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+ servings
Delicious Autumnal Shepherd's Pie topped with cauliflower mash

Cauliflower Crusted Shepherd's Pie (Low Carb, Gluten-Free, Paleo)

Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soya-Free, Low Carb, Paleo
5 from 2 votes
Servings 4 adults
Author Vicki Montague - the Free From Fairy

Ingredients
  

  • FOR THE SAUCE:
  • 1 onion - finely chopped
  • 2 large carrots - washed and peeled (unless organic then I don't peel) and chopped thinly
  • 1 stick celery - finely chopped
  • 1 clove garlic - finely chopped
  • 400 g lamb mince - I use organic where possible
  • 1 medium sized courgette - grated
  • 500 ml tomato passata
  • Splash Worcester sauce - check gluten-free
  • Splash coconut aminos or gluten-free soya sauce
  • 2 fresh or dried bay leaves
  • 1 tsp mixed dried herbs
  • FOR THE CAULIFLOWER TOP
  • 2 medium sized cauliflowers - leaves removed; florets finely chopped
  • 2 spring onions - finely chopped
  • 1 clove garlic - finely chopped
  • 2 tsp wholegrain mustard - check gluten-free
  • Salt and pepper to taste

Instructions
 

  • To make the sauce place the onion, carrot and celery in a large saucepan with around half a cup of water.
  • Put the lid on the pan and cook over a low heat (topping the water up if necessary) until the vegetables are soft
  • Add the lamb mince and garlic and fry over a medium heat until well browned
  • Finally add the remaining sauce ingredients, turn the heat down low and allow to simmer with the lid on for around 30 minutes
  • To make the topping steam the cauliflower florets for around 10 - 15 minutes or until really soft
  • Meanwhile fry the spring onions and garlic in a little oil over a low heat for a couple of minutes until softened, but not coloured
  • Once cooked add the cauliflower florets to the spring onion and garlic mixture and fry for a further couple of minutes over a low heat
  • Finally, place the cauliflower, onion and garlic mix in a blender with the mustard salt and pepper and blend until smooth and creamy. You may need to add a tiny bit of water...but don't add too much
  • Assemble the pie by dolloping the cauliflower on top of the sauce mix.
  • If you want to top with cheese you can do...I suggest placing the pie under a grill in this case to melt and brown the cheese