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.
Prep time: PT20M
Cook time: PT30M
Rating
5 stars (1 reviews)
Keywords
Keto Shepherd's Pie
Ingredients
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
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)
Categories
Main Course
Cuisine
British
Steps
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!
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 4 months.
As always, lots of tips, FAQ's and substitution information in the Recipe Notes below!
