This Shepherd’s pie (technically a cottage pie as traditional shepherd’s pie is made with ground lamb) pie is a favorite for my husband.  He loved it so much! Traditional Shepherd’s pie, British in origin, is not made with cheese; however, I added cheese sauce to the meat and cheese sauce into the cauli-mash topping and topped with more Cheddar cheese. The result is a very tasty cheesy shepherd’s pie that we loved and will make again.  It is such a cozy casserole and perfect for cold, wintry days.


 What makes this a healthy meal is that it is chock-full of vegetables too.  Your children won’t even realize that they are eating a variety of vegetables that on their own they probably would not readily eat.  The leftovers are just as good the next day!  You can serve this meal with a lovely big salad and then you have even more veggies, or serve with another hot veggie dish.  We served it with my favorite green bean and tomato salad.  If you have not yet made that salad, you are in for a treat; it is best the next day after marinating all night in the refrigerator.


Making this recipe with mashed cauliflower instead of mashed potatoes is lovely; however, if you are in maintenance you can add one mashed potato for more authentic flavor.  I use a large 9 x 13 inch baking dish.  If you like, you can add some frozen peas to this recipe; a few won't change the carbs too much.


Another lovely side to consider with this Shepherd's pie is low-carb garlic bread.  Here are a few recipes to consider.

Cheesy Buttery, Garlic Bread Sticks

Miracle Dough Garlic Bread Sticks

Garlic Butter Biscuits



2 tbsp olive oil (30 mL)

4 oz onion, chopped (125 g)

21/2 oz chopped carrot (75 g)

1 cup chicken, OR beef broth (250 mL)

21/2 lbs ground beef (1.1 kg)

2 tbsp minced garlic (30 mL)

2 tbsp sugar-free ketchup, OR (30 mL)

  tomato paste and sweetener plus vinegar

11/2 tsp salt (7 mL)

1 tsp Worcestershire sauce (5 mL)

Seasoning salt, to taste

Cheese Sauce:

4 oz regular cream cheese (125 g)

3 tbsp butter (45 mL)

1/3  cup low-carb milk, OR whipping cream (75 mL)

1/4  tsp salt, OR to taste (1 mL)

1/8  tsp white pepper, OR black pepper (0.5 mL)

2/3  cup grated Cheddar cheese (150 mL)

1 tbsp water, optional (15 mL)

Cauli Mash Topping:

1 medium to large cauliflower

1/2 cup reserved Cheese Sauce (125 mL)

3 eggs

1/2 tsp salt (2 mL)

2/3 cup shredded Cheddar cheese (150 mL)

4 slices bacon, cooked and crumbled (optional)



Preheat the oven to 370°F (180°C).


In frying pan, in bacon fat over medium heat, stir fry, onion and carrot about 5 minutes.  Add chicken, OR beef broth and cook until vegetables are tender.  Set aside.


In frying pan, brown ground beef and garlic.  Add Cheese Sauce (withhold 1/cup (125 mL) Cheese Sauce), ketchup, salt, Worcestershire sauce, if using and seasoning salt, to taste.  Cook until heated through completely.  Stir in cooked vegetables.  Place in glass 9 x 13-inch (2 L) casserole dish.

Cheese Sauce: In nonstick pan or pot, combine cream cheese, butter, Low-Carb Milk, OR whipping cream, salt and white pepper, OR black pepper.  Whisk occasionally.  Stir in Cheddar cheese until it melts and sauce is smooth.  If necessary, add a tablespoon (15 mL) of water.


Cauli Mash Topping:  In pot of boiling water, cook cauliflower florets until very tender.  Drain and place in salad spinner, if you have one, to remove excess moisture, otherwise pat dry with paper towels.  In food processor, process cauliflower, the reserved 1/cup (125 mL) Cheese Sauce, eggs and salt until smooth.  Smooth cauli-mash mixture over top of meat mixture in casserole dish.  Sprinkle with Cheddar cheese and bacon bits, if using.  Bake 25 minutes.

Yield:  12 servings

1 serving

395.3 calories

26.1 g protein

30.4 g fat

0.4 g fiber

3.1 g net carbs

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