Keto Shepherd’s Pie
Shepherd’s pie with buttery cauliflower mash standing in for potatoes. 32 g protein and 5 g net carbs per serving, and it feeds eight.
- prep
- 30 min
- cook
- 45 min
- total
- 1 h 15 min
- serves
- 8
- level
- easy
Per serving: 350 kcal · 32 g protein · 24 g fat · 5 g net carbs
Shepherd’s pie without the potatoes. A savory ground lamb filling goes under a layer of buttery cauliflower mash, and the whole dish bakes until the top turns golden.
The trick is moisture control. Drain the steamed cauliflower well, reduce the filling until it thickens, and let it cool a little before the mash goes on. Wet layers make a sloppy pie.
method
Steam the cauliflower until very soft, then drain it thoroughly.
Add the butter and cream, blend until smooth and season well.
Brown the meat with the onions in a large pan.
Add the celery and carrots, then stir in the tomato paste.
Add the broth and let it reduce until the filling thickens.
Transfer the meat to a baking dish and let it cool slightly.
Top with the cauliflower mash and drag a fork across it to create peaks.
Bake at 375°F for 30 minutes.
Broil briefly for a golden top.
Rest for 10 minutes and serve hot.
chef's tips
- Steam the cauliflower until it is truly soft. Undercooked florets make a lumpy mash.
- An immersion blender gets the mash smoothest.
- Let the filling cool before topping it, so the mash sits on top instead of sinking in.
- The broiler is what gives you the golden crust. Watch it closely.