The best keto shepherd's pie recipe is here, and it's incredibly easy to make, healthy, and delicious! It's made with ground lamb, lots of vegetables, and topped off with a mashed cauliflower. The recipe is low carb, keto, paleo, and Whole30 compliant.
I've been toying around with the idea of turning one of the most popular recipes on my blog into something that was keto friendly.
This paleo shepherd's pie is made with ground beef and sweet potatoes, so if that's tickling your fancy, be sure to check it out.
You can get creative with your potato topping and per usual, use your favorite type of ground meat.
Otherwise, I've created a low carb version that instead has ground lamb and a mashed cauliflower topping.
This keto shepherd's pie
- Easy to make and can be prepped ahead of time
- Is perfect for meal planning and meal prep for the whole family
- Is modifiable: make it with your favorite ground meat
- Tastes delicious eaten cold or re-heated as leftovers
- It's rich and has so much flavor
How to make keto shepherd's pie
Make the cauliflower puree first. Steam the cauliflower until soft (you can do this in the microwave or on the stovetop with a steamer basket). Place the softened cauliflower and garlic powder in the bowl of a food processor or blender and add the remaining ingredients. Blend or process until nice and smooth, stopping to scrape down the sides as needed for a creamy puree. Once it is smooth, set aside.
Preheat your oven to 375° F. Heat a deep, oven-proof vessel (you can use an oven-proof skillet or a large saucepan and transfer to a casserole dish later) to medium high and add the oil. Crumble in the lamb and sprinkle with salt and pepper.
Brown the lamb, breaking up the lumps with a meat mincer or wooden spoon as it cooks. Use a slotted spoon to remove it from the skillet to a plate and set aside.
Adjust heat to medium and add the carrots to the pan, stir to coat and cook for about 2 minutes, then add onions and cook until softened (roughly 4 more minutes). Add garlic and cook for an additional minute, stirring often. Add the bell peppers, zucchini, and herbs. Cook for an additional 2 minutes, stirring occasionally.
Add the broth and tomatoes to the skillet, stir to combine, and return ground lamb to skillet. Pour in the peas, stir and simmer for 2 minutes or so to thicken the sauce and meld all of the flavors together. Taste for additional salt and pepper now and stir again.
Spread the mashed cauliflower over the mixture, and use a spoon or spatula to carefully smooth over the top. Sprinkle with parsley, and place in the oven for about 20-25 minutes until the sauce is bubbling through and the top begins to turn golden brown.
*If you are using an oven-proof skillet, be sure to place it on top of a baking sheet.*
Remove from oven, allow to sit about 10 minutes before serving. Enjoy!
Nutritional information for keto shepherd's pie
This shepherd's pie will last all week long in the refrigerator in an airtight container.
I break it down into about 6 servings, and that is what the nutritional information will reflect.
Those are generously sized servings, so feel free to break it down even further if you'd like.
Each serving of the shepherd's pie will have:
- 19 grams of carbs
- 21 grams of protein
- 30 grams of fat
More keto recipes you'll love:
Keto Taco Salad with Ground Beef
Keto Mozzarella Stuffed Meatballs
The Best Keto Shepherd's Pie
Ingredients
Cauliflower Puree
- 1 1/2 pounds cauliflower florets see notes
- 1 teaspoon garlic powder
- 1/2 cup non-dairy milk see notes
- 2 tablespoons nutritional yeast
- 3 tablespoons grass-fed butter or ghee
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Shepherd's Pie
- 1 1/2 tablespoons avocado oil or ghee
- 1 pound ground lamb see notes
- 1/2 cup carrots diced
- 1 cup yellow onions diced
- 4 garlic cloves minced
- 1 yellow bell pepper diced
- 2 zucchinis diced
- 2 teaspoons Italian seasoning
- 1/2 cup bone broth or low sodium chicken broth
- 3/4 cup crushed tomatoes
- 1 1/2 cups frozen peas
- kosher salt to taste
- black pepper to taste
Instructions
- Make the cauliflower puree first. Steam the cauliflower until soft (you can do this in the microwave or on the stovetop with a steamer basket). Place the softened cauliflower and garlic powder in the bowl of a food processor or blender and add the remaining ingredients. Blend or process until nice and smooth, stopping to scrape down the sides as needed for a creamy puree. Once it is smooth, set aside.
- Preheat your oven to 375° F. Heat a deep, oven-proof vessel (you can use an oven-proof skillet or a large saucepan and transfer to a casserole dish later) to medium high and add the oil. Crumble in the lamb and sprinkle with salt and pepper.
- Brown the lamb, breaking up the lumps with a meat mincer or wooden spoon as it cooks. Use a slotted spoon to remove it from the skillet to a plate and set aside.
- Adjust heat to medium and add the carrots to the pan, stir to coat and cook for about 2 minutes, then add onions and cook until softened (roughly 4 more minutes). Add garlic and cook for an additional minute, stirring often. Add the bell peppers, zucchini, and herbs. Cook for an additional 2 minutes, stirring occasionally.
- Add the broth and tomatoes to the skillet, stir to combine, and return ground lamb to skillet. Pour in the peas, stir and simmer for 2 minutes or so to thicken the sauce and meld all of the flavors together. Taste for additional salt and pepper now and stir again.
- Spread the mashed cauliflower over the mixture, and use a spoon or spatula to carefully smooth over the top. Sprinkle with parsley, and place in the oven for about 20-25 minutes until the sauce is bubbling through and the top begins to turn golden brown.*If you are using an oven-proof skillet, be sure to place it on top of a baking sheet.*
- Remove from oven, allow to sit about 10 minutes before serving. Enjoy!
- As always, lots of tips, FAQ's and substitution information in the Recipe Notes below!
Notes
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Leave a Reply