The classic shepherd’s pie is comfort food at its best, and everyone has their own way of making it. Our way is low-carb, simple and easy to follow – you really can't go wrong with it.
Carbs per serving:
400g of minced beef
200g of cauliflower
1 onion (diced)
1 celery stalk (diced)
2 cloves of garlic (crushed)
375ml of vegetable stock
80ml of red wine
2 tbsp of butter
1 tbsp of tomato purée
2 tbsp of olive oil
1 tsp of ground cumin
1 tsp of fresh thyme
1 tsp of fresh parsley
Grate the cauliflower into a large bowl.
In a pan, add the grated cauliflower and enough water to just cover it. Stir to combine, bring to the boil and reduce to a simmer until tender.
Add oil into a frying pan, then fry the diced onion and celery until softened.
Add spices, garlic, minced beef, tomato purée, red wine and vegetable stock.
Allow the sauce to reduce down until you have a thick, meaty gravy.
Place the cooked cauliflower in a bowl, add the butter and season it all before puréeing with an immersion blender.
Transfer the gravy into an ovenproof dish, then spoon the cauliflower mash over the top.
Sprinkle some cheese over the pie and bake until golden brown.
The carb-count of this family favourite is reduced considerably simply by substituting traditional potato mash with cauliflower mash. Take a look at our recipes page as we have a lot more low-carb dinner ideas.