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Low-Carb Shepherd’s Pie

Low Carb Shepherd's Pie

This right here is the ultimate comfort meal but unlike most comfort food; it isn’t bad for you! This variation is low in carbs and calories but jam-packed with flavor. You almost won’t believe that it is good for you! I used lean ground turkey as my protein in place of lamb or beef which is what is traditionally used in a Shepherd’s pie. Instead of topping the filling with mashed potatoes; I opted for some mashed cauliflower instead which is just as good and even better for you. This would make the perfect side dish on Thanksgiving. It is great for those who are following a keto diet or are gluten intolerant too. Bon Appetit!

Servings: approx. 6-8

Total Time: Approx. 1 hour

Cauliflower mash Ingredients

1 large Cauliflower head

4 oz. cream cheese

1/3 cup of milk

Salt, pepper, & dried oregano

Filling Ingredients

2 tbsp avocado or olive oil

1 lb. of ground turkey

1 zucchini diced into small cubes

5 oz. diced mushrooms

1 medium onion diced

1 potato diced into small cubes

3 minced garlic cloves

1 cup fresh chopped spinach

1 cup of fire-roasted tomatoes (comes in a can)

1/3 cup of broth (veggie and/or chicken)

1 tbsp of smoked paprika

1/2 tbsp of chili powder

1 tbsp of garlic powder

1 tbsp onion powder

1 tbsp of seven-spice or ras el hanout

Salt & pepper

Sprinkle of corn starch


Cut the cauliflower head into florets. Place the florets into a pot of boiling water.

Cook for 15 minutes until fork tender. In the meantime, work on the filling.

First, saute the garlic, onion, zucchini, and potato in the oil for 5-8 minutes until semi-cooked and lightly browned. Season that with salt & pepper.

Next, add the ground turkey and all the seasoning above. Mix together and cook until browned. At this point, pour the tomato and broth. Add the mushrooms, and spinach and cook everything down together for 10 minutes. Add a sprinkle of flour or corn starch to thicken the filling too.

At this point, the cauliflower should be fork tender. Drain of its liquid completely. Mash the cauliflower very well. Over the stove on very light heat, add the cream cheese, milk, salt, pepper, and oregano. Mash together until well combined. Set aside.

The filling should be fully cooked at this point and has thickened. Taste the filling for any needed salt or pepper. Transport the filling to an oven-safe pan. Top with the cauliflower mash and spread that out over the top evenly.

Bake in a 400 F for 20 minutes then broil for 2 minutes until browned on top.

Serve warm garnished with some parsley and/or toasted pine nuts.

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One Comment

  1. This is a staple in my house! I love how tasty it is while still being healthy and low carb. Would highly recommend trying it out. I swap it with whatever veggies i have in the fridge/freezer, but i def enjoy the zucchini in it (a must!)

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