When you’re craving a comforting classic with a low-carb twist, this low-carb shepherd’s pie with cauliflower and carrot mash is perfect! Made without the traditional potato topping, this Whole30-friendly, keto shepherd’s pie swaps in a mash of cauliflower and carrots, bringing richness without the carb overload. Each layer is filled with flavor, making this pie a healthy, comforting staple for cozy nights and St. Patrick’s Day celebrations alike.
What is Shepherd’s Pie?
Originally from England and Ireland, shepherd’s pie was created to use up leftover meat and potatoes. Traditionally topped with mashed potatoes, this dish is now adaptable to all kinds of diets, including this low-carb, veggie-packed version. It still delivers all the coziness of the classic, but in a way that’s lighter and works with keto, Whole30, and AIP diets.
Why You’ll Love This Low-Carb Shepherd’s Pie
This version of shepherd’s pie is simple yet deeply satisfying, thanks to a topping that’s creamy and low in carbs, made from a blend of cauliflower and carrots. The addition of carrots adds weight to the cauliflower, creating a heartier mash that closely resembles classic mashed potatoes, giving this dish a traditional feel. It’s a versatile recipe too, fitting a variety of diets: it’s Whole30 and keto-friendly, with easy swaps for an AIP-compliant option.
The filling boasts balanced flavors, with savory ground beef (or lamb), garlic, and fresh herbs that bring a classic taste, while apple cider vinegar brightens up each bite. Best of all, this recipe is a true one-pot wonder; using an oven-safe skillet makes for quick preparation and even easier cleanup, perfect for busy weeknights or meal prep days.
Ingredient Notes and Substitutions
- Cauliflower and Carrots: The key to a low-carb, creamy topping, these vegetables create a fluffy, potato-like mash while keeping it low in carbs. If you’d like, you can also try mashed turnips.
- Ground Meat: This recipe works with either beef or lamb. Beef brings a savory taste, while lamb offers a more traditional flavor.
- Aromatics: Onions, garlic, and celery form a fragrant base for the filling. Feel free to add extra veggies, like zucchini or mushrooms, if desired.
- Herbs and Spices: Fresh rosemary and thyme add depth, with salt and pepper for seasoning. AIP followers can simply omit black pepper and tomato paste.
- Apple Cider Vinegar and Broth: These bring a subtle brightness and depth to the meat filling. Bone broth is especially delicious for extra richness.
See the full recipe card below for detailed ingredient amounts and full instructions.
How to Make Low-Carb Shepherd’s Pie
Step 1. Boil the Vegetables: Bring a large pot of water to a boil over medium-high heat. Add the carrots and simmer for 5 minutes. Then add cauliflower florets and cook for 5 more minutes, until both carrots and cauliflower are fork-tender.
Step 2. Prepare the Mash: Drain the vegetables, transfer to a food processor, add ghee and salt, and process until smooth.
Step 3. Preheat Oven: Preheat oven to 400°F (200°C).
Step 4. Cook the Filling: Heat ghee in an oven-safe skillet over medium-high heat. Add onion, celery, and carrot, cooking for 5 minutes while stirring. Add minced garlic and stir for 1 minute until fragrant.
Step 5. Brown the Meat: Add ground beef, season with salt and pepper, and cook for about 7 minutes, breaking it up with a spoon. Stir in tomato paste.
Step 6. Make the Sauce: In a bowl, whisk together broth, apple cider vinegar, rosemary, thyme, and arrowroot starch. Pour over the beef mixture, then simmer for 5 minutes until thickened.
Step 7. Assemble and Bake: Remove the skillet from heat. Top with the cauliflower-carrot mash, spreading it evenly over the meat layer with a spatula.
Step 8. Bake and Serve: Bake for 20 minutes until the topping is golden and the filling is bubbly. Allow to cool for 10 minutes before serving.
Recipe Tips
- A Smooth Mash: Ensure your cauliflower and carrots are well-drained for a fluffy, smooth topping.
- Adjust for AIP: Replace ghee with coconut oil, omit tomato paste, and skip black pepper for an AIP-friendly version.
- Meal Prep-Friendly: Make the filling and topping a day ahead, refrigerate, and bake before serving for an easy weeknight dinner.
Variations and Serving Suggestions
- Cheesy Topping: Add a sprinkle of shredded dairy-free cheese on top if desired.
- Extra Veggies: Add mushrooms, zucchini, or green beans to the filling for additional texture.
- Side Pairings: Serve with a crisp green salad or roasted vegetables for a balanced, low-carb meal.
Make-Ahead and Storage Tips
This low-carb shepherd’s pie is a great make-ahead option! Assemble it in an oven-safe dish up to a day in advance, cover, and refrigerate. When ready to bake, simply uncover and pop it in the oven. Store leftovers in an airtight container in the fridge for up to four days, or freeze it for up to three months. To reheat, thaw overnight in the fridge, then warm in the oven until heated through.
Recipe FAQs
Yes! Just make sure to use Whole30-approved ingredients and follow the AIP substitutions if needed.
You can replace carrots with parsnips or try a blend of cauliflower and turnips for a similar texture.
Store in an airtight container in the fridge for up to four days. Reheat in the oven or microwave before serving.
More One Pot Recipes
- Instant Pot Beef Stew (Paleo, Whole30)
- Keto White Chicken Chili
- Instant Pot Chicken Soup
- Easy Beef Stroganoff
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Low Carb Shepherd’s Pie Recipe
Ingredients
Topping
- 1 medium head of cauliflower cut into florets
- 2 medium carrots cut into 1-inch chunks
- 1/4 cup ghee or coconut oil for AIP
- 1/2 tsp salt
Filling
- 1 tbsp ghee or coconut oil for AIP
- 1/2 onion diced
- 2 stalks celery diced
- 1 carrot chopped
- 2 garlic cloves minced
- 1 lb ground beef or ground lamb
- Salt & pepper, to taste omit pepper for AIP
- 1/2 cup bone broth or beef broth
- 2 tbsp tomato paste omit for AIP
- 1 tbsp apple cider vinegar
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tbsp arrowroot starch
Instructions
- Boil water in a large pot over medium high heat.
- Add the carrots and simmer for 5 minutes.
- Add in the cauliflower florets and cook for 5 more minutes until both the carrots and the cauliflower are cooked through and fork tender.
- Drain, and place in a food processor. Add ghee and salt, and process until everything turns smooth.
- Preheat oven to 400 degrees F.
- Heat ghee in a large oven-safe skillet over medium high heat.
- Add onion, celery, and carrot, and cook stirring for 5 minutes.
- Add minced garlic and stir for 1 minute until fragrant.
- Add the ground beef with salt and pepper, and cook until browned (~7 minutes), breaking it up with a wooden spoon. Stir in tomato paste.
- In a separate bowl, whisk together broth, apple cider vinegar, rosemary, thyme, and arrowroot starch.
- Pour over the beef and simmer for 5 minutes until the sauce reduces and thickens.
- Remove from heat, then top with mashed carrot and cauliflower, spreading it out evenly and smoothly over the meat mixture with a spatula.
- Bake for 20 minutes in the oven until the topping turns golden brown and the meat layer starts bubbling up.
- Cool for 10 minutes before serving.
Notes
- A Smooth Mash: Ensure your cauliflower and carrots are well-drained for a fluffy, smooth topping.
- Adjust for AIP: Replace ghee with coconut oil, omit tomato paste, and skip black pepper for an AIP-friendly version.
- Meal Prep-Friendly: Make the filling and topping a day ahead, refrigerate, and bake before serving for an easy weeknight dinner.
- Cheesy Topping: Add a sprinkle of shredded dairy-free cheese on top if desired.
- Extra Veggies: Add mushrooms, zucchini, or green beans to the filling for additional texture.
- Side Pairings: Serve with a crisp green salad or roasted vegetables for a balanced, low-carb meal.
- Storage and Make Ahead: This low-carb shepherd’s pie is a great make-ahead option! Assemble it in an oven-safe dish up to a day in advance, cover, and refrigerate. When ready to bake, simply uncover and pop it in the oven. Store leftovers in an airtight container in the fridge for up to four days, or freeze it for up to three months. To reheat, thaw overnight in the fridge, then warm in the oven until heated through.
This was great! I used white carrots so my topping actually looked like a ‘normal’ shepherd’s pie.
This recipe is easy to put together and tasty for the entire family. I will be using the topping as a side dish during the holidays. Will be a new family staple.
Thank you! And what a great idea to use the topping as a side. I’ll have to try that.