Low Carb Portobello and Lamb Shepherd's Pies Recipe

Lunch
Main Dishes
4.6/5
(1015 reviews)
Low Carb Portobello and Lamb Shepherd's Pies
Zylo Recipes

Description

This shepherd's pie offers a delightful and comforting twist on a beloved classic. Imagine sinking your fork into a creamy, subtly flavored topping that blankets a rich and savory base. That's precisely what this dish delivers, with a clever substitution that lightens the overall feel without sacrificing any of the satisfying textures and heartwarming flavors you crave.

Instead of the traditional mashed potato crust, a velvety smooth cauliflower puree forms the crown of these individual pies. The cauliflower, when prepared just right, offers a delicate sweetness and a wonderfully light texture that complements the hearty filling beautifully. It's a blank canvas that readily absorbs the flavors of seasonings, creating a topping that is both comforting and surprisingly elegant.

Beneath this creamy cloud lies a robust and flavorful filling, simmered to perfection. Ground lamb, browned and seasoned with a medley of aromatic herbs, forms the heart of this shepherd's pie. The lamb is combined with the gentle sweetness of sautéed onions and the subtle crunch of celery, creating a complex and deeply satisfying flavor profile.

As it simmers, the lamb becomes incredibly tender, melding with the vegetables and herbs to create a symphony of tastes and textures. Each bite is an explosion of savory goodness, with the earthy notes of the lamb perfectly balanced by the sweetness of the vegetables and the aromatic warmth of the herbs. Served in portobello mushroom caps, these individual shepherd's pies offer an elegant presentation and a delightful textural contrast.

The mushroom caps provide an earthy, slightly chewy vessel for the flavorful filling and creamy topping, creating a complete and satisfying bite. This shepherd's pie is perfect as a comforting dinner on a chilly evening or as an impressive dish to serve to guests. They can be easily prepared ahead of time, making them ideal for busy weeknights or effortless entertaining.

Simply assemble the pies and store them in the refrigerator until you're ready to bake. The flavors meld together even more beautifully as they rest, resulting in an even more delicious and satisfying dish. Whether you're looking for a lighter take on a classic comfort food or simply seeking a flavorful and satisfying meal, this shepherd's pie is sure to please.

Preparation Time

Prep Time
20 min
Cook Time
1 h 0 min
Total Time
1 h 20 min

Nutrition Information

Per 1 portion serving
C
Calories
400 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g

P
Protein
35 g

C
Fats
25 g
Saturated Fats 10 g
Unsaturated Fats 12 g

Cholestrol 90 mg
Sodium 450 mg
Potassium 700 mg
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Ingredients

    1.
    Cauliflower, raw
    Cauliflower, raw
    12 oz
    2.
    Butter, unsalted
    Butter, unsalted
    1 tablespoon
    3.
    Salt
    Salt
    0.13 teaspoon
    4.
    Black pepper
    Black pepper
    0.13 teaspoon
    5.
    Garlic powder
    Garlic powder
    0.13 teaspoon
    6.
    Portabella mushrooms, raw
    Portabella mushrooms, raw
    6.5 oz
    7.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    2 tsp
    8.
    Salt
    Salt
    0.13 teaspoon
    9.
    Black pepper
    Black pepper
    0.13 teaspoon
    10.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    2 tsp
    11.
    Lamb, ground
    Lamb, ground
    12 oz
    12.
    Salt
    Salt
    0.13 teaspoon
    13.
    Black pepper
    Black pepper
    0.13 teaspoon
    14.
    Yellow onion
    Yellow onion
    1 oz
    15.
    Celery
    Celery
    2 oz
    16.
    Garlic
    Garlic
    1 teaspoon, chopped
    17.
    Butter, unsalted
    Butter, unsalted
    1 tablespoon
    18.
    Worcestershire sauce
    Worcestershire sauce
    1 teaspoon
    19.
    Rosemary Fresh Or Raw Herb
    Rosemary Fresh Or Raw Herb
    1 g
    20.
    Thyme Fresh Or Raw Herb
    Thyme Fresh Or Raw Herb
    0.5 g

Instructions

    1.
    Fill a large pot with water and bring it to a boil. Remove the core and exterior leaves from a head of cauliflower and cut it into four pieces. Add the cauliflower to the boiling water and cook until tender, about 10 minutes.
    2.
    Drain the cauliflower and transfer it to a food processor. Pulse with butter, salt, pepper, and garlic powder until you have a mashed potato-like consistency. Set aside to cool.
    3.
    Remove the stems and scrape out the fibers from the portobello caps. Rub olive oil on each cap, sprinkle with salt and pepper, and turn the caps over.
    4.
    Heat olive oil in a wide pan over medium heat. Brown the ground lamb, seasoning with salt and pepper. Dice the onion and slice the celery, then add them to the pan.
    5.
    Stir minced garlic into the pan. Cover and cook until the onions and celery are soft. Stir in butter and Worcestershire sauce. Add rosemary and thyme sprigs, and cover the pan.
    6.
    Let the lamb filling stew for 10 minutes. Preheat oven to 350 degrees. Spoon equal amounts of filling into the portobello caps. Top with mashed cauliflower, gently spreading and packing it down. Create hash marks with a fork.
    7.
    Bake the shepherd's pies for 30 minutes, until the cauliflower is lightly browned and the mushroom caps have softened. Serve hot with Worcestershire sauce, parsley, or cheese.