Keto Shepherd’s Pie

This keto shepherd’s pie casserole is a recipe you’ll make again and again. It’s filling comfort food at it’s finest, and a great dish to prepare when you’re trying to make sure you have leftover. Well-seasoned ground lamb is topped with a creamy cauliflower mash, then baked in the oven until golden.

This recipe is a great way to use up any ground meat that you have on hand. We’re using lamb but you could also do this with chicken or beef. Just make sure that the cooked cauliflower is drained super well. You want to remove as much water as possible in order to ensure a good mash.

Yields 6 servings of Keto Shepherd’s Pie

The Preparation

• 2 tablespoons butter
• 16 ounces ground lamb
• 1/2 medium yellow onion, chopped
• 3 teaspoons fresh garlic, minced
• 1/2 cup celery, chopped
• salt and pepper, to taste
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1/2 cup chicken broth
• 1/4 cup dry red wine
• 1/2 teaspoon xanthan gum
• 24 ounces cauliflower rice, cooked and drained
• 1 cup heavy cream
• 1 cup cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1 teaspoon dried thyme

The Execution

1. Preheat your oven to 350F. Heat up the butter in a large skillet, or until the butter stops foaming and sizzling.

2. Add the ground lamb, onion, garlic, celery, tomato paste, Worcestershire, red wine, and chicken stock. Cook until the meat has browned, and the vegetables have softened. Sprinkle the xanthan gum across the top then stir in.

3. Add the riced cauliflower, heavy whipping cream, cheddar cheese, Parmesan, and thyme to a food processor. Blend until the cauliflower whips into a smooth puree.

4. Add the meat mixture to a casserole dish, then spread the pureed cauliflower across the top.

5. Bake the shepherd’s pie for 45 minutes, or until browned across the top. Allow to cool for 10 minutes before cutting and serving.

This makes a total of 6 servings of Keto Shepherd’s Pie. Each serving comes out to be 536 calories, 44.3g fats, 8.3g net carbs, and 22.8g protein.

Keto Shepherd’s Pie

This makes a total of 6 servings of Keto Shepherd’s Pie. Each serving comes out to be 536 calories, 44.3g fats, 8.3g net carbs, and 22.8g protein.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 536 kcal

Ingredients

  

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• 2 tablespoon butter
• 16 ounce ground lamb
• ½ medium yellow onion chopped
• 3 teaspoon fresh garlic minced
• ½ cup celery chopped
• salt and pepper to taste
• 2 tablespoon tomato paste
• 1 tablespoon worcestershire sauce
• ½ cup chicken broth
• ¼ cup dry red wine
• ½ teaspoon xanthan gum
• 24 ounce cauliflower rice cooked and drained
• 1 cup heavy cream
• 1 cup cheddar cheese shredded
• ¼ cup parmesan cheese grated
• 1 teaspoon dried thyme

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Heat up the butter in a large skillet, or until the butter stops foaming and sizzling.
  
• Add the ground lamb, onion, garlic, celery. Season with salt and pepper. Cook until the meat has browned, and the vegetables have softened, then add the tomato paste, Worcestershire, red wine, and chicken stock. Sprinkle the xanthan gum across the top then stir in.
  
• Add the cooked riced cauliflower, heavy whipping cream, cheddar cheese, Parmesan, thyme, salt, and pepper to a food processor. Blend until the cauliflower whips into a smooth puree.
  
• Add the meat mixture to a casserole dish, then spread the pureed cauliflower across the top.
  
• Bake the shepherd’s pie for 45 minutes, or until browned across the top. Allow to cool for 10 minutes before cutting and serving.

Nutrition

Serving: 1Calories: 536kcalCarbohydrates: 8.3gProtein: 22.8gFat: 44.3g

Keyword comfort-food, egg-free, fall, family-friendly, high-fat, keto, low-carb, make-ahead, nut-free, oven-baked, red meat, stovetop, weeknight-dinner, winter