Low-Carb Irish Shepherd's Pie

Step 1Prepare all the ingredients for the filling.

Step 2Place your minced lamb and onion in a large non-stick skillet and brown.

Step 3Add the onion powder and the rosemary and stir through.

Step 4Add the sliced mushrooms and cook until they start to soften. Add the bbq sauce and coconut aminos and combine well.

Step 5In a jug, combine the stock and xanthan gum and whisk until well combined.

Step 6Add to the filling mixture and cook over medium heat until it thickens. Leave to simmer gently while you prepare the colcannon topping.

Step 7Prepare all the ingredients for the colcannon.

Step 8Cut the cauliflower into florets. Place cauliflower in a steamer basket over a pot filled with 1-2 cups of water. Bring to a boil and cook for 8-10 minutes. Do not overcook.

Step 9Meanwhile, remove the tough stems and slice the cabbage. Place the cabbage into a deep pan with 1 tablespoon of ghee, stir to combine with the ghee and cover with a lid.

Step 10Cook over a medium-low heat for about 5 minutes, or until tender. Add the sliced spring onions and cook for another minute. When done, take off the heat and set aside.

Step 11When the cauliflower is tender, take off the heat, remove the lid, and let it cool down for 5 minutes.

Step 12Transfer the cauliflower into a blender, add the cream and butter. Process until smooth.

Step 13Add the cooked greens and stir through. Preheat your grill or broiler.

Step 14Place the filling into a serving dish and top with the colcannon. Sprinkle with grated cheese and pop under the grill for a few minutes until the top is browned and crisp.

Step 15This keto Irish Shepard’s Pie can also be prepared in advance and cooked at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) for 30 minutes. This dish can also be frozen.