a slice of low carb shepherd's pie on a white plate

Low Carb Shepherd’s Pie

A delicious, healthy twist on the traditional Low Carb Shepherd’s Pie topped with a goat cheese mashed cauliflower crust. Filling and hearty, this Shepherd’s pie features ground lamb, radishes, butternut squash, tomatoes, and spinach. Your family will love this inventive take on a classic recipe.

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Best Healthy Shepherd’s Pie Recipe – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

low carb shepherd's pie with goat cheese cauliflower mash

Not to be boastful, but the first time I had Shepherd’s Pie, I was actually in Ireland, so it was extra special to have a traditional version instead of what is sold here in the US. I like to think that because my first bite was actually an authentic experience that the bar was set high when it comes to enjoying this simple country dish.

So, I’m not going to try to recreate it for you. But, I will give you a reimagined low carb version with a twist:  Middle Eastern flavors. Why wouldn’t I just stick to tradition? Because you should never mess with perfection. 

If Gordon Ramsey says that Shepherd’s Pie requires peas, carrots, and potatoes, I won’t contradict him. He’d likely yell at me if I did.

This low carb, keto-friendly Shepherd’s Pie features radishes, butternut squash, tomatoes, and spinach with some intense flavors from some uncommon (though gaining popularity in most grocery stores) spices. The potato crust is replaced with goat cheese mashed cauliflower.

A modern spin on an old classic really works here. Step out of your comfort zone. This is one time you can flout tradition.

What is the difference between Shepherd’s Pie and Cottage Pie?

Shepherd’s Pie is traditionally Irish and contains lamb while Cottage Pie is an English recipe featuring minced or ground beef. Both of these savory pies are topped with a mashed potato “crust”.

Cheese on top of the crust is optional and not always found in traditional pies. In order to keep this recipe low carb, I’ve opted for a goat cheese mashed cauliflower “crust”. The goat cheese pairs really well with the other flavors in the pie since there is a Middle Eastern flavor profile. 

baked low carb shepherd's pie in a white dish

How to Make Keto Low Carb Shepherd’s Pie

Ingredients

  • Olive oil
  • Ground lamb
  • Onion
  • Radishes
  • Butternut squash
  • Garlic
  • Spinach
  • Fire-roasted tomatoes
  • Beef broth
  • Za’atar
  • Harissa
  • Cumin
  • Cauliflower
  • Goat cheese
  • Heavy cream
  • Butter
  • Sea salt
  • Pepper

Healthy Mediterranean Shepherd’s Pie Tips & Tricks

Cut vegetables uniformly as directed. The vegetables are meant to be soft but still firm, so make sure you cut them evenly and cook them in order to maintain that texture.

Avoid frozen vegetables for this recipe. I made the mistake of using frozen butternut squash, and I only made that mistake once. It was way too soft and altered the texture of the pie in a way that I did not appreciate. I know we often cut corners for the sake of time, but I would advise against it in this case. 

The same is true for the mashed cauliflower. Use fresh cauliflower florets and steam them to get the best results. 

How to Make Mashed Cauliflower Shepherd’s Pie Crust

This Mashed Cauliflower crust for the Shepherd’s Pie comes from my Roasted Garlic & Goat Cheese Mashed Cauliflower recipe.

Fill a large sauce pan with one inch of water. Place steamer insert inside and heat to a boil. Cut up cauliflower florets. Once water is heated, place inside the steamer insert. Cover and steam for about 10-12 minutes.

Drain water completely in a colander. Let cool a few minutes until the steam subsides.

Dump contents into a large blender or food processor. Add 3 1/2 ounces of goat cheese, butter, and heavy cream. Salt and pepper. Process until smooth.

Spoon cauliflower mash on top of Shepherd’s Pie filling in a  large heat proof casserole dish, sprinkle with remaining goat cheese and pop under the broiler for a few minutes to brown the top and cheese.

Can Shepherd’s Pie Casserole Be Frozen?

Yes! I suggest assembling and baking your low carb Shepherd’s Pie in a disposable foil casserole dish. After the pie is baked, allow it cool to room temperature. Cover with a double layer of tin foil and freeze for up to 2 months.

When you are ready to eat the pie, remove it from the freezer and let it thaw overnight in the refrigerator. Reheat in a 350 degree oven for 45 minutes, or until the pie is warmed through.

If you are looking for other casseroles you can freeze, my Cheesy Chicken Bacon Broccoli recipe is perfect to reheat later.

Other Low Carb Keto Ground Lamb Recipes you’ll love

Low Carb Shepherd's Pie
Yield: 8

Low Carb Shepherd's Pie

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A delicious, healthy Middle Eastern twist on the traditional Low Carb Shepherd’s Pie topped with a goat cheese mashed cauliflower crust. Filling and hearty, this Shepherd’s pie features ground lamb, radishes, butternut squash, tomatoes, and spinach.

Ingredients

Filling

  • 1 tbsp olive oil
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced/pressed
  • 2 pounds ground lamb
  • 1 cup radishes, diced
  • 1 cup butternut squash, cut into 1 inch cubes
  • 1/2 cup beef stock
  • 2 tsp cumin
  • 1 tbsp za'atar
  • 2 tsp harissa powder
  • 1 tsp salt
  • 1 cup fire-roasted crushed tomatoes
  • 2 ounces fresh spinach

Cauliflower Mash Topping

  • 1 large head cauliflower, cut into florets
  • 3 tbsp butter
  • 1 tbsp heavy cream
  • 4 ounces goat cheese, divided

Instructions

Preheat oven to 375 degrees. Line a baking sheet with foil and place a deep-dish pie pan or 2 quart casserole dish on top.

Heat a oil in a large skillet over medium heat. Add onion, garlic, and ground meat. Cook, stirring occasionally and breaking the meat. Reduce heat to low. Cook for 10 minutes until meat is cooked through. Season with salt and pepper.

Add radishes, squash, beef stock, spices, and tomatoes. Bring to a gentle simmer. Cover and cook for 20 minutes until squash is fork tender. Tear apart and stir in spinach. Cook for an additional 2 minutes to wilt spinach and incorporate. Taste and adjust seasoning if needed. Spoon filling into the pie plate. Set aside and make goat cheese cauliflower mash.

Fill a large sauce pan with one inch of water. Place steamer insert inside and heat to a boil. Cut up cauliflower florets. Once water is heated, place inside the steamer insert. Cover and steam for about 10-12 minutes. Drain water completely in a colander. Let cool a few minutes until the steam subsides.

Dump contents into a large blender or food processor. Add 3 1/2 ounces of goat cheese, butter, and heavy cream. Salt and pepper. Process until smooth. Top pie with mashed cauliflower, smoothing it over the filling to the edges of the pie pan. Crumble remaining goat cheese on top.

Bake the pie for 25-30 minutes, until the filling is bubbling and the goat cheese on the cauliflower mash has browned slightly. Remove and serve immediately.

Notes

Adapted from Dorie Greenspan

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 368Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 26mgSodium: 326mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 1gProtein: 27g

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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