Low carb shepherd's pie

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Serves: 6

By WineGless



  • 1 stock cube

  • 1 cayenne pepper peeled and chopped into chunks

  • 1 handful cheese grated

  • 0.5 celery stick sliced

  • 5 leek sliced

  • 2 shallots

  • 500g minced beef


<ol> <li>Fry your beef first, in olive oil in a large frying pan, and season with salt, pepper and when browned, crumble in the stock cube.</li> <li>In a large saucepan, fry the leeks and celery in butter with a splash of olive oil - adding the oil helps to prevent the butter from burning.</li> <li>When softened, add the mince and then cover with water and simmer for 30 minutes, with the pan lid on.</li> <li>After 30 minutes, take the lid off and reduce the amount of liquid, it needs to be reasonably dry but do this to your own taste.</li> <li>While the meat is cooking, boil your celeriac in a large pan of salted water until tender, this will take 20-25 minutes.</li> <li>Drain and mash, either by hand or with a stick blender.</li> <li>Thinly slice the shallots and fry them gently until nicely browned, in butter with a splash of oil, then mix into the mash.</li> <li>Put the meat into an oven-proof dish and spread the mash on top of it. Top with the grated cheese and bake for around 20 minutes in a hot oven until the cheese is browned.</li> </ol>

Handy Hint

<p>32g for the whole thing; 5.4g carbs per portion if serving 6 people.</p>

Additional Information

  • Gluten Free

  • Main Course

  • Low carb

  • beef

  • cheese

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  • WineGless 27/09/12 15:28

    32g for the whole thing; 5.4g carbs per portion if serving 6 people. Absolutely yum