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St. Patrick’s Day is right around the corner, and every year for as long as I can remember, my family has had corned beef and cabbage. And sure enough, every year *someone* points out that it’s more of an American tradition than an Irish one. (Not that there is anything wrong with that; it’s one of my favorite dishes!) So this year, I decided to present you with a recipe that actually is much more Irish: Shepherd’s Pie.
I created this recipe two ways for you to choose from. You can choose either a traditional mashed potato topping, or if you’re watching your starches, try the mashed cauliflower topping instead! I personally prefer the cauliflower over the potato, but my husband liked the potato more, so it really is a matter of taste here. But either way, I wanted this Shepherd’s Pie recipe to be low-carb, Paleo, and Whole30 friendly.
The photo above shows what my recipe looks like with the cauliflower topping, and below, you can see the potato topping…
Cauliflower topping or potato topping… Either way is delicious!