Low Carb Cauliflower Shepherds Pie

This low-carb version of the classic Shepherd’s Pie recipe replaces mashed potatoes with cauliflower. We used organic, canned veggies to make it a time saver.  (This is a paleo, grain-free and dairy-free alternative)


  • 1 med/large cauliflower, cut into florets
  • ¼ cup Fresh Harvest Tuscan Herb olive oil
  • 1 small onion, chopped
  • ¼ cup Fresh Harvest garlic olive oil
  • ¼ cup Fresh Harvest Traditional or Fig balsamic
  • 1 pound organic ground beef or lamb
  • 1 small onion, chopped
  • 1 can organic green beans (drained)
  • 1 can organic corn (drained)
  • 1 can organic peas and carrots (drained)
  • 1 can dice tomatoes with garlic and onion (drained)
  • 6 oz(1 pack) shredded Swiss cheese(omit for Paleo)




  1. Preheat the oven to 350 degrees. Grease a large casserole dish with your favorite Fresh Harvest olive oil and set aside.
  2. In a large pot, steam or boil cauliflower until very tender. Mash with the ¼ cup garlic olive oil. Add more if needed for a smooth consistency. Stir in shredded Swiss cheese.
  3. While the cauliflower is cooking, brown the ground meat and chop until fine. Drain fat. Add onion, canned tomatoes (drained), ¼ cup Fresh Harvest balsamic, and ¼ cup Fresh Harvest Tuscan Herb olive oil, stir well and cook until onions are translucent. Reduce heat to med/low and add canned corn, green beans, and peas and carrots (all drained). Cook while stirring occasionally until most liquid is reduced. The balsamic will make it thick.  
  4. Ladle the meat/veggie mix into the pan and spread evenly. Carefully spoon and spread the mashed cauliflower over the top.
  5. Bake for 20-30 minutes until lightly browned. Serve immediately. Keeps well in the fridge too!

Fresh Harvest Premium Olive Oil and Balsamic

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