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Cauliflower Shepards Pie

November 24, 2012

I have been trying to eat lower carb dinners before my trip to mexico in 3 weeks. This is a recipe I have made in the past and really love. Sometimes I have to trick my body and mind because I love my potatoes and this mashed cauliflower does just that! I used lamb this time round and really like the flavour it gave the dish – but you can also use ground beef its just as good. Cauliflower is an amazing potato substitute and you can even store the extras if you have any in the fridge and eat some later with some cheese and chives!

Cauliflower Shepards Pie

For the meat filling

2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced
2 celery sticks diced
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons chopped parsely
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

for the cauliflower mash

2 heads cauliflower, chopped
salt and pepper
splash of milk
white cheddar (optional)
butter (optional)

1. Preheat the oven to 400 degrees

2. Chop 2 heads of cauliflower and place in large pot of water to boil

3. While the cauliflower is boiling, sauté onions and carrots in the oil in a saucepan over medium heat until they begin to get color.

4. Add garlic and stir to combine then add lamb, salt, pepper, and cook until brown. Then sprinkle the meat with the flour, stir and cook for another minutes.

5. Add the tomato paste, chicken broth, Worcestershire, and parsley and stir to combine.

6. Bring the mixture to a boil, reduce the heat to low, and simmer about 10 minutes.

7. Add the corn and peas to the lamb and spread evenly into individual ramekins or an 11.5 by 8 inch baking dish.

8. Put boiled cauliflower in food processor and season with salt pepper and butter if you wish ( I also added a splash of milk)

9. Top lamb mixture with cauliflower – and sprinkle with white cheddar and chives. Bake until golden brown and bubbling about  25 minutes.

10 Comments leave one →
  1. November 24, 2012 12:57 pm


  2. Jill permalink
    November 25, 2012 9:59 pm

    GENIUS, cannot wait to try!!

  3. November 27, 2012 12:10 am

    ooh, WOW, I just pinned this one. It looks DELICIOUS! Thanks for sharing this!

    • November 27, 2012 12:11 am

      Thank you!! Its SO good and you feel much less guilty with the Cauliflower ;)

  4. Laura permalink
    November 28, 2012 2:28 am

    I made this for dinner and it was delicious! I added a little cream and butter to the cauliflower and it had such great texture. Thanks for a great recipe.

  5. November 29, 2012 3:56 pm

    I have made this as a low carb option for many years, I stir in a little grated cheese before spreading the cauliflower on top of the pie.

  6. Morgan C permalink
    December 7, 2013 3:19 am

    any chance you have the nutrition info so i dont have to try and put all that in??? just the carbs fat protein and calories would work. If not, I shall do it, I just don’t wanna. Looks amazing!

  7. Anonymous permalink
    January 6, 2014 10:33 pm

    has anyone tried this with other meats?

  8. Jennifer permalink
    January 6, 2014 10:34 pm

    has anyone made this with any other meat?

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