Keto Shepherd’s Pie – A traditional savory classic from the English countryside, without the unnecessary carbs. One of my favorite, most delicious comfort food – keto friendly shepherd’s pie, a meaty casserole topped with a low carb cauliflower mash that tastes like mashed potatoes. Luckily, for those following a Keto lifestyle, there’s a yummy and easy way to make a lower carb version.
This shepherd’s pie is definitely EASY to prepare. Just cook the meat filling on the stove, whip up a cheesy cauliflower mash, and bake in the oven for a delicious family friendly meal! This Keto shepherd’s pie or low carb cottage pie is hearty and perfect any day of the week.
I know that you and your whole family enjoy this recipe. It’s so delicious, even non-keto dieters will ask for seconds! The creamy mashed cauliflower and cheese combo is irresistible… and you know it! So, if you are looking for a hearty and comforting dinner recipe, look no further.
Keto Shepherd’s Pie Recipe:
Keto friendly Shepherd’s Pie, a meaty casserole topped with a low carb cauliflower mash that tastes like mashed potatoes.
Prep Time: 10 minutes
Cooking Time: 30 minutes
- 1½ lbs cauliflower
- ½ cup crème fraîche or sour cream
- 1 egg
- 3 oz. butter, melted
- ½ leek, finely chopped
- 5 oz. cheddar cheese, shredded
- salt and ground black pepper
- 1¾ lbs ground lamb (you can use ground lamb, chicken, turkey, or ground pork)
- 2 tbsp Worcestershire sauce
- 2 tbsp tamari soy sauce
- ½ tbsp Tabasco
- 1 tsp onion powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1 tbsp butter or 2 tbsp of olive oil, for frying
- Preheat the oven to 400°F (200°C).
- Clean and cut the cauliflower into smaller florets. You can also use frozen cauliflower. Cook in lightly salted water until soft. Drain thoroughly. Mash the cauliflower with a hand blender or food processor.
- Mix in crème fraîche or sour cream, egg, butter, leek and half of the cheese. Season with salt and pepper.
- Fry the ground meat in butter. Add the sauces and the spices.
- Spread the meat out in an oven-proof dish and cover with the cauliflower mash. Top with the rest of the cheese and maybe some extra butter.
- Bake in the oven for 20 minutes or until it gets a nice golden color.
- Serve with leafy greens or as is.
Tip: Feel free to make a bigger batch at once. You can divide them into smaller portions, freeze and just grab a portion when you don’t have enough time to cook or you want to have a ready-made delicious lunchbox for work.
Per serving: Net carbs: 10 g; Fiber: 4 g; Fat: 90 g; Protein: 48 g; kcal: 1053
If you like this recipe share it with your friends and (..of course..) pin it for later. 🙂
Recipe by Anne Aobadia, photo credit Sophie Håkansson