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5 from 5 votes

Low Carb Shepherd's Pie (Paleo, Whole30, AIP Option)

This Whole30 and low carb shepherd's pie topped with mashed cauliflower and carrots is amazingly comforting and delicious, and healthier than the traditional version without sacrificing on the flavor!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: British, Irish
Keyword: keto shepherd's pie recipe, paleo st patrick's day recipes, shepherd’s pie with mashed cauliflower, whole30 shepherd's pie, Whole30 shepherd’s pie recipe, whole30 st. patrick's day recipes
Servings: 6 servings
Calories: 335kcal

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.

Nutrition

Serving: 1serving - makes 6 | Calories: 335kcal | Carbohydrates: 11g | Protein: 16g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 346mg | Potassium: 662mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5193IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 2mg