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4.67 from 3 votes

Low Carb Keto Shepherd's Pie

A low carb version of Shepherd's Pie using mashed cauliflower instead of mashed potatoes. It's easy to make and just as comforting as the original. 
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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Ingredients

Mashed Cauliflower

  • 1 lb cauliflower florets
  • 3 oz cream cheese
  • 1/2 cup shredded parmesan cheese
  • 2-4 oz heavy cream
  • salt, to taste

Meat Filling

  • 1 small onion, finely chopped
  • 1 lb ground beef or lamb
  • 1/2 cup carrots, cut into small cubes
  • 1/2 cup frozen or fresh peas
  • 1 cup beef broth
  • 1 tsp rosemary , finely chopped
  • 1 tsp thyme, finely chopped
  • 2 tsp Worcester sauce
  • 2 tsp tomato paste
  • salt, to taste

Toppings (optional)

  • 1/4 cup parmesan cheese, shredded
  • 1/2 tsp rosemary or thyme, finely chopped

Instructions
 

Parmesan Mashed Cauliflower

  • Cook cauliflower in boiling water until soft. Drain and remove cauliflower and pat dry. Add to food processor. Add in Parmesan cheese and cream cheese and blend until cauliflower is completely mashed. 
  • Slowly add in heavy cream, 1 oz at a time, and blend until mashed cauliflower becomes creamy. You do need to be careful to not add too much liquid or the mashed cauliflower may become too thin. Season with salt as needed.

Meat Filling

  • In a large skillet, add onions and ground beef. Bring skillet to medium high heat. Stir and crumble the ground beef as it cooks. Cook until onions are translucent and beef is browned. 
  • Add in carrots, peas, broth, rosemary, thyme, Worcester sauce and tomato paste. Stir to evenly blend tomato paste and Worcester sauce. Add salt if needed. Bring mixture to a simmer and lower heat to medium. Allow mixture to simmer until broth has been reduced and slightly thickened.

Assembling the pie

  • Preheat oven to 350°F. Spread filling across a 7 x 11-inch casserole or baking pan. 
  • Spread mashed cauliflower over meat filling. If desired, spread 1/4 cup shredded parmesan cheese across mashed cauliflower. 
  • Bake for 20-25 minutes in preheated oven until edges of the mashed potatoes start to brown. Then set oven to low broil and cook a few more minutes until the cheese and surface is lightly browned. This should only take about 2-4 minutes, so I recommend watching the oven carefully.
  • If desired, top with 1/2 tsp rosemary or thyme before serving.

Notes

  • You can use dried rosemary or dried thyme in place of fresh rosemary and thyme.
  • Make sure you use a full one pound of cauliflower florets. This is after the outer leaves have been discarded. Otherwise you will not have enough mash to spread across the entire baking pan.
  • Nutrition facts are calculated with 85/15 ground beef and 2 oz of heavy cream. It does not include salt. 
Serving: 0.17of recipe, Calories: 340kcal, Carbohydrates: 9g, Protein: 22g, Fat: 23g, Saturated Fat: 11g, Sodium: 508mg, Fiber: 2g, Sugar: 4g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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