Keto Shepherd’s Pie

Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 1 hour 15 minutes
Servings: 6 | Yield: One 9×13 inch casserole
Skill Level: Intermediate | Diet: Keto, Low-Carb, Gluten-Free

There’s nothing quite like the deep, savory comfort of a Shepherd’s Pie. But for those following a ketogenic or low-carb lifestyle, the traditional potato topping is off the menu. Enter this Keto Shepherd’s Pie: a masterpiece of flavor that loses none of the soul-warming satisfaction. We replace the starchy topping with a velvety, garlic-infused cauliflower mash that bakes into a golden-brown crust, perfectly complementing the rich, hearty filling of seasoned ground lamb (or beef), vegetables, and a deeply flavorful gravy. This recipe is a project with a big payoff—perfect for a Sunday family dinner or for making ahead for busy weeks. Get ready to redefine comfort food.

---

Ingredients

For the Cauliflower Mash Topping:

• 1 large head cauliflower, cut into florets (about 2 lbs / 900g)

• 4 oz (115g) full-fat cream cheese, softened

• 1/2 cup (50g) finely grated Parmesan cheese

• 2 tbsp unsalted butter

• 1 clove garlic, minced

• 1/4 tsp freshly grated nutmeg

• Salt and freshly ground black pepper, to taste

• 1 large egg yolk (optional, for extra browning)

For the Shepherd’s Pie Filling:

• 2 tbsp avocado oil or olive oil

• 1 medium yellow onion, finely diced

• 2 medium carrots, finely diced (about 3/4 cup – optional, adds minimal carbs)

• 2 ribs celery, finely diced

• 3 cloves garlic, minced

• 1.5 lbs (680g) ground lamb or ground beef (80/20 blend for best flavor)

• 1 tsp salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce (check for sugar-free)

• 1 tsp fresh rosemary, finely chopped

• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

• 1 cup beef broth

• 1 tbsp xanthan gum or 1/4 cup almond flour (for thickening)

• 1/2 cup frozen peas (optional, can omit for strict keto)

For Garnish:

• Fresh chopped parsley

---

Equipment

• Large pot for boiling cauliflower

• Food processor or high-powered blender

• Large skillet or Dutch oven (oven-safe if you want to bake in it)

• 9×13 inch baking dish

• Colander

• Mixing bowls

---

Instructions

Step 1: Make the Cauliflower Mash

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 8-10 minutes, or until very tender when pierced with a fork.

2. Drain the cauliflower thoroughly in a colander. For an extra-dry mash (key for a non-soggy topping), spread the florets on a clean kitchen towel and pat them dry or let them steam off for a few minutes.

3. Transfer the dried cauliflower to a food processor. Add the cream cheese, Parmesan, butter, minced garlic, and nutmeg. Process until completely smooth and creamy, scraping down the sides as needed. Season generously with salt and pepper. Taste and adjust. If using, whisk in the egg yolk at the end. Set aside.

Step 2: Prepare the Filling

1. Sauté Aromatics: Preheat your oven to 400°F (200°C). In a large skillet or Dutch oven, heat the avocado oil over medium heat. Add the diced onion, carrot, and celery. Cook for 6-8 minutes, until softened and fragrant.

2. Brown the Meat: Add the minced garlic and cook for 30 seconds until fragrant. Add the ground meat, breaking it up with a wooden spoon. Cook until no pink remains, about 6-8 minutes. Season with salt and pepper.

3. Build Flavor: Stir in the tomato paste, Worcestershire sauce, rosemary, and thyme. Cook for 1-2 minutes until the tomato paste darkens slightly.

4. Create the Gravy: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

5. Thicken: If using xanthan gum, sprinkle it over the simmering mixture while whisking constantly to avoid lumps. If using almond flour, sprinkle it in and stir well. Simmer for 3-5 minutes until the mixture thickens to a rich, gravy-like consistency. Stir in frozen peas (if using). Remove from heat. Taste and adjust seasoning—this is your last chance!

Step 3: Assemble and Bake

1. Assemble: Transfer the meat filling to your 9×13 inch baking dish and spread it into an even layer. Using a spatula or spoon, carefully dollop and spread the cauliflower mash over the hot filling, sealing it to the edges. Use a fork to create swirls or ridges on the surface—these will crisp up beautifully.

2. Bake: Place the dish on a baking sheet (to catch any potential bubbles) and bake in the preheated oven for 25-30 minutes, or until the filling is bubbling around the edges and the topping is golden in spots. For a deeper golden top, broil for the final 2-3 minutes, watching closely to prevent burning.

3. Rest: Remove from the oven and let the pie rest for 10-15 minutes before serving. This allows the filling to set, making it easier to slice.

Step 4: Serve

Garnish with freshly chopped parsley. Serve warm, scooping generous portions onto plates.

---

Chef’s Notes & Tips for Success

• Meat Choice: Traditional Shepherd’s Pie uses lamb (“shepherd”), but a Keto Cottage Pie with beef is just as authentic and delicious. Use what you love.

• Dry that Cauliflower: This is the #1 tip to avoid a watery mash. Don’t skip the thorough drying step after boiling.

• Make-Ahead Magic: This dish is perfect for making ahead. Assemble completely, cover, and refrigerate for up to 2 days, or freeze for up to a month. If baking from cold, add 10-15 minutes to the baking time, covering with foil if the top browns too quickly.

• Vegetable Swaps: Feel free to add diced mushrooms or swap the carrots for diced bell peppers for different flavor profiles.

• Thickener Note: Xanthan gum is highly effective and adds virtually no carbs. Use sparingly (a little goes a long way) to avoid a gelatinous texture.

---

Nutritional Information (Per Serving, 1/6th of recipe, calculated without optional peas)

• Calories: 485

• Total Fat: 38g

• Saturated Fat: 16g

• Cholesterol: 125mg

• Sodium: 890mg

• Total Carbohydrates: 11g

• Dietary Fiber: 4g

• Net Carbs: 7g

• Protein: 25g

• Vitamin D: 8% DV

• Calcium: 15% DV

• Iron: 20% DV

• Potassium: 18% DV

Nutritional values are estimates based on database calculations and may vary depending on specific ingredients and brands used. Net carbs are calculated as Total Carbohydrates minus Dietary Fiber.