From the Kitchen: Low Carb Shepherd’s Pie (in an iron skillet)

Written By Kynda Colson

This version of shepherd’s pie is rich, hearty, and full of flavor — made (almost) entirely in a cast iron skillet with a creamy cauliflower topping instead of potatoes. It’s comfort food without the carbs, and it holds up beautifully for leftovers.

Ingredients

Meat Filling

  • 2 lbs ground beef

  • 2 carrots, finely chopped

  • 1 package frozen mixed vegetables

  • 1 lb mushrooms, sliced

  • 4 oz tomato paste

  • 2–3 tablespoons Worcestershire sauce

  • about ¾ cup water or beef broth

Seasonings

  • Salt

  • Black pepper

  • Onion powder

  • Smoked paprika

  • Thyme

Cauliflower Topping

  • 1 extra large head cauliflower

  • 3 oz cream cheese

  • ¼ cup heavy whipping cream

  • ½–¾ cup shredded mozzarella cheese

  • Salt & pepper

Instructions

1. Prepare the cauliflower topping

Cook the cauliflower until very tender. Drain well.

Mash the cauliflower, then add:

  • heavy cream

  • cream cheese

  • shredded mozzarella

  • salt and pepper

Mix until smooth and creamy. Set aside.

2. Sauté the mushrooms

In a large cast iron skillet, melt 2–3 tablespoons butter over medium heat.

Add sliced mushrooms and cook until tender.
Remove from the pan with the juices and set aside.

3. Brown the beef and carrots

In the same skillet, add the ground beef and finely chopped carrots.

Cook until the beef is browned and the carrots have begun to soften.

Season generously with:

  • salt

  • pepper

  • onion powder

  • smoked paprika

  • thyme

4. Build the filling

Add:

  • tomato paste

  • Worcestershire sauce

  • water or broth

Stir well to combine.

Add frozen vegetables and mix thoroughly.

Return mushrooms to the skillet (without excess liquid if preferred).
Stir everything together and let it cook until heated through.

Taste and adjust seasoning as needed.

5. Assemble

Spread the cauliflower mixture evenly over the meat filling in the skillet.

6. Bake

Transfer the skillet to a 350°F oven and bake for about 30 minutes, until everything is heated through and the vegetables are fully cooked.

Notes

  • This dish is hearty and filling thanks to the combination of beef, vegetables, and creamy cauliflower topping.

  • Cooking everything in one cast iron skillet builds flavor and keeps cleanup simple.

  • Leftovers reheat well and often taste even better the next day.

A comforting, no-compromise meal — simple ingredients, rich flavor, and perfect for a cozy night From the Kitchen.

Kynda Colson
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