This keto shepherd’s pie recipe with ground beef and mushrooms is topped with creamy mashed cauliflower for a hearty low carb and gluten free comfort meal.
Shepherd’s pie is a full hearty meal in itself that includes a meat and vegetable filling and a potato crust. This recipe for keto shepherd’s pie is made with lower carb ingredients by topping with a mashed cauliflower crust. It’s perfect to make a big batch during the colder months and can be reheated and for lunches throughout the week!
What is Shepherd’s Pie?
Shepherd’s pie also known as cottage pie is a savory pie that’s traditionally made with a ground lamb filling with vegetables. It is then topped with mashed potatoes and baked until the mashed potatoes form a crust.
👉 Shepherd’s Pie Without Cauliflower
The addition of cauliflower mash to shepherd’s pie is to keep it a low carb meal. To make a keto shepherd’s pie without cauliflower, you could melt cheese on top of the filling instead.
If you’re not worried about the carbohydrates in shepherd’s pie, you can use a mashed potato or sweet potato topping, or kick it up another notch by topping it with horseradish mashed potatoes.
Shepherd’s pie is a full meal in itself as it has nutritionally dense vegetables as well as protein from beef. Shepherd’s pie can also be served with roasted root vegetables, broccoli or even a fresh green salad.
Shepherd’s pie can be stored in the fridge for up to 5 days in an airtight container.
To freeze shepherd’s pie as a freezer meal, bake in an aluminum container and cover with foil. Once ready to reheat, cook at 350 degrees for 1 hour or until shepherd’s pie is fully cooked through.
To make a Whole30 Shepherd’s pie, replace the Worcestershire sauce with equal parts The New Primal Classic Marinade.
The amount of carbohydrates in a keto shepherd’s pie will vary by the type and quantity of ingredients. One serving of this dish will be about 7-10 net carbs.
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Keto Shepherd’s Pie
- SHEPHERD’S PIE FILLING
- 1 pound Ground Beef 80/20
- 8 oz Portobello Mushrooms chopped
- 1 cup White Onion diced
- 1 cup Zucchini diced
- 2 cloves Garlic minced
- 3 tbsp Tomato Paste
- 2 tbsp Worcestershire Sauce
- 2 tsp Avocado Oil
- 1 tsp Dried Thyme
- 1 tsp Sea Salt
- ¼ tsp Black Pepper
- CAULIFLOWER MASH TOPPING
- 1 head Cauliflower raw
- 2 tbsp Avocado Oil
- ¼ cup Ghee or Butter melted
- 1 tsp Garlic Powder
- ½ tsp Sea Salt
- ⅛ tsp Black Pepper
- Preheat oven to 350. In a large
skillet, heat up avocado oil over medium high heat. Add in ground beef and cook for about 8-10
minutes or until it starts to get cooked through.
- Add in diced onion, zucchini, garlic, tomato paste, classic marinade, thyme, salt and pepper and cook all together for 5-8 minutes or until vegetables begin to soften.
- Add filling to a casserole dish or
pie pan. Spread cauliflower mash in an
even layer on top. Bake in oven for 30
minutes, then broil for 3 minutes to brown top of pie. Serve hot.
CAULIFLOWER MASH TOPPING
- Preheat oven to 425. Chop one head fresh cauliflower into medium sized florets. Don’t forget to use as much stem as there is.
- Toss with avocado oil and place in
even layer on sheet pan. Bake in oven
for 30 minutes flipping halfway through.
The goal is to roast the cauliflower to bring out the flavor and dry it out so that no additional liquid is needed to make the mash.
- Remove roasted cauliflower from
oven and add to a high speed blender along with melted butter, garlic, salt and black pepper. Blend until creamy and
smooth and use to top on Shepherd’s pie filling in an even layer.