Alice’s carb free sheperd’s pie

I was lucky enough to first try this at Alice and Oscar’s dinner party and was blown away by how yummy it was. Alice kindly gave me the recipe and I just simply had to have a go myself.

First thing to do is make the meaty part. Everyone has their own recipe for this and mine even varies depending on what ingredients I have. Basics include:

  • onion
  • garlic
  • minced beef
  • small bit of carrot
  • tin of tomatoes
  • tomato puree
  • splash of red wine

Fry the onions gently with any other vegetables. Then add the mince and brown that off nicely.


Whack in the rest of the ingredients and leave it to simmer for about 45 minutes so that all the flavours come together.


Next turn you attention to the butternut squash topping:

  • 1 butternut squash
  • 1 dollop of creme fraiche
  • 2 sage leaves
  • chilli flakes
  • parmesan
  • butter

Peel and dice the butternut squash. Using a heavy based pan, melt a decent knob of butter until its foaming. Add in the sage leaves and fry for another minute. Remove and whack in the butternut squash and cover with a lid. Leave for 20 mins.



Once cooked, roughly mash with a fork and then add parmesan, chilli flakes and creme fraiche. Stir once again.


Put your sheperd’s pie together and top with a bit of parmesan and then whack in a pre-heated oven for 20 minutes until the top is golden and the cheese browned.



Serve with steamed and buttered kale. Delicious.



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