Low-Carb Shepherd’s Pie

Paleo Shaphard's Pie

This delicious, hearty dish is set to become my new staple dish for cold winter nights. Shepherd’s pie was a common dinner when I was younger and I loved it, but for some reason I’ve never thought to make it myself until now. But I’m so glad I did!

To make it low-carb, I replaced the standard potato mash topping with cauliflower and by goodess it’s tasty.

Paleo Shephard's Pie 2

Paleo Shephard's Pie 3

Serves 4


Top layer
1 large head cauliflower
2 tablespoons butter or ghee, melted
1 teaspoon mustard
Salt and pepper, to taste
Fresh parsley, to garnish

Bottom layer
1 tablespoon coconut oil
½ large onion, diced
3 carrots, diced
3 celery stalks, diced
500g grass-fed lamb mince
2 tablespoons tomato paste
¼ teaspoon nutmeg
¼ teaspoon cumin
Salt and pepper, to taste

1. Cut cauliflower into florets and steam until tender. Add butter/ghee, mustard, and salt and pepper then using a stick blender or food processor blend until smooth. Set aside.
2. Heat the coconut oil in a large pot or saucepan on medium heat. Add the onion, celery, and carrots and sauté for 15 minutes.
3. Add lamb mince and cook until browned.
4. Stir through tomato paste, nutmeg and cumin. Season to taste with salt and pepper.
5. Pour the mixture into one large baking dish or four ramekins.
6. Spread the cauliflower mash on top. Use a fork to create texture and drizzle with olive oil.
7. Bake for 20 minutes in a 170°C/340°F oven, then finish off under the grill for the another for 5 minutes until the top turns golden.
8. Sprinkle with fresh parsley and serve.

Images credit: Paleo Grubs


    • Ghee is clarified butter, or butter where the water and milk solids (eg. the proteins that many people are intolerant to, like casein) have been boiled off, leaving just the fat. But it still has the rich, creamy taste of butter – it’s delicious! I use it when frying instead of oil or butter.

      It’s a great was of getting more healthy fats into your diet. It also increases the absorption of other nutrients and is very supportive for digestive problems like reflux or ulcers.

      Ideally it should be organic and from grass-fed cows. I get mine from the Station Street markets in Subiaco or order it online. A large jar is $5-$10 and lasts for ages.


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