. Spoon the mash on the top of the Lamb Pie mixture and spread evenly.
      Topping
      1. Top the Cauliflower mash with cheddar cheese.
      2. Bake in the oven for 20-25 minutes, until the cheese is browned.
      3. Remove from the oven, serve and enjoy.
      Recipe Notes

      Nutrition Facts
      Low Carb Shepherd's Pie with Cheesy Cauliflower Topping
      Amount Per Serving
      Calories 576 Calories from Fat 423
      % Daily Value*
      Total Fat 47g 72%
      Saturated Fat 23g 115%
      Polyunsaturated Fat 3g
      Monounsaturated Fat 16g
      Cholesterol 158mg 53%
      Sodium 881mg 37%
      Potassium 823mg 24%
      Total Carbohydrates 10g 3%
      Dietary Fiber 4g 16%
      Sugars 5g
      Protein 29g 58%
      Vitamin A 16%
      Vitamin C 97%
      Calcium 26%
      Iron 15%
      * Percent Daily Values are based on a 2000 calorie diet.