Low Carb Shepard’s Pie. I am of the opinion that Shepard’s Pie should be made with lamb and you know the old saying opinions are like…and you fill in the blank. This dish originated in Ireland-Scotland where there are more sheep than people and I am assuming (actually pretty sure) they made this with lamb. So, this is my easy rendition. If you thought from most of my recipes that I do not open cans once in a while then you would be wrong because, on occasion, I do and this is one of those occasions. This not fancy or pretty but it certainly is tasty and yes, if you want you can sub ground beef for ground lamb but…it will just not be as good. And no, I didn’t show a baby lamb because they are way too cute to eat but the bruisers in the picture? I could eat “em good.
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- 1 Lb Ground Lamb
- 1 C Slivered Onions
- 1 C Mushrooms
- 1 Can Frenched Green Beans (Drained)
- 1 Can Diced Tomatoes
- 3 C Mashed Cauliflower
- 2 C Shredded Cheddar Cheese
- Heat oven to 325°
- Very lightly sprinkle salt & pepper between each additional ingredient.
- Cook ground lamb and put in bottom of a deep glass pie dish.
- Cook slivered onions until translucent in lamb fat and spread evenly over meat.
- Saute mushrooms in remaining fat & sprinkle in dish. You should have plenty of fat because lamb is so fatty. Um Yum.
- Add drained green beans and then tomatoes.
- Spread mashed cauliflower over the top with an off-set spatula trying not to leave anything uncovered.
- Bake until warm-about 20-30 minutes.
- Remove from oven and cover with cheese.
- Turn up oven to 350° and put pie back in the oven until cheese is either melted (the way I like it) or crispy (the way you might like it). About 10-15 minutes.
- 6 Servings
- 413 Calories, 24.2g Protein, 11.9g Carbs, 4.3g Fiber, 7.6 Net Carbs
- This will produce a lot of liquid and I think you will find it will be all be soaked up by the cauliflower so that by the end of your meal you will have eaten it.