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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 721.5
  • Total Fat: 55.9 g
  • Cholesterol: 204.5 mg
  • Sodium: 517.8 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 43.3 g

View full nutritional breakdown of Low Carb Shepherd's Pie calories by ingredient
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Low Carb Shepherd's Pie

Submitted by: KATE1959


Low Carb Lifestyle Low Carb Lifestyle
Number of Servings: 8



    For Beef:

    3 lb (1.3 kg) lean ground beef
    1 cup (240 ml) finely diced onion
    1 cup (240 ml) finely diced celery
    1/4 tsp (1.2 ml) dried thyme or 1/2 tsp (2.5 ml) fresh thyme leaves
    1 tbsp (15 ml) tomato paste
    Sea salt and freshly ground black pepper
    2 tbsp (30 ml) unsalted butter
    1/2 lb (227 g) mushrooms, coarsely chopped

    For Cauliflower Puree:

    2 lb (908 g) cauliflower, trimmed
    2 cups (480 ml) shredded smoked cheddar cheese
    1/4 cup (60 ml) sour cream
    2 tbsp (30 ml) unsalted butter
    1 large egg
    8 bacon slices, cooked until crisp and crumbled


To Make The Beef:

1. Place the beef in a large pot and cook over high heat, crumbling the meat with a spoon until it loses its raw, red colour. Stir in the onion, celery, thyme, and tomato paste. Season lightly with salt and pepper. Cover tightly, turn the heat to low, and cook for 20 minutes, stirring occasionally. Add a touch of water if the mixture looks too dry; it should look juicy but not wet

2. Heat the butter in a large frying pan over high heat until the foam subsides. Add mushrooms and cook briskly until the water has evaporated and the mushrooms are soft. Add the mushrooms to the beef mixture and cook for 10 minutes longer

To Make The Cauliflower Puree:

1. Chop the cauliflower, including the core, into chunks. Place in a large pot and add enough water to cover the pieces by 1 inch (2.5 cm). Bring to a boil over high heat and cook until extremely tender, about 20 minutes. Drain well. Transfer to a food processor and blend until smooth. Remove 1 cup of the puree and stir into the pot with the beef

2. To the remaining cauliflower in the food processor, add the cheese, sour cream, and butter; blend well. Add the egg and blend until smooth. Add the bacon and pulse once or twice to combine

3. Preheat the oven to 350 F (175 C)

4. Spread the beef mixture in a 9 x 9-inch (22.5 x 22.5-cm) deep baking dish. Cover with the cauliflower mixture and smooth the top. Sprinkle with the paprika or make criss-cross lines, dots, or whatever strikes your fancy. Place the baking dish on a large rimmed baking sheet to catch any drips

5. Bake for 45 minutes, or until bubbly and browned. Let sit for 10 minutes before serving

Serving Size: 8

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