Cauliflower Shepherd's Pie Recipe

Cauliflower Shepherd's Pie in a casserole.

5 from 1 vote

Cauliflower Shepherd's Pie Recipe

A non-traditional Shepherd's pie contains cauliflower instead of potatoes, but it is low-carb and wonderfully tasty - and every bit worth being the black sheep.

Course Main Course

Cuisine British

Keyword cauliflower, paleo, recipe, shepherd's pie

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 588kcal

Cost 10

Ingredients

1 lb. ground beef or lamb
1 head cauliflower chopped into florets
1 onion diced
2 celery stalks diced
8 oz. mushrooms chopped
2 garlic cloves minced
½ cup beef stock
Fresh parsley minced (to garnish)
¼ cup ghee
4 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
Add cauliflower to a pot, fill with water, and cover.
1 head cauliflower
Bring to a boil over medium-high heat and cook until florets are fork tender, 8 to 10 minutes.
Drain well, add ghee, and season to taste; mash until smooth using a potato masher.
¼ cup ghee, Sea salt and freshly ground black pepper
Melt cooking fat in a skillet over medium heat.
4 tbsp. cooking fat
Add the onion, celery, and garlic, and cook for 2 to 4 minutes, stirring often.
1 onion, 2 celery stalks, 2 garlic cloves
Add the ground beef and cook until browned, 4 to 5 minutes.
1 lb. ground beef or lamb
Add the mushrooms and continue cooking until the mushrooms are soft.
8 oz. mushrooms
Pour in the beef stock and season to taste; cook 4 to 5 minutes longer.
½ cup beef stock
Place the beef mixture in a casserole dish and top with the mashed cauliflower.
Bake for 15 to 20 minutes or until the mashed cauliflower is nicely browned.
Serve topped with fresh parsley.
Fresh parsley

Nutrition