Low Carb Shepherd’s Pie

Recipe makes 6 servings


1 Tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 lb (450g) ground beef
14oz (400g) chopped tomatoes, canned
¼ cup beef broth
1 medium cauliflower head, cut into florets
2 Tbsp heavy cream
1 oz (28g) butter
¼ tsp salt
1/8 tsp black pepper
1 cup cheddar cheese, shredded


Preheat the oven to 350°F (175°C). Line a baking 10×6 (27x15cm) baking dish with parchment paper and set it aside.

Heat one tablespoon of olive oil in a large frying pan. Add the onions and garlic. Cook for 4-5 minutes over medium heat.

Add the ground beef and mix well. Cook for 10 minutes, stirring occasionally.

Add the tomatoes and pour in the beef broth. Stir well and cook until most liquid evaporates, about 12-15 minutes.

Remove the beef mixture from the heat and set it aside.

Add cauliflower to a pot of salted water and cook for 8-10 minutes. Remove from the heat and drain (make sure to drain as much liquid as possible).

Transfer to a food processor and add the heavy cream, butter, salt, and black pepper. Process until completely smooth.

Add the meat mixture to the bottom of the prepared pan. Sprinkle half of the shredded cheddar and add the cauliflower puree. Top with the remaining cheddar and bake for 20 minutes or until golden brown.

Nutritional breakdown per serving (recipe makes 6 servings)

351 Calories
27.3g Protein
22.8g Fat
4g Fiber
10.3g Total Carbs
6.1g NET Carbs