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4.25 from 4 votes

Mini Low Carb Shepherd's Pot Pie

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Calories 330kcal
Author Brenda Bennett Sugar-Free Mom


  • Low Carb Coconut Flour Pie Crust
  • 1 tablespoon coconut oil
  • 1 teaspoon minced garlic
  • ½ cup chopped onion
  • 1 ½ lb. ground beef
  • ¼ cup low sodium beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 2 cups pureed cauliflower I steamed 1 small head, florets were about 4 cups total
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon butter
  • optional topping: fresh chopped parsley and dried paprika


  • Preheat oven to 400 degrees F.
  • Once your pie dough is ready, separate it into 12 balls.
  • Spread the dough with fingers on the bottom and half way up sides of each cup of 12 capacity muffin pan.
  • Bake for 10 minutes. Set aside.
  • While crust is baking, make filling by heating the oil, garlic and onion in a skillet until onion is softened.
  • Add the ground beef and cook until browned.
  • Stir in the broth, tomato paste, vinegar and salt and pepper.
  • Once the pie crust is done, evenly add the meat mixture into each muffin cup.
  • Top each evenly with shredded cheddar.
  • Before piping the pureed cauliflower onto each muffin cup, stir the mashed cauliflower with salt, pepper and butter. Taste and adjust seasonings if needed.
  • Add mashed cauliflower to a piping bag and pipe over each muffin.
  • Bake for 5 more minutes to melt the cheddar cheese.
  • You can also broil for 2-3 minutes, watching carefully, just to brown the mashed cauliflower a bit.
  • Sprinkle over optional toppings before serving if desired.


Net Carbs: 4g per serving


Serving: 1pot pie | Calories: 330kcal | Carbohydrates: 8.8g | Protein: 20.6g | Fat: 23.5g | Saturated Fat: 11.2g | Cholesterol: 123mg | Sodium: 331mg | Fiber: 4.8g | Sugar: 1g