Low-carb Cauliflower-crust Shepherd's Pie

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600 g of beef mince

1 cup chopped mushrooms

½ cup chopped red capsicum

¼ cup of diced red onions

½ cup chopped celery stalks

2 cups of cauliflower florets

2 cups green beans

¼ cup chicken stock

3 teaspoon minced garlic

1½ teaspoon fresh rosemary

1½ teaspoon fresh thyme

1½ teaspoon cumin

¾ cup beef stock

pinch of salt and pepper


1. Preheat oven to 180°C.

2. In a pan, brown mince on medium heat until cooked through, removing from heat once done. Steam or boil cauliflower for 5 minutes or until soft.

3. Combine cauliflower, chicken stock and 1 teaspoon of garlic in a food processor or blender, and blend until smooth.

4. Place green beans in a steamer, spreading over ½ teaspoon of garlic. Steam for 3-4 minutes.

5. Place remaining vegetables, herbs, and ½ of beef broth into a pan and sautee until tender, add in browned beef and stir together for 1 minute.

6. Transfer meat and vegetable mix into ramekins, spreading mashed cauliflower over the top until evenly coated.

7. Place in the oven for 20-30 minutes until the sides start to bubble and the top begins to brown.

8. Remove from the oven and let it rest for about 5 minutes before serving. Serve with steamed green beans on the side and season with salt and pepper.

Bon Appetit!

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