Italian Shepherd's Pie with Mashed Cauliflower - Low Carb
Prep time
Cook time
Total time
Low carb dish made with mashed cauliflower instead of mashed potatoes.
Recipe type: Main Dish
Cuisine: Italian
Serves: 6
  • 3 lbs of ground beef (or turkey or chicken)
  • 15 crimini or baby portabella mushrooms chopped
  • 2 medium sized red bell pepper chopped
  • ¾ cup of dice red onions
  • 2 heads of cauliflower roased or (3) 16 oz bags of frozen cauliflower heated
  • ¾ cup chicken broth
  • 6 tsp garlic minced
  • 3 tsp fresh rosemary
  • 3 tsp fresh thyme
  • 3 tsp fresh basil
  • 1 tsp oregano
  • 16 oz fire roasted tomatoes
  • 16 oz tomato sauce
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. Brown ground beef on medium setting until cooked through.
  3. While ground beef is browning, chop all vegetables.
  4. Heat up bag of frozen cauliflower in microwave until steaming and cooked through or roast cauliflower in the oven on 400 degrees with drizzled olive oil for about 45 minutes.
  5. Add cauliflower to Vita Mix blender or food processor and add chicken broth and 1 tsp garlic.
  6. Blend until smooth.
  7. Transfer ground beef to side dish then add vegetables and remaining garlic.
  8. Stir and pick up any brown bits on the bottom of the pan and saute vegetables until tender.
  9. Add back ground beef and remaining and tomato sauce and diced tomatoes to the pan of sauteed vegetables and stir.
  10. Transfer meat and vegetable mix to your baking dish(es) and then spread on mashed cauliflower until evenly coated.
  11. Place in the oven for 20-30 minutes until bubbly on the sides.
  12. Remove from the oven and let it rest for about 5 minutes before serving.
Recipe by at