Low-Carb Shepherds Pie Recipe

Recipe Category: Low-Carb


Low-Carb Shepherds Pie Recipe


Makes 5 :Servings

Prep: 15 minutes

Cooking Time: 45 minutes

Serving size 1/5 of recipe

Calories 204 Protein 24 g Carbohydrates 13 g Fat 24 g Fiber 3 g Sugar 7 g Sodium 424 mg

  • 3 cups cauliflower florets
  • 6 ounces whole milk Greek yogurt or coconut cream
  • 1 teaspoon garlic powder
  • 1/2 cup shredded parmesan cheese
  • 2 teaspoons dried rosemary
  • sea salt and black pepper
  • 1/2 tablespoon olive oil
  • 1 tablespoon garlic
  • 1 red bell pepper, seeded and diced
  • 1/3 cup diced red onion
  • 1 pound ground lamb or lean ground turkey or beef
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon dried thyme
  • 1 teaspoon ground cinnamon
  • 2 tablespoons low-calorie BBQ sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons no-salt-added tomato sauce
  • 1 cup frozen peas, carrots, and corn mix
  • garnish: fresh rosemary, cracked black pepper


  1. Preheat the oven to 400°F
  2. Add about 2 inches of water to a large pot (with a steamer basket if possible) and bring it to a simmer
  3. Add the cauliflower to the steamer basket or bottom of the pot
  4. Cover and cook for about 15 minutes, or until the cauliflower can be easily pierced with a fork
  5. Remove the cauliflower and set aside to cool
  6. In a large bowl, mash the cauliflower, then add the Greek yogurt, garlic powder, parmesan, and rosemary
  7. Mix them together using a spatula and season to taste with salt and black pepper
  8. To a nonstick skillet over medium heat, add the olive oil, garlic, bell pepper, and onion
  9. Cook for about 3 minutes, until the onion turns brown, being careful not to burn the garlic
  10. Add the lamb to the skillet, breaking it up with a wooden spatula
  11. Cook for about 2 minutes, then add the paprika, thyme, and cinnamon
  12. Cook for about 2 minutes, continually breaking up and stirring the meat
  13. Add the BBQ sauce, mustard, and tomato sauce and mix to combine
  14. Add the frozen vegetables and cook for about 5 minutes
  15. Transfer the mixture to a medium-size baking dish
  16. Top the mixture with the cauliflower mash, then garnish the top with cracked black pepper and rosemary and spray lightly with a little olive oil to help brown the top if desired
  17. Need help with portion control or want to enjoy this for daily meal prep? See my tips in Repeat below
  18. Bake in the oven for 30 minutes at 400°F, or until the top is golden brown
  19. Repeat
  20. You can also make this using mini loaf tins
  21. In step 7, just separate the mixture into even amounts in the loaf tins and bake them together for 25 to 30 minutes, or until golden brown
  22. Allow them to completely cool before covering them with foil and storing in the fridge for up to 3 days or in the freezer for up to 1 month

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