Easy Low Carb Shepherd's Pie
This keto entrée is made with lamb and veggies in a rich, beefy sauce, and topped with mashed cauliflower and cheese.
Servings: 4 servings
Ingredients
- 1 lb lean ground lamb or beef
- 1 onion diced
- 2 stalks celery finely chopped
- 1 carrot finely chopped
- 4 oz mushrooms finely chopped
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 1 cup beef stock
- 1 tablespoons Worcestershire sauce
Cauliflower Topping
- 1 head cauliflower washed and chopped
- 2 oz cream cheese
- 2 tablespoons butter
- ½ teaspoon onion powder
- 1 ½ cups cheddar cheese divided
Instructions
Cauliflower
- Steam cauliflower until tender and drain well.
- Place in a mesh strainer and press to remove as much liquid as possible.
- Using a food processor (or blender) puree cauliflower. Stir in cream cheese, onion powder, butter and 3/4 cup cheddar cheese. Set aside.
Shepherd's Pie
- Preheat oven to 350°F.
- Cook beef, onion and garlic until no pink remains. Drain any fat.
- Add mushrooms, celery, carrot, tomato paste, Worcestershire sauce, and beef stock. Stir and simmer uncovered about 5-7 minutes or until most of the liquid is evaporated.
- Place meat mixture in the bottom of a 2 qt casserole dish. Top with mashed cauliflower and finally remaining cheese.
- Bake 25-30 minutes or until golden and bubbly. Rest 10 minutes before serving.
Notes
- Store leftovers, or the assembled pie in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Thaw overnight in the refrigerator.
- Bake 45 minutes covered, and 15 minutes uncovered if cooking a whole pie straight from the refrigerator.
Nutrition
Calories: 623kcal | Carbohydrates: 14g | Protein: 34g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 726mg | Potassium: 670mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3473IU | Vitamin C: 38mg | Calcium: 369mg | Iron: 3mg