Middle Eastern Shepherds Pie (Low Carb)

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Middle Eastern Shepherds Pie (Low Carb)

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Ingredients

Adjust Servings:
1/2 (500g / 1lb) cauliflower
(500g / 1lb) minced/ground beef or use ground lamb, turkey or chicken
1 tablespoon baharat spice see variations for alternatives
2 tablespoons tomato paste
300g (10oz) tahini
300g (10oz) natural yoghurt Greek style
handful pine nuts (optional)
1 small bunch flat leaf parsley or salad leaves

Variations

no baharat / different spice – substitute in a simpler combination of 1 teaspoon each ground cumin, coriander and smoked paprika. Or use another middle eastern spice blend like Ras el Hanout or Berbere spice. Or take it in a more Indian direction and use a curry powder (2 teaspoons should be enough) or garam masala.

vegetarian – replace meat with cooked lentils or chickpeas.

dairy-free – use coconut cream or coconut yoghurt instead of the Greek yoghurt.

no tahini – replace with sun butter (from sunflower seeds), cashew butter or almond butter.

different veg – roast other veg with or instead of the cauliflower. Zucchini, eggplant, mushrooms and capsicum (bell peppers) are all good. Or try broccoli. You could also soften an onion before browning the meat if you have time.

carb-lovers / more substantial – serve with warm pita, flat bread or tortillas or a brown rice salad.

Ingredients

Directions

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It’s hard to go past a good shepherds pie to please the family. So when I spied this slightly more exotic twist in one of my favourite cookbooks at the moment, Honey & Co. from the London restaurant of the same name. I just had to try it. My simplified version is soo soo good.

There’s roast cauliflower to provide a generous serve of veggies, spiced beef or lamb to make it more satisfying and a tahini yoghurt mixture as the creamy topping. No stodgy mashed potato here!

Baharat is my preferred spice blend to use here. It’s a wonderful Lebanese blend of 7 spices. If you don’t have it you can always substitute in a simpler combination of 1 teaspoon each ground cumin, coriander and smoked paprika.

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Steps

1
Done

1. Preheat your oven to 250C (480F). Chop cauli into bite sized florettes and place on a baking tray. Drizzle with oil and roast for 15-20 minutes or until cauli is tender and well browned.

2
Done

Meanwhile, brown meat in a little oil in a frying pan on a high heat. When brown add the spice and tomato paste and cook for a few minutes to toast the spices. Remove from the heat and season with salt.

3
Done

Mix tahini and yoghurt in a bowl.

4
Done

When the cauliflower is cooked, layer it into a round 20cm (8in) springform pan or oven proof frying pan (I used the frying pan I cooked the meat in). Place cooked meat on top of the cauli and finish by covering with the tahini yoghurt mixture. Scatter over pine nuts (if using).

5
Done

Reduce oven temp to 200C (400F) and bake the pie for 15 minutes or until golden brown on top. Allow to cool for a few minutes before serving with parsley or salad on the side.

jules

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4 Comments Hide Comments

Hi Jules, could you please make the printed version include the variations? They are one of the things I love about your recipes! Thanks.

Sadly, this is the only recipe of yours I have made that is well below par.
I should have twigged when I saw the amount of tahini. Far too much. I Found it inedible. I scraped off the tahini/yoghurt mixture and attempted to make some sort of hommus. The rest I have frozen and will use it somehow.

Hi Alan!

So sorry you didn’t enjoy this.

You made me check the tahini in the recipe and the quantity is right. But if you’re not a huge tahini fan can imagine it wouldn’t go down well.

Funny I use this 1:1 mixture of yoghurt and tahini all the time. It’s my go-to Low Carb alternative to hummus.

Don’t give up on me 😉

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