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Keto shepherd’s pie

Made with ground beef or lamb and topped with creamy cauliflower mashed potatoes, this gluten-free and keto shepherd's pie recipe is a satisfying and flavorful dish that you will have a problem stopping eating; it's that good!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: British
Keyword: ground beef casserole, keto casserole
Servings: 8 servings
Calories: 405kcal


  • Large (11-inch/28cm) non-stick skillet
  • Casserole dish (around 8”x11” or 20cm x 28cm)


For mashed cauliflower

  • 30 oz 800g frozen cauliflower florets
  • 1 egg yolk
  • 2 tablespoon unsalted butter
  • 2 tablespoon heavy cream
  • cup 35g parmesan cheese grated
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste


  • 2 lb 950g ground lamb or beef
  • 1 medium 100g carrot finely diced
  • 1 small 50g yellow onion finely diced
  • 2 clove garlic minced
  • ¼ cup 50ml dry red wine
  • 1 tablespoon tomato purée
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ cup 120ml chicken stock
  • ½ cup 75g frozen peas
  • ½ cup 45g parmesan cheese grated
  • Salt and pepper to taste
  • Olive oil for frying
  • Unsalted butter for frying
  • Fresh chives for garnishing chopped


Mashed cauliflower

  • Place the cauliflower in a stockpot, pour in cold water until completely covered, and add salt. Bring to the boil and cook until fork-tender.
  • When done, remove from the heat and drain well.
  • Using an immersion blender, purée until the consistency is smooth and creamy. You can also use a food processor or standing blender instead. Then put the mashed cauliflower inside a cheesecloth and gently squeeze to drain the excess water.
  • Meanwhile, add butter, heavy cream, parmesan cheese, garlic powder, onion powder and nutmeg to the same stockpot. Heat over a medium heat until the cheese has melted, then remove from the heat. Add the drained cauliflower purée and egg yolk. Season with salt, freshly ground black pepper and mix well. Set aside.

Filling and finishing

  • Preheat the oven to 190C (375F).
  • Heat some olive oil in a large non-stick skillet over a medium-high heat.
  • When hot, place the meat onto the skillet and cook for 3-4 minutes without touching it to achieve a golden-brown crust. Then, flip and cook for 3-4 minutes again. Season with salt and pepper and break into small pieces using a spatula. Keep cooking for 5-10 minutes, stirring occasionally until fully cooked and liquids have evaporated. At the end, taste and adjust seasoning if needed. Remove into a large bowl.
  • To the same skillet, add the butter. When melted, add the carrots, onions, and garlic and cook until just softened. Then add the wine and cook until reduced by half. Add the tomato purée, Worchester sauce, chicken stock, rosemary, and thyme, then mix well. Cook, stirring occasionally, until the liquids are reduced by half.
  • Add the cooked meat and frozen peas. Cook for 5-7 minutes or until bubbly and the peas are hot, but still bright green. Remove from the heat.
  • Add the meat and veggie mixture to the casserole dish (around 8”x11” or 20cm x 28cm) and spread evenly, pressing in. Spread the mashed cauliflower on top and sprinkle ½ cup of parmesan cheese. Bake for 18-20 min or until the cheese has melted and is golden brown.
  • Let the dish rest for 20 minutes before cutting in and serving with freshly chopped chives.


Refrigerate for up to 3 days.
Freeze right in the casserole dish for up to 2 months. 


Serving: 1serving | Calories: 405kcal | Carbohydrates: 9g | Protein: 37g | Fat: 24g | Potassium: 608mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2628IU | Vitamin C: 34mg | Calcium: 135mg | Iron: 4mg