Ultimate Low Carb Keto Shepherd’s Pie
Discover keto shepherd pie—rich, savory layers of seasoned meat and creamy cauliflower mash. A comforting low-carb classic you’ll love making again.
Equipment
- 1 steamer basket
- 1 potato masher
- 1 large oven safe skillet or casserole baking dish
Ingredients
For the Cauliflour Topping
- 1 large cauliflower head, cut into florets
- 2 tbsp unsalted butter
- 3 tbsp heavy cream (or full-fat coconut milk)
- ¼ cup grated Parmesan cheese
- 1 large egg yolk
- ½ tsp garlic powder
- Salt and black pepper to taste
For the meat layer
- 1 pound ground lamb (or ground beef)
- 1 tbsp olive oil or avocado oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms (optional but adds depth)
- 1 cup finely chopped carrots (use sparingly for keto; see notes)
- 1 cup chopped green beans or zucchini
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce (or coconut aminos for strict keto)
- 1 tsp fresh thyme leaves (or 1/2 teaspoon dried)
- 1 tsp fresh rosemary, chopped (or 1/2 teaspoon dried)
- ½ cup beef broth
- ¼ tsp smoked paprika
- Salt and black pepper to taste
For finishing
- 2 tbsp grated Parmesan for topping
- Chopped fresh parsley for garnish (optional)
Instructions
- Steam the cauliflower. Place florets in a steamer basket over boiling water. Cover and steam until very tender, about 10–12 minutes. You want it soft enough to mash smoothly.1 large cauliflower head, cut into florets
- Dry out the cauliflower. Transfer the hot florets to a dry pot over low heat for 1–2 minutes, stirring to let excess moisture evaporate. This keeps the topping from getting watery.
- Make the mash. Add butter, heavy cream, Parmesan, garlic powder, salt, and pepper. Use a potato masher or immersion blender to blend until silky. Stir in the egg yolk. Taste and adjust salt and pepper. Set aside.2 tbsp unsalted butter, 3 tbsp heavy cream, ¼ cup grated Parmesan cheese, ½ tsp garlic powder, Salt and black pepper to taste, 1 large egg yolk
- Sauté the aromatics. Heat oil in a large oven-safe skillet over medium. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds.1 tbsp olive oil or avocado oil, 1 small onion, finely chopped, 2 cloves garlic, minced
- Cook the meat. Add ground lamb (or beef). Break it up and cook until browned, 5–7 minutes. Drain excess fat if there’s a lot.1 pound ground lamb
- Add veggies and seasoning. Stir in mushrooms, carrots, and green beans or zucchini. Cook 3–4 minutes. Add tomato paste, Worcestershire, thyme, rosemary, smoked paprika, salt, and pepper. Cook 1 minute to toast the spices.1 cup chopped mushrooms (optional but adds depth), 1 cup finely chopped carrots, 1 cup chopped green beans or zucchini, 1 tbsp tomato paste, 1 tsp Worcestershire sauce, 1 tsp fresh thyme leaves, 1 tsp fresh rosemary, chopped, ¼ tsp smoked paprika, Salt and black pepper to taste
- Deglaze and simmer. Pour in beef broth. Scrape up any browned bits. Simmer 3–4 minutes until slightly thickened. The mixture should be juicy but not soupy.½ cup beef broth
- Assemble. If your skillet is oven-safe, use it. If not, transfer the meat mixture to a 9-inch baking dish. Spread the cauliflower mash evenly over the top. Use a fork to create ridges for extra browning. Sprinkle with Parmesan.2 tbsp grated Parmesan for topping
- Bake and brown. Bake at 400°F (200°C) for 18–22 minutes, until the topping is set and lightly golden. For extra color, broil for 1–2 minutes, watching closely.
- Rest and serve. Let it sit 10 minutes so the layers set. Garnish with parsley and serve warm.Chopped fresh parsley for garnish (optional)
