Low Carb Comfort Food — Shepherd’s Pie with Roasted Veggies (grain & dairy free, vegan option)

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Low Carb Shepherds Pie with Roasted Vegetables.

Today, Candace is sharing with us one of my favorite comfort foods–a Low Carb Shepherd’s Pie Recipe.  Shepherd’s pie typically is topped with mashed potatoes, which, while totally yummy, is a little heavy on the carbs for those of us watching our carb intake.  You’ll love this version for sure.

Currently on my blog (Candida Free Candee), I am doing a series on Crockpot, Casserole and Cook Ahead meals to help simplify my life since there is a lot going on.

I like to prepare meals at night once the kids are asleep so that the next day, or for a few days following (as I like to prep multiple meals at once), I won’t have to spend so much time in the kitchen.

In the last couple of weeks, I’ve shared:
Beef and Cabbage Casserole (Grain Free Cabbage Roll Casserole)
Sweet Potato and Sundried Tomato Frittata and today I’m sharing another one of my favourite make-ahead dishes.

A Low Carb Shepherd’s Pie Recipe.

This is not your typical shepherd’s pie mind you. This particular creation came out of a desire to up my veggie intake while still having well-rounded meals that will work for my possible foray into grain free.

Shepherd’s pie is a great winter comfort food, it is so warm and filling, however, it can be a little bland at times so I wanted to mix it up.

Adding roasted veggies to the filling was an easy choice to add more flavour. Roasting is so quick and adds so much to dishes. I am roasting everything these days!

Since I am so in love with roasted veggies I opted to ditch the potatoes and use something different for the topping. It looks like potatoes but…surprise, it’s cauliflower!

Yup, cauliflower.

I had a not-so-great experience with cauliflower “mashed potatoes” when I was a kid (sorry mum) so I have shied away from it in all forms for many years. I am not sure if my tastes have changed or if it is all in the preparation but cauliflower is quickly becoming one of my favourite ingredients. Roasting this white cruciferous veggie adds SO much flavour; you really must try it. Even cauliflower haters will be clamoring for more.

The topping also includes nutritional yeast.

Yes, yeast.

This is a bit of a controversial topic, but at this point my understanding that it is impossible for this deactivated, non-pathogenic yeast to feed candida. However, the word “yeast” still freaks me out a bit so if you are feeling cautious just leave it out, the cauliflower is pretty delicious on it’s own.

Please note – there are affiliate links in this post. If you click on them and make a purchase, I might make a commission. Your support is appreciated and helps keep this free resource up and running.

Time Saving Tip: Roast veggies for a few recipes at a time you can really minimize time spent in the kitchen.

While the components of this recipe take a few extra steps I think you will agree that it is well worth it. For extra time saving make a couple of these, pop them in the freezer and heat them up on a cold day!

Enjoy and be comforted!

From Adrienne: We LOVE Shepherd’s Pie.  I have a Vegan Adzuki Bean Shepherd’s Pie Recipe on my site already (my apologies for the not-so-great photo in advance–but there is some interesting info about shepherd’s pie over there that is worth reading) but I really love Candace’s twist on this old favorite. I am for sure going to make this for my family soon.

Have you tried Shepherd’s Pie?
What Comfort Food is your favorite?

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  1. Joanne Peterson says:

    We have tried Shepherd’s Pie using lamb because my husband can’t eat beef or pork. I have not used all cauliflower, but part potatoes with the skin and part cauliflower and used coconut oil and almond milk for the mash, and used salt, pepper and nutmeg. I used chicken broth, and gluten free soy sauce, along with mushrooms, carrots, celery, tomato paste, along with a few green beans or peas, salt and pepper to taste, along with rosemary to simmer the deeply browned lamb and veggies, and thickened with arrowroot, this went into a 9 x 13 pan and was baked until the top was slightly browned and the gravy was bubbly.

    We also like chicken pot pie, but used the mashed potatoes and cauliflower for the topping. A roast chicken simmered in coconut milk is also pure comfort food.

  2. This looks really delicious! I’ve been playing around with a grain free shepherds pie, but looks like I don’t need to try to come up with a recipe anymore since yours looks perfect :)

    -Cassidy

  3. Julian Napoleon says:

    What do you do with the vinegar and parsley?

    • Candace Ouimet says:

      Hi Julian,
      I apologize for the oversight. They are to be added in step 9. This has been updated!

      • Julian Napoleon says:

        I looked at a few other recipes and assumed as much, it’s in the oven now and smells amazing! I had to add a little arrowroot powder because the filling was still quite runny after 30 mins cooking down. I realize that adding starch kind of defeats the purpose of avoiding potatoes, but alas I’m too hungry to wait. Agar-agar would probably be a healthier choice.

        Great recipe!

  4. This looks fantastic! I am adding this to my February Meal Plan.

    I would love to have you hop over and share with us at Tell Me About It Tuesday (http://www.sweetsillysara.com/2014/01/tell-me-about-it-tuesday-3.html)

  5. Hello and thanks for this great recipe! I followed the directions very closely but I think adding that much beef broth and vinegar isn’t a good idea because even after letting it simmer for a half hour, it was very soupy and I had to drain it off before putting it in the pan, which probably meant most of the flavor went down the drain! Nonetheless, it was a fantastic dish that my fiancé LOVED, as we’re both on the low carb way of eating! The roasted cauliflower really made the difference in flavor as opposed to just cooking and mashing. I would never have thought of that! So I was wondering if anyone has any nutritional info for this recipe per serving?

    • Hi Sarah,
      So sorry yours stayed soupy! I’m wondering if the fat content of the meat that makes a difference? I do cook my meat until there is no “liquid” left before I added the broth and vinegar. I will have to try it again and see what happens! I don’t have the nutritional breakdown but I think sites like cronometer allow you to input your own recipes. I hope that helps and I am glad it all worked out in the end and you enjoyed the dish!