submitted by Sara on March 10, 2019
contains celerycontains animal productscontains dairy productscontains lactosecontains meat


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For the meat mix
1 lb Lamb, ground or minced, raw
contains animal productscontains meat
1 cup Celery, raw, chopped
contains celery
½ cup Onions, white or yellow, raw, chopped
½ cup Carrots, raw, chopped
1 cup Beef broth, stock
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3 tbsp Tomato paste, canned, no salt added
1½ tsp Rosemary, dried
1 tsp Salt, Kosher salt, table salt
1 tsp Thyme, dried, ground
½ tsp Pepper, black, ground
For the cauliflower mash
6⅓ cups Cauliflower, raw
½ cup Cheddar, cheese, shredded
contains animal productscontains dairy products
11¾ tsp Cream cheese, full fat
contains animal productscontains dairy productscontains lactose
2 tbsp Butter, unsalted
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2  (ea. 0.11 oz) Garlic, raw
¼ tsp Salt, Kosher salt, table salt
¼ tsp Pepper, black, ground
4 lbaltogether (view nutrition facts)


  1. Serving size:
    10.70 oz (calculated)
    Notes: 1 cup worth of shepherd's pie; sufficient as a main meal
  2. Temperature: 400 °F

    For the meat mix

  1. In a large pan over medium-high heat, brown the mince meat, about 5 minutes. If you cannot get ground lamb, you can use ground beef to make cottage pie.
  2. Add the diced celery, onions, carrots and seasoning. Cook until the vegetables begin to soften, about 5 minutes.
  3. Add the beef broth and the tomato paste. Stir until the paste has dissolved completely.
  4. Reduce the heat to medium and let simmer until the sauce thickens, about 15 minutes.
  5. For the cauliflower topping

  6. While the meat mix is simmering, prepare the cauliflower mash.
  7. Steam the cauliflower florets until they are soft. For example, steam it in some salted water for 10 minutes or microwave it with a tablespoon of water.
  8. Spread the cauliflower let them cool for about 5 minutes or until they stop steaming. Else the cauliflower is too wet and the mash will be watery.
  9. Blend the cauliflower with an immersion blender or in a food processor.
  10. Add the grated cheese, cream cheese, butter, garlic, salt and pepper.
  11. Blend until you get a smooth mash.
  12. To assemble

  13. Transfer the meat mix to an oven-safe dish. For 6 portions you can use an 8 in by 8 in or 2 quart baking dish or casserole. We used a 16 cm by 26 cm glass dish.
  14. Top with the cauliflower mash.
  15. Optionally sprinkle with more shredded cheddar and smoked paprika.
  16. Bake for about 30 minutes or until the cauliflower mash starts to brown.
  17. Remove from the oven, let cool for about 5 minutes and serve.
  18. Meal Prep Tip

  19. Store in an airtight container for up to 5 days in the fridge. Reheat in the microwave or oven.

Nutrition Facts

  • Calorie count
    373 kcal
  • % of calories by macros
    Fat69.2 %258 kcal28.5 g
    Net Carbs8.6 %32 kcal7.9 g
    Dietary Fiber1.9 %7 kcal3.7 g
    Protein20.4 %76 kcal18.8 g
  • Approx. WW SmartPoints™
  • Cholesterol 84.3 mg
  • Sodium 836.8 mg
  • Fat 28.5 g
    • Saturated Fat 14 g
    • Trans Fat 0.1 g
  • Carbohydrates 11.6 g
    • Dietary Fiber 3.7 g
    • Total Sugars 4.9 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 18.8 g
  • Calcium 144.3 mg
  • Iron 2.5 mg
  • Magnesium 47 mg
  • Potassium 742.7 mg
  • Zinc 3.4 mg
  • Vitamin A (Retinol Equivalents) 192.5 mcg
  • Vitamin B12 1.9 mcg
  • Vitamin C 59.2 mg
  • Folate 95.7 mcg
    • Folic Acid 0 mcg