A low-carb shepherd’s pie has all of the comfort food appeal of the regular version but with a fraction of the carbs. I used left over pot roast for the meat and I added a little horseradish and cheese to the topping just to give it some zip. It is a little lighter and fresher with the cauliflower mash rather than potatoes, too. Shepherd’s pie is made with lamb, cottage pie is made with beef – but in the US we tend to just lump it all together and call is Shepherd’s pie.
See, this right here is one of the things I like about low-carb diets. I can get all of that soul warming, tummy pleasing, stick to your ribs stuff like gooey cheese, butter, beef….
I love this low-carb shepherd’s pie. Really. Sure, I miss a piece of homemade whole wheat toast now and then (and by now and then I mean every damn day) but I know that I feel better when I am eating low carb — and obviously I’m not giving up the good stuff, except… you know. Bread. I realized during my carb binge in December that carbs make my joints hurt, I have headaches, and I feel generally groggy and icky — like molasses was running through my veins instead of blood. I don’t like it one bit and it’s not worth the fleeting yumminess of the carbs, either.
Mashed potatoes speak to me. I was so happy when I discovered that cauliflower was a good substitute! So last night I was making shepherd’s pie for the family with some leftover pot roast and I decided to make this for me. I was in love at first bite. Succulent, tender beef, creamy gravy, rich topping with gooey cheese and a bite of horseradish — if you like it.
I happen to love it.
Two things. (1) If you happen to be having a problem with the gravy being too thin be sure that you are using heavy cream, the kind you make whipped cream from. It won’t hurt to simmer it longer to thicken it up more if you need to. (2) If your cauliflower dishes are coming out watery you are not draining it enough! You may need to press out some water with paper towels.
This low-carb shepherd’s pie is so good that I finished it off for lunch this afternoon. Pretty sure this goes on my favorites list. I hope you’ll like it, too.
Low-Carb Shepherd’s Pie
- 6 ounces cooked beef chuck roast chopped
- 1/2 cup cooked green beans
- 1/3 cup heavy cream
- 1 tablespoon cream cheese
- Pinch of onion powder
- 6 ounces cauliflower steamed until very tender and drained very well
- 1 tablespoon heavy cream
- 2 ounces cheddar cheese
- 1 tablespoon butter
- 1/2 to 1 teaspoon shredded horseradish optional
- Salt and pepper to taste
- Preheat the oven to 375F.
- Grease a small casserole dish.
- Add the meat evenly to the dish.
- Cover with the green beans.
- Set aside.
- In a small sauce pan heat the cream and the cream cheese, whisking until smooth.
- Simmer until it has thickened to the consistency of thin gravy.
- Season the cream mixture with salt and pepper. Add the onion powder if desired.
- Pour over the meat and green beans; mix in if necessary.
- Set aside.
- In a food processor or mixer whip the cauliflower with the butter and cream until fluffy. Use a little more cream if necessary.
- Stir in a tablespoon of the cheese and the horseradish.
- Taste and adjust the salt and pepper.
- Spoon the cauliflower over the meat mixture.
- Sprinkle with the grated cheese.
- Bake for 30 minutes or until heated all the way through.
If you like Low-Carb Shepherd’s Pie you may also like…
Philly Cheesesteak Casserole Grassfed Mama
Loaded Cauliflower Casserole Louanne’s Kitchen