Ingredients
For the Meat Filling:
1 lb (450g) ground beef or ground lamb
2 tbsp olive oil or butter
½ cup chopped onion
2 cloves garlic, minced
½ cup chopped celery
½ cup chopped carrots (optional — can reduce to keep carbs lower)
1 cup mushrooms, diced (optional)
1 tbsp tomato paste
½ cup beef broth
1 tbsp Worcestershire sauce (sugar-free)
1 tsp dried thyme
1 tsp paprika
Salt & pepper to taste
For the Cauliflower Mash Topping:
1 large head of cauliflower, cut into florets
3 tbsp butter
¼ cup heavy cream
¼ cup parmesan cheese (optional)
Salt & pepper to taste
Garnish:
Chopped green onions or chives
Instructions
- Prepare the Cauliflower Mash
Steam or boil the cauliflower florets until very tender (about 8–10 minutes).
Drain well and pat dry with paper towels to remove excess moisture.
Add to a food processor with butter, heavy cream, parmesan, salt, and pepper.
Blend until smooth and creamy. Set aside.
- Make the Meat Filling
Heat olive oil or butter in a skillet over medium heat.
Add onion, celery, and garlic, and cook until softened.
Add the ground beef/lamb and cook until browned. Drain excess fat if needed.
Stir in tomato paste, Worcestershire sauce, thyme, paprika, broth, and veggies (if using).
Simmer for 5–7 minutes, until the mixture thickens slightly.
Adjust seasoning to taste.
- Assemble the Shepherd’s Pie
Preheat oven to 400°F (200°C).
Spread the meat filling evenly in a greased 8×8-inch baking dish.
Spoon the cauliflower mash on top and spread it out evenly with a fork.
(Optional) Run a fork through the mash to create texture for browning.
- Bake
Bake uncovered for 20–25 minutes, or until the top is golden brown.
For extra crispness, broil for the last 2–3 minutes.
- Serve
Garnish with chopped chives or green onions (as in your photo).
Serve hot and enjoy that creamy, meaty, cheesy goodness!
Nutrition (Per Serving — 6 servings)
Calories: ~320
Fat: 24g
Protein: 20g
Net Carbs: 5–6g
enjoy