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This Low Carb Shepherd's Pie Soup takes classic comfort food and turns it into a hearty, flavorful low carb soup the whole family will love!
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This Low Carb Shepherd's Pie Soup is downright amazing but, before I get to the, let's deal with the elephant in the room.
I know many people disagree about the difference between calling something Shepherds Pie. I make this soup with ground lamb or ground beef, depending on what I can find and the prices at the store.
But I decided to get right into that from the start so we can lay it to rest.
Shepherd’s Pie vs. Cottage Pie
When Shepherd’s Pie first originated, it was made with lamb. It has since evolved, especially in America, to include a variety of red meats (ground beef in particular). Per Wikipedia:
“Shepherd’s pie, cottage pie, or hachis Parmentier is a ground meat pie with a crust or topping of mashed potato of English origin. The recipe has many variations, but the defining ingredients are ground red meat cooked in a gravy, and topped with a layer of mashed potato before it is baked”
So the only thing this doesn't have is the potato, but potatoes are so overrated, right?
I will say in all honesty that my husband was quite skeptical about this recipe when I told him what I was making.
I don't know why he questions me, he has only ever disliked one recipe enough to say he didn't ever want it again.
Silly hubby! He loved it. He kept saying over and over again, "This is really really good".
Jump to:
🥘Ingredients
Here are the ingredients needed to make this Low Carb Shepherd's Pie Soup.
- Cauliflower
- Pink sea salt
- Fresh cracked black pepper
- Ground lamb or grass-fed ground beef
- Organic onion powder
- Organic garlic powder
- Heavy whipping cream
- Beef bone broth
- Sour cream
- Worcestershire sauce
- Italian seasoning
- Ground sage
- Shredded cheddar cheese
- Frozen peas and carrots (can omit if strict keto)
- Fresh flat-leaf parsley
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Low Carb Shepherd's Pie Soup. You will find the full directions in the recipe card at the bottom of the post.
Place the chopped cauliflower into a large heavy-bottomed soup pot. Cover with water and add salt (you want it ocean salty). Bring to a boil.
Add the heavy whipping cream to the pot and mash with a potato masher (if chunks are desired) or puree with an immersion blender until smooth.
Add the ground beef and frozen vegetables and allow them to heat through for about 10 minutes.
Remove from heat and add the shredded cheese and stir until combined.
Hint - Make sure the soup isn’t too hot when you add the cheese. Otherwise, the fat from the cheese will separate and you’ll get a grainy consistency.
Substitutions
- Cauliflower - instead of cauliflower you could use chopped turnips which is another great low carb substitute for potato.
- Heavy Cream - use unsweetened coconut milk if you want to lower the amount of dairy in this recipe.
- Protein - the ground beef or lamb in this Low Carb Shepherd's Pie Soup can be replaced with ground pork or chicken or even plant-based ground meat to make this vegetarian
Top Tip
Shred the cheese from a block so that it melts well. Bagged shredded cheese contains cellulose or starch which prevents it from clumping, but also prevents it from melting well (and adds carbs).
🍽 Equipment
The equipment needed to make this Low Carb Shepherd's Pie Soup is a large soup pot or Dutch oven, a large skillet, measuring cups and spoons, a meat chopper, a colander, a potato masher, or an immersion blender, and a silicone spoon or wooden spoon.
Storage
Store the leftover Low Carb Shepherd's Pie Soup in an airtight container in the refrigerator for up to 3 days.
I freeze this soup in these containers with these labels for up to 3 months.
FAQ about Low Carb Shepherd's Pie Soup
They aren't if you are on strict keto. If you are just low carb like me, you can pick and choose what meals will fall into your limit for the day. You can omit the peas and carrots and opt for lower-carb veggies if you like.
Absolutely, you can use whatever ground meat, or meat substitute, you prefer.
Store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. This soup does freeze and reheat well.
More Keto & Low Carb Soup Recipes
- Low Carb Zuppa Toscana
- Keto Herbed Chicken and Dumplings
- Homemade Condensed Cream Of Soup Recipe
- Easy Cauliflower Cheese Soup
- Keto Pork Pozole Verde (Slow Cooker and Instant Pot)
- Keto Egg Drop Soup
Low Carb Shepherds Pie Soup
Equipment
Ingredients
- 2 heads of cauliflower
- 1 teaspoon pink salt
- 1/2 teaspoon cracked black pepper
- 1 1/2 pounds ground lamb can sub ground beef
- 1 tablespoon organic onion powder
- 1 teaspoon organic garlic powder
- 2 cups heavy cream
- 4 cups beef bone broth
- 3/4 cup sour cream
- 3/4 teaspoon Worcestershire sauce
- 1 tablespoon Italian seasoning blend
- 1/2 teaspoon ground sage
- 8 ounces cheddar cheese shredded
- 20 ounces frozen peas and carrots (can omit if strict keto)
- fresh flat-leaf parsley chopped for garnish (optional)
Instructions
- Remove the leaves and core from the cauliflower and chop.
- Place the chopped cauliflower into a large heavy-bottomed soup pot. Cover with water and add salt (you want it ocean salty). Bring to a boil.
- Boil until the cauliflower is fork-tender, about 10 to 15 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Season with salt, pepper, onion, and garlic powder.
- Cook the ground beef until no pink remains. Set aside.
- Drain the cauliflower and return it to the pot.
- Add the heavy whipping cream to the pot and mash with a potato masher (if chunks are desired) or puree with an immersion blender until smooth.
- Add in the bone broth, sour cream, Worcestershire sauce, Italian seasoning, ground sage, and salt and pepper to taste. Stir to combine well.
- Bring to a boil and then reduce to a simmer.
- Add the ground beef and frozen vegetables and allow them to heat through - about 10 minutes.
- Remove from heat and add the shredded cheese and stir until combined.
- Taste and adjust seasoning if needed.
- Top with fresh parsley if desired.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Michelle
making today need measurements
bobbiskozykitchen
I am so sorry! I am having issues with my recipe card. I will fix that right now!!
Susan Jenkins
It was amazing loved the cauliflower in it. Very simple and tasty.
bobbiskozykitchen
I am so happy you enjoyed it. It is one of my favorite comfort foods!