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Low-Carb Shepherd’s Pie


Ingredients for 4 servings:

  • Top:
    • 25oz (708g) raw cauliflower florets
    • 7oz 2% Greek yogurt (swap with coconut cream for non-dairy alternative)
    • 1 tablespoon fresh rosemary
    • 1 teaspoon garlic powder
    • sea salt & pepper to taste
  • Filling:
    • 1 lb Private Selection ground lamb (or use lean ground turkey or beef for more than 50% reduction in fat calories, or use veggie ground if vegan)
    • 1/2 tablespoon olive oil
    • 2 tablespoons Simple Truth BBQ sauce
    • 1 tablespoon garlic
    • 1/3 cup diced red onion
    • 2 tablespoons Kroger spicy brown mustard
    • 1 green bell pepper, diced
    • 1 cup frozen peas, carrots and corn
    • 2 tablespoons no salt tomato sauce
  • Seasonings:
    • 1 tablespoon smoked paprika
    • sea salt & pepper to taste
    • 1/2 tablespoon dried thyme
    • 1 teaspoon cinnamon
  • Garnish
    • spray butter or olive oil to brown the top of the shepherd’s pie


Step 1

Set oven to 400F.

Step 2

Add water to pot with a steamer basket, then bring it to a simmer. Add raw cauliflower to the steamer basket. Cover and cook for about 15 minutes or until the cauliflower can be easily pierced with a fork. Remove the cauliflower from the basket and let it cool.

Step 3

In a large bowl, mash the cauliflower using a fork or potato masher, then add Greek yogurt and garlic powder. Mix it up using a spatula, then season to taste with sea salt & pepper.

Step 4

Set a nonstick skillet on medium heat, then add olive garlic, bell pepper and red onion. Cook for about 3 minutes until the red onion turns brown and be careful not to burn the garlic.

Step 5

Add lamb to the skillet, then chop and mix it up using a wooden spatula. Cook for about a minute, then toss in the seasonings. Cook for about 2 minutes, continually chopping and stirring the meat.

Step 6

Then, add BBQ sauce, mustard and no salt tomato sauce. Mix it up. Add the frozen vegetables and cook for about 2 minutes.

Step 7

Add the mixture to mini-baking tins or to medium-size baking dish. Top the mixture with the cauliflower mash, then garnish the top with pepper and/or spray butter or olive oil if desired.

Step 8

Bake in the oven for 20 minutes at 400F.