Get the Recipe: Lightened Up Shepherd's Pie
This Lightened Up Shepherd's Pie recipe has swapped mashed potatoes for a fluffy, cauliflower mash, veggies, and lean beef to make it a comfort food that won't weigh you down. It's perfect for a guilt-free indulgence or a satisfying weeknight meal!
Ingredients
- 2 tbsp avocado oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 lbs lean ground beef, at least 90% lean
- ½ tsp salt
- ¼ tsp black pepper
- 3/4 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 ½ cups frozen peas & carrots
- 1 tbsp minced fresh rosemary
- 1 tbsp fresh thyme leaves
Cauliflower Topping
- 2 lbs cauliflower florets
- 3 tbsp unsalted butter
- 2 tbsps grated parmesan cheese
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Equipment
Instructions
- Heat the oil over medium heat in a large pot or Dutch oven. Add the onion and saute until translucent, about 2-3 minutes. Add the garlic and saute another minute.
- Add the ground beef and crumble as it cooks. Season with salt and pepper and cook until browned. If you have any grease in your skillet, go ahead and drain it off now.
- Add the beef broth, Worcestershire sauce, and tomato paste and stir until combined and no lumps remain. Bring to a simmer, and simmer for 10-15 minutes until the sauce has reduced and thickened.
- Add the frozen vegetables and fresh herbs. Stir until combined, then set aside. Preheat oven to 400 degrees.
- Make the cauliflower topping by bringing a pot of water to a boil, then steaming the cauliflower with a steamer basket for about 10-15 minutes, or until fork mashable.
- Drain and transfer the cauliflower to a large bowl, blender, or food processor, and add the butter, grated parmesan cheese, garlic powder, salt, and pepper. Use an immersion blender, blender, or food processor to blend until smooth.
- Pour the meat mixture into a greased 8x8 baking dish.
- Top with the mashed cauliflower, spreading it evenly over the meat mixture. Place the baking dish on a baking sheet (to prevent spills) and bake in the preheated oven for 30-35 minutes. Allow to cool slightly, then serve!
Notes
- This is one of the most flavorful shepherd’s pies I’ve ever eaten. Full of herb flavor, and not a huge cauliflower taste, either.
- To keep this as “light” as possible, I used 93% lean ground beef. I would suggest using at least 90% lean ground beef if not leaner to keep it from being too oily.
- Leftovers keep in the fridge for up to 3 days. This also would make a great freezer meal!
- This recipe makes 6 servings, and each slice measures about 4" x 2.6" in the 8x8 pan. Each slice has 9.5 net carbs.
Serving: 1 4x2.6" slice (1/6th of pie), Calories: 281kcal, Carbohydrates: 14.4g, Protein: 39.6g, Fat: 16.6g, Cholesterol: 63.3mg, Sodium: 638.2mg, Fiber: 4.9g, Sugar: 4.4g
Did you make this recipe?Please leave a star rating and review below!