Low Carb Cauliflower Shepherd's Pie

Hands up those of you who have found yourselves craving warming comfort food? When winter strikes, so too do those naughty cravings for carb-heavy meals, which are usually full of creamy sauces and sugars. Satisfy them the smart way with this simple low carb cauliflower shepherd’s pie, that perfect for a delicious lunch or dinner! 

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Ingredients

• 500g of lean mince 

• 1 onion diced 

• 1 tsp smoked paprika 

• 3 garlic cloves diced (2 for mince and 1 for the cauliflower) 

• 1 carrot grated  

• 1 zucchini grated 

• 2 tbsp olive oil 

• 1 cauliflower head chopped 

• 60g butter or butter alternative (nuttelex) 

• 60g shredded cheese (optional) 

Method

1. Preheat oven to 180 degrees celsius 

2. In a large pan, cook onion and 2 cloves of garlic in olive oil on a medium heat until soft, then carrot, and zucchini 

3. Add mince and smoked paprika to the vegetable mix and cook until brown 

4. Leave on the stove on a low heat until all moisture is absorbed 

5. In a pot, boil chopped cauliflower for around 10 minutes until soft 

6. Drain the water, add the butter and garlic and mash until smooth 

7. Assemble mince mixture evenly on the bottom of a baking dish, and top with cauliflower puree and cheese (optional) and bake for 25-minutes until cheese is golden brown