This is one of those recipes that takes us straight to cozy. Think rainy-day comfort, a warm dish pulled straight from the oven, and that first scoop of creamy mash revealing a rich, savory meat filling underneath. Shepherd’s pie has always been one of those nostalgic meals for us—hearty, filling, and a total family favorite. But traditional versions? Packed with mashed potatoes and hidden carbs.
So we reworked it. Enter our keto shepherd’s pie with cauliflower mash—everything you love about the original, with a low-carb twist that doesn’t skimp on flavor. The base is a deeply savory mix of ground beef (or lamb), garlic, onion, and herbs, simmered with tomato paste and a touch of broth until it’s rich and thick. The topping? A buttery cauliflower mash so smooth and fluffy, you might just forget it’s not potato.
It’s a weeknight staple for us, especially when we’re craving something hearty but still want to keep it clean. It reheats beautifully, feeds a crowd, and gives off major “I made something amazing” energy without a lot of effort. This is keto comfort food done right.
Keto Shepherd’s Pie with Cauliflower Mash
This keto shepherd’s pie features a rich, meaty base and a buttery cauliflower mash topping, baked until golden and bubbling. A cozy, low-carb take on the ultimate comfort food.
Ingredients
For the Meat Filling:
For the Cauliflower Mash:
Instructions
Make the Cauliflower Mash:
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Steam the cauliflower: Steam florets until fork-tender (about 10–12 minutes). Drain well and pat dry with paper towels to remove excess moisture.
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Mash: Add cauliflower, butter, cream cheese, Parmesan, garlic powder, salt, and pepper to a food processor. Blend until smooth and creamy. Taste and adjust seasoning. Set aside.
Prepare the Meat Filling:
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Cook the aromatics: In a large skillet, heat olive oil or butter over medium heat. Add onion and garlic, sauté for 2–3 minutes until soft.
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Brown the meat: Add ground beef (or lamb) and cook until browned. Drain excess fat if needed.
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Season & simmer: Stir in tomato paste, Worcestershire, salt, pepper, thyme, and smoked paprika. Add broth and simmer for 5–7 minutes, until mixture thickens slightly.
Assemble & Bake:
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Layer the dish: Pour the meat mixture into a greased 8x8 or 9x9 baking dish. Spread the cauliflower mash over the top, smoothing it evenly with a spatula.
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Bake: Bake at 375°F for 20–25 minutes, until bubbling around the edges. Optionally, broil for the last 2–3 minutes to lightly brown the top.
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Rest & serve: Let sit for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Servings: 6 ServingCalories:445kcalTotal Fat:32gSaturated Fat: 14gTotal Carbohydrate:9gDietary Fiber: 3gSugars: 3gProtein:29g
Note
Substitutions & Variations
- No dairy? Use ghee and a dairy-free cream cheese alternative.
- Want it cheesier? Add shredded cheddar or Gruyère on top of the mash before baking.
- Veggie-packed version: Add diced carrots, celery, or mushrooms to the meat filling (keeping in mind their carb count).
- Switch the protein: Try ground turkey or chicken for a lighter option.
