Poor Man’s Pie—my dad says it warms him up inside and out. So simple but bursting with flavor!

Shepherd’s pie has always been a staple of hearty, comforting meals in the Midwest, particularly for those hard-working folks who need a filling dish at the end of a long day. The traditional recipe, laden with potatoes, can be a bit heavy, so I’ve crafted a low-carb version that doesn’t skimp on that comforting charm. Using cauliflower instead of potatoes not only keeps the carbs down but also carries the spirit of resourcefulness that many of us know well from growing up in rural areas. This dish captures the essence of turning humble ingredients into a satisfying meal that’s perfect for gathering the family around the table.

This warming dish pairs beautifully with a light green salad dressed in a simple vinaigrette to cut through the richness of the pie. You might also consider a side of steamed green beans or Brussels sprouts dusted with a bit of lemon zest for a fresh contrast. If you’re feeling indulgent, a glass of red wine could also complement the savory notes of this shepherd’s pie quite nicely.

Servings: 4-6 servings

1 medium head cauliflower, cut into florets
2 tablespoons butter
1/4 cup heavy cream
Salt and pepper, to taste
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound ground beef
1 carrot, diced
1/2 cup peas, fresh or frozen
1 tablespoon tomato paste
1/2 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme