Keto Shepherd’s Pie Recipe
A keto shepherd’s pie recipe is sure to fill your home with the scent of delicious homemade cooking. This low carb shepherd’s pie recipe looks authentic, but I used a couple of cheats to make this pie work for a keto diet.
If you’re new to keto, then check out our post on what is keto. Also if you like shepherd’s pie, don’t forget to try out my keto cottage pie recipe here.
How to Make a Keto Shepherd’s Pie Recipe
Traditional shepherd’s pie consists of lamb and a mixture of vegetables topped with mashed potatoes. Generally flour is added to the veggie-meat mix for a thicker, gravy-like sauce.
There are a couple of issues with this shepherd’s pie recipe. First, mashed potatoes aren’t going to fly on a keto diet. You’ve got a perfect storm of calories and carbs that won’t do you any favors.
Instead, you’ll make a nice cauliflower mash, which nicely mimics the texture of mashed potatoes without being hard on your body.
The flour is problematic as well, but the good news is you don’t really need it. Beef or lamb stock can be used to add moisture to the dish and help prevent your meat from getting dried out.
Shopping for Lamb
Many amateur cooks and foodies aren’t as familiar with lamb as they are other meats. Fortunately, a lot of the common sense rules for meat in general also apply to lamb.
If your ground lamb is already packaged at the store, make sure it is cold and the packaging is in good condition. Do not buy if there are any wear, tear or holes in the wrapping.
Extra liquid in the packaging is a warning sign that the meat may have been frozen, or it was stored at the incorrect temperature. Heed the warning; select one that has little excess liquid.
The lamb should look fresh, not dull or slimy. If possible, pick up your lamb on your way out of the store, so it stays properly chilled for as long as possible.
If you’re looking for a traditional shepherd’s pie recipe instead, then check out this recipe here.
Check out this ketogenic shepherd’s pie recipe:
- 4 Tablespoons (60 ml) avocado oil, to cook with
- 1.5 lb ground lamb (675 g)
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 small-medium carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 large sprig rosemary, leaves picked and finely chopped
- 1 sprig of thyme, leaves picked and finely chopped
- 1 Tablespoon (15 ml) mustard
- 2 cups beef or lamb stock
- 1/2 head of cauliflower, broken into florets
- 2 Tablespoons (30 ml) ghee, melted
- salt and freshly ground black pepper
- 1 teaspoon sesame seeds, toasted (optional)
- Heat the avocado oil in a large pot on high heat. Add in the ground lamb and onions and brown. Then add in the rest of the vegetables, herbs, broth, and cook for 25 minutes on a low heat until the vegetables are softened. Season with salt and pepper, to taste.
- In the meantime, boil or steam or roast the cauliflower florets. Drain if needed to get rid of excess water and food process with the melted ghee. Season with salt to taste.
- Stir into the lamb mixture the mustard and then pour the lamb mixture into a deep square or rectangular dish, compressing down to compact.
- Top with the warm cauliflower mash and scatter over the toasted sesame seeds. Serve immediately.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
- Calories: 640
- Sugar: 4 g
- Fat: 54 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 31 g