Low-Carb Shepherd’s Pie

I have nothing against potatoes as they contain lots of fibre, vitamins and minerals, but replacing them in this dish lightens it up a lot. Honestly, I wasn’t sure using cauliflower in this traditional comfort food would cut it, but this recipe blew my mind. It is that good and that satisfying!!


  • 1 lb Lean ground turkey or chicken (or 2 cans lentils, drained and rinsed, or 1 lb crumbled tempeh)
  • 1 Onion diced
  • 2-3 cloves Garlic minced
  • 1/4 cup Cider vinegar or sherry vinegar
  • 2 tbsp Worcestershire sauce (regular or vegan)
  • 1 cup Cup corn kernels
  • 2 cups Frozen peas and carrots
  • 1 can Tomato paste
  • 1/4 tsp Salt, or to taste
  • Hot chili flakes, to taste (optional)
  • 2 Cauliflower cut into florets and steamed until soft
  • 2 tbsp Nutritional yeast
  • 2 tsp Butter, Earth Balance or other alternative
  • 2 tsp Konjac powder
  • Salt and pepper, to taste


  1. Saute onion, garlic and meat (or lentils/tempeh) with vinegar and Worcestershire sauce until cooked. Add veggies and tomato paste and simmer on low for 10 minutes. Season to taste. Spread mixture in the bottom of large greased baking pan. Puree cauliflower in food processor with other ingredients and spread evenly over top of meat mixture. Bake at 400F for 25-30 minutes covered in foil for the first 20 minutes. Makes 4 servings. Refrigerate leftovers for up to 4 days or freeze.