Low Carb Shepherd's Pie with Cauliflower Mash

and Sauteed Cabbage

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Instructions

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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. 

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2 Prep

Meanwile, peel and finely chop the onion and garlic. Peel and grate the carrot. Grate the Parmesan.

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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, marmitestock cubeWorcestershiresugar and pepper. Reduce the heat to low. Cover with a lid and simmer for 10 min.

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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.

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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. 

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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 864 · Prot 49 · Carbs 62 · Fat 52

Ingredients

Number of people

Lamb sauce

lean lamb mince 350 Grams
Brown onion 1 Piece
Garlic cloves 2 Piece
Carrot 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato paste 70 Grams
Tomato passata 200 Grams
Marmite 8 Grams
French onion stock cube 0.5 Piece
Worcestershire sauce 15 ML
Brown sugar 5 Grams
Black pepper 0.5 Tsp
Green peas 100 Grams

Cauliflower mash

Cauliflower 600 Grams
Parmesan 30 Grams
Salted butter 30 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Cabbage

Savoy cabbage 200 Grams
Olive oil 1 Tbsp
Salt 1 Tsp

A British classic - made low carb.

Cooking Time: 60 min

Equipment Required: Food processor

Cals 864 · Prot 49 · Carbs 62 · Fat 52

Instructions

photo

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. 

photo

2 Prep

Meanwile, peel and finely chop the onion and garlic. Peel and grate the carrot. Grate the Parmesan.

photo

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, marmitestock cubeWorcestershiresugar and pepper. Reduce the heat to low. Cover with a lid and simmer for 10 min.

photo

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.

photo

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. 

photo

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

Number of people

Lamb sauce

lean lamb mince 350 Grams
Brown onion 1 Piece
Garlic cloves 2 Piece
Carrot 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato paste 70 Grams
Tomato passata 200 Grams
Marmite 8 Grams
French onion stock cube 0.5 Piece
Worcestershire sauce 15 ML
Brown sugar 5 Grams
Black pepper 0.5 Tsp
Green peas 100 Grams

Cauliflower mash

Cauliflower 600 Grams
Parmesan 30 Grams
Salted butter 30 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Cabbage

Savoy cabbage 200 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
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