Low Carb Shepherd’s (or Cottage) Pie

So still on the theme of a soft diet, mainly for the benefit of kid#2 who has difficulties chewing after her braces are tightened. Also FIL often has root canal issues and keeps a stash of baby food in his study! Intrinsic to a soft diet is the impression that a soft diet is bland and boring, but this cottage pie is great proof that soft can be comforting and flavorful.

Shepherd’s pie is a great British comfort food staple. The meaty, savory goodness of this dish makes this a wonderful, easy meal for the family, especially for a lazy Sunday. Most people get confused between shepherd’s pie and cottage pie. Both are similar and the only difference is that the meat is shepherds pie is lamb mince, but the meat in cottage pie is beef mince. The low carb substitute is cauliflower mash instead of potato mash.


  • Servings: 6
  • Difficulty: easy
  • Print


For the mash

  • 1 large head of cauliflower
  • 2 tbsp butter
  • 2 tbsp cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper

For the mince

  • 500g of been mince/lamb mince
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 2 tbsp arrowroot flour
  • 1 tsp Worcestershire sauce
  • 2 tsp tomato paste
  • 1/4 cup red wine
  • 1 cup chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tbsp olive oil


    1. Preheat the oven to 180 degrees Celsius.
    2. Cut the cauliflower into florets. Steam over high heat for 20 minutes.
    3. Remove from heat and drain any water that has accumulated. Blend with butter, cream, Parmesan cheese salt and pepper. Taste to adjust flavor. Set aside.
    4. Heat olive oil in a large pot. Sauté the onions and carrots for 3-4 minutes till fragrant and softened.
    5. Add arrowroot flour and sauté for another minute. Add minced beef and continue to stir till meat is browned. Add wine, Worscestershire sauce, dried thyme and rosemary and gently sauté for another 1-2 minutes.
    6. Add chicken stock and simmer over low to medium heat for another 10 minutes until the meat sauce has thickened and reduced. Take off the heat.
    7. In a glass casserole dish. Put the meat sauce first, then top with the cauliflower mash. With the tines of a fork, make a ridged pattern over the mash. Grate a small amount of Parmesan cheese over the top of the mash.
    8. Put casserole dish over a tray to catch drips and put in oven. Bake for 30 minutes. Serve hot.

Bottom layer of cottage pie

Top layer of mash, ridged and sprinkled with parmesan cheese.


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