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Low Carb Shephard's Pie

This summertime take on a Low Carb Shephard's Pie is tasty and filling
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, Main Dish
Cuisine: American


  • 1 head Cauliflower coarsely chopped
  • 2-3 Carrots
  • 1 Yellow Squash
  • 1 Zucchini
  • 2 cloves garlic
  • 1 Egg
  • 2 Sausages Your choice of sausage. I like Italian Sweet
  • 1/2 cup Parmesan cheese finely grated (reserve 2 tbsp)
  • 1 tbsp Summer Savory or other preferred spices, such as thyme, basil, etc.
  • Salt And Pepper


  • Coarsely chop the cauliflower and steam until soft.
  • While waiting for the cauliflower to soften, heat up a sautee pan and add oil.
  • Coarsley chop the carrots and add to sautee pan.
  • While waiting for carrots to soften (let them cook for at least 5+ minutes), coarsely chop the squashes, sausages and garlic. Add to saute pan and stir. Generously salt the veggie/sausage mix. Add in Savory during the last minute of cooking and stir.
  • Blend the cauliflower, egg and cheese until mostly smooth, add salt and pepper to desired taste.
  • Ladle veggie/sausage mixture into bowl (mine was 3 large serving spoonfuls) and cover with cauliflower mash (about 1.5 large serving spoonfuls). Bake for 20 minutes.
  • Sprinkle with grated Parmesan cheese and broil on high for two more minutes, if desired.