Low carb shepherd's pie

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

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


  1. 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.
  2. 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.
  3. When softened, add the mince and then cover with water and simmer for 30 minutes, with the pan lid on.
  4. 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.
  5. While the meat is cooking, boil your celeriac in a large pan of salted water until tender, this will take 20-25 minutes.
  6. Drain and mash, either by hand or with a stick blender.
  7. Thinly slice the shallots and fry them gently until nicely browned, in butter with a splash of oil, then mix into the mash.
  8. 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.

Handy Hint

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

Additional Information

  • beef

  • Main Course

  • Low carb

  • Gluten Free

  • cheese

This recipe has not been rated.

Rate this recipe

Your comments

  • WineGless 27/09/12 15:28

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