This is not your average Shepherd’s Pie! It’s a lower-carb version that is also much tastier! I called this a “cheesy” Shepherd’s Pie because not only do I add grated cheese to the cooked meat, but I add it to the mash too. Then, I top it with more cheese! This is really a “cottage” pie because a traditional “shepherd’s” pie usually calls for lamb meat – which is equally delicious! You will also notice that I did not top it with mashed potatoes (but you can if you want to), instead I made a mash from cooked cauliflower – keeping those carbs really low!
This cauli-mash version serves six people (which may seem small, but it’s a rich meal and goes well with a fresh salad on the side). However, it could also easily be wolfed down by four very hungry adults – so this is entirely up to you! Either way, it’s a healthy, clean, and hearty meal for your family, so adjust accordingly.
This low carb cauli-mash version is a healthy, clean, and hearty meal for your family. It's easy to throw together and only takes about an hour to make. Your family will love it!
- 1 TB unsalted butter
- ½ onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 17.6 oz 12% fat ground beef mince (we use Butcher Box meat)
- 2 TB Homemade Taco Seasoning
- 5.3 oz Cheddar cheese, grated
- 17.6 oz cauliflower florets
- 1.8 oz soft cheese
- Sea salt
- Black pepper
- Chopped parsley, to garnish
- Have all your ingredients prepped and ready; this includes the delicious Homemade Taco Seasoning (you will only need two tablespoons of this mixture).
- Melt the butter in a skillet (suitable for oven and hob). Add the onions and cook over moderate heat until they have softened and start to caramelize.
- Add the garlic and continue to cook, stirring regularly to prevent the garlic from burning.
- Once the garlic has softened, tip in the ground beef and the taco seasoning.
- Increase the heat to high and cook until the beef has evenly browned. Add just a small dash of water and continue to cook until all moisture cooks out (evaporates).
- Once the pan looks dry, stir through a third of the grated cheese and remove the pan from the heat. Compress the mixture down with a spatula or egg lifter.
- Preheat the oven to max grill.
- You could top this with mashed potato, but I like to make a low carb version: I boil the cauliflower florets until they are completely tender, then I drain them in a colander. I return them to a dry pan where I add the soft cheese, using a potato masher to mash the mixture well. I add some of the remaining cheese and allow it all to melt together.
- Spread the mash on top of the compressed mince in the skillet and scatter over the remaining grated cheese.
- Cook under the grill until the surface browns. Scatter over chopped parsley before serving and season your portion with salt and pepper (if needed).
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Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 13gCholesterol: 35mgSodium: 320mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 31g