Low Carb Shepherd's Pie with Cauliflower Mash
and Sauteed Cabbage
Instructions
1 Simmer cauliflower
Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Drain.
2 Prep
Meanwile, peel and finely chop the onion and garlic. Peel and grate the carrot. Grate the Parmesan.
3 Fry lamb
Heat a pan over a medium-high heat with a drizzle of oil. Fry the lamb mince and onion with a pinch of salt for 5-7 min. Add the garlic, tomato paste, grated carrots, tomato passata, marmite, stock cube, Worcestershire, sugar and pepper. Reduce the heat to low. Cover with a lid and simmer for 10 min.
4 Make mash
Meanwhile, once soft, add the cauliflower and butter to a food processor. Blitz for 1-2 min until really smooth. Add half of the Parmesan and season generously with salt and pepper.
5 Bake
Add the green peas to the lamb and check the seasoning. Pour the lamb sauce into a baking dish. Reserve the pan. Spoon the cauliflower over the top. Smooth the surface with a spatula. Sprinkle with the remaining Parmesan. Bake for 20 min.
6 Serve
Meanwhile, slice the cabbage finely. Return the pan to a medium heat with a drizzle of oil. Add the cabbage and fry for 10-12 min until tender. Season with salt. Once baked, set the pie aside to rest for 5 min. Serve the cabbage along side.
Tips for fussy eaters
Top with regular mash!
Pro tip
Make sure the pan is hot before adding the lamb. This will ensure it browns nicely!
A British classic - made low carb.
Cooking Time: 60 min
Equipment Required: Food processor
Cals 785 · Prot 49 · Carbs 63 · Fat 43
Ingredients
Lamb sauce
Cauliflower mash
Cabbage
A British classic - made low carb.
Cooking Time: 60 min
Equipment Required: Food processor
Cals 785 · Prot 49 · Carbs 63 · Fat 43
Instructions
1 Simmer cauliflower
Preheat the oven to 200°C/180°C fan. Chop the cauliflower into small florets. Bring a large pot of salted water to a boil. Add the cauliflower and cook, covered, for 10-12 min until soft. Drain.
2 Prep
Meanwile, peel and finely chop the onion and garlic. Peel and grate the carrot. Grate the Parmesan.
3 Fry lamb
Heat a pan over a medium-high heat with a drizzle of oil. Fry the lamb mince and onion with a pinch of salt for 5-7 min. Add the garlic, tomato paste, grated carrots, tomato passata, marmite, stock cube, Worcestershire, sugar and pepper. Reduce the heat to low. Cover with a lid and simmer for 10 min.
4 Make mash
Meanwhile, once soft, add the cauliflower and butter to a food processor. Blitz for 1-2 min until really smooth. Add half of the Parmesan and season generously with salt and pepper.
5 Bake
Add the green peas to the lamb and check the seasoning. Pour the lamb sauce into a baking dish. Reserve the pan. Spoon the cauliflower over the top. Smooth the surface with a spatula. Sprinkle with the remaining Parmesan. Bake for 20 min.
6 Serve
Meanwhile, slice the cabbage finely. Return the pan to a medium heat with a drizzle of oil. Add the cabbage and fry for 10-12 min until tender. Season with salt. Once baked, set the pie aside to rest for 5 min. Serve the cabbage along side.
Tips for fussy eaters
Top with regular mash!
Pro tip
Make sure the pan is hot before adding the lamb. This will ensure it browns nicely!
Ingredients
Lamb sauce
Cauliflower mash
Cabbage
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