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Keto Shepherd’s Pie: A Low-Carb Twist on a Classic Comfort Dish

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

  • For the Cauliflower Mash Topping:
  • 1 large head cauliflower, cut into florets (about 6–7 cups)
  • 2–3 tablespoons unsalted butter
  • 2 ounces cream cheese
  • 1/4 cup grated Parmesan (optional but recommended)
  • 2–3 tablespoons heavy cream (as needed for texture)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • For the Meat Filling:
  • 1 1/2 pounds ground lamb or beef
  • 2 tablespoons olive oil or avocado oil (if using lean meat)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup finely chopped mushrooms (optional for extra depth)
  • 1/2 cup diced carrots (about 1 small carrot; optional for strict keto, see note)
  • 1 cup frozen peas or green beans (use green beans for stricter keto)
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce (check for sugar; coconut aminos if needed)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
  • 1/2 cup beef broth
  • Salt and black pepper to taste
  • To Finish:
  • 1/4 cup shredded sharp cheddar (optional, for browning)
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Preheat the oven: Set to 400°F (200°C). Grease a 2-quart baking dish.
  • Cook the cauliflower: Steam or boil florets until very tender, 8–10 minutes. Drain well and let sit in the colander a minute to release excess moisture.
  • Make the mash: Add cauliflower to a food processor or bowl. Blend or mash with butter, cream cheese, Parmesan, garlic powder, and 2 tablespoons heavy cream. Season with salt and pepper. Add more cream only if needed for a smooth, thick consistency.
  • Sauté aromatics: In a large skillet over medium heat, warm oil (if using). Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
  • Brown the meat: Add ground lamb or beef. Break it up and cook until browned, about 5–7 minutes. Drain excess fat if necessary.
  • Add veggies: Stir in mushrooms, carrots (if using), and peas or green beans. Cook 3–4 minutes until slightly tender.
  • Season and simmer: Mix in tomato paste, Worcestershire, thyme, rosemary, and broth. Simmer 3–5 minutes until slightly thickened. Season with salt and pepper to taste. The mixture should be saucy, not soupy.
  • Assemble: Spread the meat filling evenly in the baking dish. Spoon the cauliflower mash on top and smooth it out, sealing to the edges. Create swirls with a spoon for better browning. Sprinkle cheddar on top if using.
  • Bake: Place on the center rack and bake 18–22 minutes, until the top is lightly golden and the edges bubble.
  • Rest and serve: Let it rest 5–10 minutes to set. Garnish with parsley and serve warm.