Keto Shepherd’s Pie

My keto shepherd’s pie recipe tastes like traditional shepherd’s pie minus all the carbs. Clocking in at 4.5 net carbs, it uses mashed cauliflower topping as a substitute for regular mashed potatoes.

However, switching to a healthier cauliflower mash for the topping doesn’t render the shepherd’s pie flavorless. It just happens to be a low-carb version of the classic comfort food guaranteed to be enjoyed by the whole family.

Low-Carb Shepherd’s Pie

Shepherd’s pie, also named hachis Parmentier in French, is a large casserole dish that is very popular in the United Kingdom. Its name originates from the fact that the pie traditionally uses ground lamb for the meat, and a shepherd guides lambs.

The only difference between shepherd’s pie and cottage pie is the type of meat it uses. When a beef mixture is used as a substitute for lamb, its name thus changes to cottage pie.

In the case of our low-carb shepherd pie recipe, I’ve given you the option to use ground beef or lamb so that you have options.

Ingredients Needed

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Here are the ingredients you need to make this keto-friendly shepherd’s pie. Note that the full printable recipe card is at the bottom of the page.

• Lean ground beef or ground lamb

• Large onion, finely chopped

• Medium green bell pepper

• Garlic cloves, minced

• Tomato paste

• Worcestershire sauce

• Gluten-free soy sauce

1. Italian seasoning

• Garlic powder

• Onion powder

• Sea salt

• Black pepper

• Sweet peas (optional)

• Olive oil

• Celery rib, finely chopped

• Large carrot, finely chopped

• Bay leaf

• Beef stock

• Mushrooms, finely chopped

• Creamy cauliflower mash

• Paprika powder to sprinkle over the surface of the pie

How To Make Keto Shepherd’s Pie

The first and most crucial step to making the pie is to make our keto creamy cauliflower mash and set it aside until the end.

For the meat filling, you’ll preheat the oven to 400 degrees. Then, heat the oil in a large skillet over medium heat.

Add the onions, bell peppers, garlic, celery, carrots, and mushrooms to the skillet. Sauté the veggies until they are slightly brown, and remove them from the pan.

Add the meat to the pan and season it with garlic powder, onion powder, black pepper, and salt. Cook it for 10 minutes until it’s browned.

Now, you’re going to add the beef broth, tomato paste, Worcestershire sauce, gluten-free soy sauce, and bay leaf and bring to a simmer, uncovered, for about 5 minutes, until the liquid has mostly absorbed.

Fold the frozen peas into the meat. This step is optional, so you can skip it if you want to keep the shepherd’s pie even lower in carbs.

Add the meat filling to a 13×9 baking pan and spread the prepared cauliflower mash; sprinkle the paprika powder over the surface of the shepherd’s pie.

Then simply bake the pie for about 20 minutes, or until it’s bubbly and the topping is lightly golden. Store any leftovers in an airtight container and refrigerate them for up to three days or freeze them for up to three weeks.

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