Veggie Packed Shepherds Pie

A veggie filled take on a classic shepherds pie. With the substitute of cauliflower mash rather than potatoes, it’s a guilt-free meal that feels super indulgent.


So I think everyone I know enjoys a little some comfort food from time to time right? It’s one of those things that you want on a cold night or perhaps even a tough day, but the biggest challenge with the classic comfort food is that it is often packed with all the things we often try to stay away from. That’s where my version of shepherds pie comes in! This version is filled with zucchini and topped with cauliflower, so you're getting 2-3 servings of veggies without even realizing it!

Now, if you haven’t tried cauliflower mashed potatoes you seriously need to get on the bandwagon. They are so easy to make and honestly, are just as good. Now, if you have sceptics in your house next time your making mashed potatoes sub half your potatoes with cauliflower, I guarantee they won’t even notice, and bonus, you can cook them all in the same pot and mash just like you always would. The end result is fully light potatoes with sneaky veggies mixed right in.

While you can certainly mash your cauliflower you can also throw it in the food processor and let it do all of the work for you. Simply blend with a bit of butter, milk and seasoning and you have the easiest side dish ever and you don’t need to worry about them getting overly starchy like potatoes can.

So go ahead and enjoy some comfort food tonight - maybe even have seconds!


prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 4 - 6


1 tbsp coconut oil

1/2 white onion

2 medium zucchini

1.5 lb ground beef

2 cups beef stock

2 tbsp Worcestershire

3 tbsp tomato paste

1/2 tsp garlic salt

1 tbsp fresh rosemary

1 large head of cauliflower

2 tbsp butter

2 tbsp milk

salt + pepper


Preheat oven to 350. In a large oven-safe frying pan heat oil then add chopped onion. Cook over medium heat until onions are softened and translucent. Add in finely chopped zucchini and cook another 5 minutes.

Add the ground beef to the vegetable mixture and cook until no pink is remaining (be sure to drain excess grease as necessary).

Once meat is cooked through add in beef stock, Worcestershire, tomato paste, garlic salt and finely chopped rosemary. Stir until combined then simmer for 5 minutes or until the stock has reduced and tomato paste has thickened the mixture. Season to taste with salt + pepper.

In a large pot place cauliflower florets and cover with water. Bring to a boil then reduce heat and simmer for 10 minutes or until cauliflower is tender. Drain water then place in a food processor with butter, milk and salt + pepper. Blend on low until puree is smooth.

Scoop cauliflower mash over the meat and place frying pan in the oven and bake for 30 minutes or until top is lightly browned.


Cauliflower Rice Mexican Bake

This yummy low carb Mexican bake is a perfect weeknight meal or make ahead lunches for the week.


Seriously guys how do you not love a single pan dinner. How great is it to throw everything together then bake - plus the best part of all, less clean up!

I have been obsessed with my cast iron pan for about a year now and highly recommend going and getting on if you don’t already have one in your collection. They are honestly so versatile and easy to work with contrary to what people say.

One key piece with cast-iron is to make sure you dry them fully after your wash them (and yes you can use soap). If you don't wash them fully you risk them rusting which no one wants, so all you need to do is place it in a 350-degree oven for 15-20 minutes. It dries it completely and you will have no need to worry. Plus, how easy is it really to dry things in the oven?

This hack is also super helpful with muffin tins. I don’t know about you guys but they sometimes are seriously a big pain to dry but pop them in the oven for a few and problem solved.

So back to this really yummy dish. I tend to make this for make-ahead lunches - it’s super yummy, easy, and low carb so you can feel really good about eating this all week.

So I hope you love this as much as we do at my house!


prep time 25 minutes

cook time 35 minutes

total time 1 hour

servings 4


1 tbsp garlic powder

1 tbsp smoked paprika

1 tbsp cumin

1 3/4 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

4 chicken breasts (approx. 1.5 lbs)

1 red pepper

1/2 white onion

1 head of cauliflower

1/2 jalapeno finely chopped

1 cup chicken stock

1 can black beans drained

1.5 cups frozen corn kernels

olive oil

3/4 cup cheddar cheese

cilantro, lime & avocado to garnish


Preheat oven to 350. In a small bowl combine garlic powder, smoked paprika, cumin, salt, cayenne pepper and black pepper.

Sprinkle 1/3 of your spice mixture over both sides your chicken. In a large oven-safe frying pan drizzle a small amount of olive oil then cook your chicken for 4-5 minutes per side (depending on the thickness) or until it is 3/4 of the way cooked. Set aside.

In a food processor pulse cauliflower florets until it resembles rice (or you can use a cheese grater and grate your florets). Slice your red pepper and onion into thin strips then add into the hot pan. Sprinkle another 1/3 of the spice mix over the peppers and onions and sauté 3-4 minutes or until vegetables are cooked through. Add in cauliflower, jalapeños, black beans, corn, remaining spices and chicken stock. Stir until fully combined then add chicken to the top and sprinkle with cheddar cheese. Bake in the oven for 20 minutes or until chicken is fully cooked and cheese is melted.

Serve with sliced avocado, lime wedges, cilantro and jalapeño slices.