This keto shepherd’s pie has all of the comfort food appeal of the regular version but with a fraction of the carbs. I used leftover pot roast for the ground meat and I added a little horseradish and cheese to the topping just to give it some zip. It is a little lighter and fresher with the cauliflower mash rather than potatoes too. Regular Shepherd’s pie is made with lamb, regular cottage pie is made with beef. In the US we tend to just lump it all together and call it Shepherd’s pie.
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What is in shepherd’s pie?
See, this right here is one of the things I like about keto diets. I can get all of that soul warming, tummy pleasing, stick to your ribs stuff like gooey cheese, butter, and ground beef.
Regular shepherd’s pie is a very United Kingdom dish. Traditional Irish shepherd’s pie is made with ground lamb. It’s basically ground beef with gravy, vegetables like carrots, peas, and corn, covered in mashed potato. There’s butter and cheese in there too along with worcestershire sauce.
What is in keto shepherd’s pie?
I love this keto shepherd’s pie recipe. Really. Sure, I miss a piece of homemade whole wheat toast now and then. To me, when I say “now and then” I mean every darn day but I know that I feel better when I am eating low carb. Obviously I’m not giving up the good stuff, except… you know. Bread. I realized during my carb binge in December that carbs make my joints hurt, I get headaches, and I feel generally groggy and icky. I felt like molasses was running through my veins instead of blood. I don’t like it one bit and it’s not worth the fleeting yumminess of the carbs either.
A mashed potato covered main dish with butter just speaks to me. I was so happy when I discovered that mashed cauliflower was an awesome substitute for the potato! So last night I was making shepherd’s pie for the family with some leftover pot roast and I decided to make this keto shepherds pie recipe for me. I was in love at first bite. Succulent, tender beef, creamy gravy, rich topping with gooey cheese and a bite of horseradish if you like it. I happen to love it.
The other substitution I made to make this keto is no carrots. They have some carbs. So I used green beans.
Keto shepherd’s pie recipe tips
Here are the two things that I ran into that should help you.
If you happen to be having a problem with the gravy being too thin, be sure that you are using heavy cream, the kind you make whipped cream from. It won’t hurt to simmer it longer to thicken it up more if you need to. If your mashed cauliflower dishes are coming out watery you are not draining it enough. You need to press out more of the water by squeezing it in paper towels. Also, don’t try to use frozen mashed cauliflower. It’s convenient, but it has a ton of water I’ve found. I tried it in other recipes and the moisture in it made everything mushy and watery. I tried to squeeze every drop of water out, but it didn’t matter. Using fresh cauliflower florets isn’t as easy as frozen but it comes out much better.
This low carb shepherds pie is so good that I finished it off for lunch this afternoon. Pretty sure this main dish goes on my favorites list. I hope you’ll like it, too.
This keto shepherd’s pie recipe is set to make 2 generous servings. You can make enough for the whole family if you’d like. If you put your cursor (or finger) over the number “2” next to the “Servings” heading in the recipe below, a slider will appear. You can move the slider to the number of servings you want to make. The shepherds pie recipe will automatically change the amount of each ingredient for you. If this keto shepherds pie makes your taste buds happy, please consider giving it 5 stars. Thank you so much for your support !
Low-Carb Shepherd’s Pie
- 6 ounces boneless chuck roast cooked, chopped
- 1/2 cup cooked green beans
- 1/3 cup heavy cream
- 1 tablespoon cream cheese
- 1/8 teaspoon Pinch of onion powder
- 6 ounces cauliflower steamed until very tender and drained very well
- 1 tablespoon heavy cream
- 2 ounces cheddar cheese
- 1 tablespoon butter
- 1/2 teaspoon to 1 teaspoon shredded horseradish optional
- Salt and pepper to taste
- Preheat the oven to 375F.
- Grease a small casserole dish.
- Add the meat evenly to the dish.
- Cover with the green beans.
- Set aside.
- In a small sauce pan heat the cream and the cream cheese, whisking until smooth.
- Simmer until it has thickened to the consistency of thin gravy.
- Season the cream mixture with salt and pepper. Add the onion powder if desired.
- Pour over the meat and green beans; mix in if necessary.
- Set aside.
- In a food processor or mixer whip the cauliflower with the butter and cream until fluffy. Use a little more cream if necessary.
- Stir in a tablespoon of the cheese and the horseradish.
- Taste and adjust the salt and pepper.
- Spoon the cauliflower over the meat mixture.
- Sprinkle with the grated cheese.
- Bake for 30 minutes or until heated all the way through.