Skinny Shepherd’s Pie

You’ll love this Skinny Shepherd’s Pie!! The meat is so flavorful and the top layer is a cauliflower mash to keep it low carb and delicious!!

Prep: 15Cook: 22Total: 37


Cauli Mash

  • 1 cauliflower, cut in florets
  • 3 tablespoon ghee (butter or coconut oil works)
  • 1/4 teaspoon sea salt
  • 12 cloves garlic
  • pepper to taste


  • 2 tablespoons ghee
  • 1 sweet onion, sliced and coarsely chopped
  • 2 cloves garlic, minced
  • 2 large carrots, coarsely chopped
  • 1 lb. grass-fed ground beef
  • 1/2 teaspoon sea salt
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce (tamari for gluten free)
  • 1 tablespoon BBQ sauce
  • 2 tablespoons chives, chopped


  1. Preheat oven to 350F.
  2. Cut the cauliflower into florets and boil them for 8-10 minutes.
  3. While the cauliflower is boiling, sauté the onion and garlic in the ghee over medium heat.
  4. When the onions start to soften, add the carrots.
  5. Continue to sauté until the onions are browned and translucent.
  6. Add the meat and chop using your spatula until no longer pink.
  7. Add the ketchup, soy sauce, and BBQ sauce.
  8. Once the sauce incorporates into the dish and reduces a bit, remove from heat.
  9. When the cauliflower is done boiling, drain it and place it in the food processor with ghee, salt, garlic cloves, and pepper (to taste).
  10. In a casserole or pie dish, spread the meat evenly throughout the bottom.
  11. Add the cauli mash on top the meat and sprinkle with chopped chives.
  12. Place it in the oven for 20 minutes.
  13. Then, broil on high for 2 minutes.


  • Per serving: Calories 392; Fat 23.1g (Sat 12.6g); Protein 35.6g; Carb 9.6g (net carbs 8g); Fiber 1.6g; Sodium 763mg

Nutrition Info:

  • Serving Size: 4
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