Keto Shepherd's Pie
A hearty, low-carb comfort food with rich lamb filling and creamy cauliflower mash on top. Ready in just 25 minutes.
Ingredients
Cauliflower Mash Topping
- 2 cups mashed cauliflower prepared ahead; thick and spreadable
Lamb Filling
- 2 tbsp olive oil extra virgin preferred
- 1 small onion finely diced, about ½ cup
- 1/2 cup carrots diced small
- 1/2 cup green bell peppers diced
- 1 lb ground lamb or ground beef; drain fat if using beef
- 1/2 tsp sea salt adjust to taste
- 1/4 tsp black pepper freshly ground preferred
Sauce
- 1 cup beef bone broth regular beef broth also works
- 1 tbsp coconut aminos savory depth; soy-free alternative
- 2 tbsp tomato paste thickens and enriches the sauce
- 1/2 tbsp Italian seasoning dried herb blend
Instructions
- Prepare the mashed cauliflower and set it aside. It should be thick, smooth, and spreadable. If it looks thin, cook over low heat for a couple of minutes to remove excess moisture.
- Preheat your oven to 400°F (205°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion, carrots, and green bell peppers. Sauté for 6 to 8 minutes, stirring occasionally, until softened and lightly golden at the edges.
- Push the vegetables to the sides of the pan. Add the ground lamb to the center, breaking it apart with a spatula. Season with sea salt and black pepper. Cook for 7 to 10 minutes until fully browned with no pink remaining. Stir everything together.
- Add the beef bone broth, coconut aminos, tomato paste, and Italian seasoning. Stir well until the tomato paste fully dissolves. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for about 5 minutes, stirring occasionally, until the sauce is thick and glossy. Remove from heat.
- Spoon the prepared cauliflower mash over the filling in dollops. Use a rubber spatula to spread it into an even layer, starting from the center and working toward the edges. Cover the entire surface.
- Bake for 10 to 15 minutes until the edges are bubbling and the mash topping has firmed up slightly. For a golden top, switch to broil for 2 to 3 minutes at the end. Watch closely to avoid burning.
- Remove from the oven and rest for 5 minutes before serving. This allows the filling to settle and firm up for cleaner servings.
Notes
Use a cast iron or oven-safe skillet to go straight from stove to oven with no extra dishes. Steam cauliflower instead of boiling to avoid a watery mash. Make sure the sauce reduces fully before adding the topping — a thin sauce causes the mash to slide. For a cheesy version, scatter shredded cheddar over the mash before baking. Ground beef or ground turkey can replace the lamb. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.