The Best Low Carb Shepherd’s Pie
Serves: Servings 6
For the Filling:
  • 1 tablespoon oil
  • 1 pound ground beef
  • ¼ cup onion finely chopped
  • 1 clove garlic minced
  • ½ pound brown button mushrooms quartered (large ones diced)
  • 3 stalks celery finely diced
  • ½ teaspoon salt
  • ¼ teaspoon ground paprika
  • ground black pepper to taste
  • 2 tablespoons tomato paste
  • ¼ cup red wine
  • 1 cup beef broth
  • 1 teaspoon glucomannan
  • 1 tablespoon finely chopped parsley OR use 1 teaspoon dried
  • ½ teaspoon finely chopped thyme OR use ⅛ teaspoon dried
  • 1 teaspoon finely chopped rosemary OR use ¼ teaspoon dried
  • 1 cup chopped green beans
For Topping:
  • 4 cups mashed cauliflower (click for my recipe!)
  • 3 egg yolks
  • ½ cup shredded cheese cheddar is a classic!
  1. Make Filling:
  2. Brown meat: Add oil to large skillet over medium-high heat. Add beef and cook until browned. Drain if desired, then stir in onion, garlic, mushrooms, celery, salt, pepper and paprika and cook until softened, about 4-5 minutes.
  3. Finish filling: Stir tomato paste into dish. Pour red wine into pan, scraping any browned bits off the bottom. Whisk beef broth and glucomannan well in a large measuring jug, then stir into pan along with all herbs and green beans. Simmer for 4-5 minutes, or until thickened (it will thicken more as it sits). Pour into DEEP 7×11 inch baking dish and set aside to cool.
  4. Make Topping:
  5. Combine mashed cauliflower and egg yolks in a medium bowl until smooth. Stir in ¼ cup of shredded cheddar cheese.
  6. Assemble and bake:
  7. Heat oven to 400°F.
  8. Spread prepared cauliflower mash over shepherd's pie filling and top with the remaining cheese. Bake for 20 minutes, or until bubbly. Remove from the oven and let sit on the counter for 5 minutes before serving.
The egg yolks. They’re a must! I tested this recipe so many times, and the mashed cauliflower topping was always just kind of sad. But then I whipped in a few egg yolks (and some extra cheese…), and the result. Goodness gracious. Amazing. It makes the mashed cauliflower thicker, creamier and fluffier for a taller topping (much more like a traditional shepherd’s pie!). Also, it adds a nice golden color, something pure mashed cauliflower lacks. So it even looks more authentic, a win all around. Substitutes for the wine No worries, you can absolutely just use some extra beef broth in place of the wine. I will say this though: The wine does add a lot of flavor to the filling, so I 100% recommend trying it with the wine if you’re OK with using alcohol. Thickening the filling Since the filling cooks under a duvet of mashed cauliflower, there’s really not that much steam escaping. The filling will have about the same consistency after baking as it does when you place it in the dish, so make sure you use enough glucomannan to get your preferred consistency.
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