Low-Carb Shepherd’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 my goodess it's tasty.

LOW-CARB SHEPHERD’S PIE
Serves 4

Ingredients

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

Method
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