Whoever started the rumor that food from the British Isles is boring, clearly never had this savory classic. Keto Shepherd’s Pie balances a rich filling of meat, vegetables, and gravy with a pillowy, buttery – and keto-friendly – cauliflower-turnip mash topping. Want Cottage Pie instead? Easily swap ground lamb for beef. Either way, it’s a decadent comfort dish the whole family will devour.
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If you’re lucky enough to live in an area not still being beaten down by bitter cold, then you can certainly opt to save this recipe until fall… or, you know, whenever you pull out your light cardigans for chilly evenings again, you lucky ducks.
But, if like me, you live somewhere that forces you to keep thinking “Wow, it actually might get up to 50 toda… oh, no. Nope. Nevermind. It’s 28 degrees, feels like -60 with the wind chill,” then I highly recommend just making this dish every night until it warms up.
And I’m not saying this in the “this keto shepherd’s pie is like a warm hug for your insides” inspirational kitchen plaque way. I am saying this in the “the heat your stove and oven will generate making this will keep your house warm for several hours” way. Whether you need inner comfort, outer comfort, or both, this dish delivers.
For a more concise post, click through to view the web story for this healthy shepherd’s pie recipe!
What is Shepherd’s Pie?
While it ain’t a classic British meat pie (or even a not-so-classic meat pie), you won’t miss the crust one bit. Closer to a casserole, Shepherd’s and/or Cottage Pie is a bottom layer of “filling,” consisting of ground meat and chopped vegetables in gravy, and a top layer of thick, fluffy mashed potatoes, which gets baked together until the potatoes have crisp, golden edges (think duchess potatoes).
Traditionally, Shepherd’s Pie calls for ground lamb (Get it? Shepherd?), while Cottage Pie calls for ground beef (Get it? Neither do I.), but I’ve absolutely heard them used them interchangeably. So… apologies if you’re British and you care about these things, I guess?
Obviously, in order to make this most comforting of comfort food keto, one can neither (a) thicken the filling with roux (flour), or (b) plop a metric ton of the pretty darn ubiquitous mashed potatoes on top. Good thing there’s a trick for that.
The BEST Keto Mashed Potatoes for Keto Shepherd’s Pie
After several experiments, I can say with certainty that to capture the spirit of a classic shepherd’s pie, straight up cauliflower “fauxtatoes” didn’t come close to replicating the fluffy thickness of actual mashed potatoes. Without LOTS of thickener, they just didn’t firm up enough for my taste.
However, a combination of turnips and cauliflower was just right. Turnips on their own were too bitter, but by blending the two – and adding cream and butter, of course – the taste and texture was just right!
How to Make Keto Shepherd’s Pie
Absolutely deserving of a spot in your list of Top 10 Comfort Foods, Keto Shepherd’s Pie is worth every minute of work. Though not complicated, this recipe takes a bit of time, some elbow grease, and a few different cooking methods to achieve perfection. Start by boiling turnips and cauliflower for your mashed potato topping; saute and simmer the rich, savory meat filling; and bake them together until golden. Comfort achieved!
- Make the keto mashed potatoes. Boil turnips for 8 minutes, then add cauliflower and boil another 10 minutes. Both vegetables should be easily mashable with the tines of a fork.
- Drain the vegetables and return to the pot. Add the cream and butter, and mash to desired consistency.
- Saute onion, celery, and carrots until soft. Add some minced garlic at the end.
- Add the ground meat (lamb or beef) to the vegetables and cook until no longer pink; drain any excess fat.
- Work tomato paste into the filling mixture, then add broth, Worcestershire sauce, and seasonings. Simmer for 5 minutes, until thickened.
- Important! Taste the filling and adjust seasoning if needed – this is your only change to adjust the seasoning on the filling!
- Layer the casserole. Transfer the filling to the casserole dish, then dollop the keto mashed potatoes over the top.
- Bake 30 minutes in a 375°F oven, or until the mashed potatoes are firm and the edges are bubbling.
- Rest for 5 minutes, spoon, and serve.
Tips for Making This Recipe Perfectly
- Taste the keto mashed potatoes and season to taste after mashing.
- Taste the filling and adjust seasoning to taste.
- Run a fork along the keto mashed potatoes to create ridges that will crisp and brown while baking – it’s a great way to add just a bit more texture and caramelization.
- If the ridges don’t fully brown, switch to the broiler setting and broil 4-5 minutes.
Make It Your Way
- Cottage Pie: use ground beef in place of ground lamb. Or, use a combination of both.
- Add Cheese: top with ½ cup shredded cheddar cheese before baking.
- Coconut Aminos: if you’re accustomed to cooking with coconut aminos as a substitute for Worcestershire sauce, feel free to substitute an equivalent amount.
“I Can’t Believe It’s Keto” Dinners You’ll Love
- Maryland Crab Cakes
- Instant Pot Chili
- Italian Sausage and Peppers
- Beef Stroganoff
- Italian Basil Chicken with Creamy Pan Sauce
Did you make this Keto Shepherd’s Pie? I’d love to know how it turned out! Leave a comment and a rating below.
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Keto Shepherd’s Pie (or Cottage Pie)
Description
Ingredients
Keto Mashed Potatoes
- 1 lb turnips, peeled and cut into quarters or 2-3” chunks
- 2 teaspoon kosher salt
- 16-oz bag frozen cauliflower florets
- ¼ c heavy cream
- 4 tablespoon butter, melted
Cottage Pie
- 1 tablespoon olive oil
- 1 medium yellow onion, diced to ½”
- 2 stalks celery, diced to ½”
- 2 medium carrots, peeled and diced to ½”
- 2 cloves garlic, minced
- 2 lb ground lamb, or beef
- 3 tablespoon tomato paste
- ½ c beef broth
- 2 tablespoon Worcestershire sauce, or coconut aminos
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- chopped parsley, to garnish
Instructions
- Position a rack in the center of the oven, then heat to 375°F. Lightly mist a casserole dish with olive oil cooking spray.
- Place the turnips in a large pot, sprinkle with salt, then fill the pot with enough cold water to cover the turnips by 4”. Bring the water to a boil over high heat, then reduce to medium/medium high to maintain a steady boil. Boil the turnips for 8 minutes, then add the cauliflower to the pot. Continue boiling until the turnips and cauliflower are very tender and can be easily mashed with the tines of a fork, about 10 minutes more.
- Drain the vegetables, then return to the hot pot. Give them a good toss in the pot so the residual heat can evaporate any remaining liquid clinging to the surface. Add the heavy cream and melted butter, then mash with a potato masher (for chunkier mashed potatoes) or a hand mixer (for smoother mashed potatoes).
- Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion, celery, and carrots and toss to coat in the fat. Saute, stirring occasionally, until the onions are translucent, 9-10 minutes. Add the garlic and cook 1 minute more.
- Break the ground beef or lamb in pieces and add to the skillet. Cook, breaking the meat apart with a wood spoon, until no longer pink, 6-7 minutes. Drain any excess fat from the skillet.
- Add the tomato paste and work into the meat and vegetables. Add the beef broth and worcestershire sauce, then season with thyme, salt and pepper. Stir to combine, then allow the mixture to come to a simmer. Simmer for 5 minutes, or until the sauce has thickened. Taste for seasoning and adjust with salt and pepper.
- Transfer the ground beef mixture to the prepared casserole dish and spread into an even layer. Dollop the keto mashed potatoes over the mixture to completely cover the top.
- Optional: run the tines of a fork across the mashed potatoes to create ridges.
- Transfer to the oven and bake 30 minutes, or until the mashed potatoes are firm and the edges are bubbling.
- Rest in the casserole dish for five minutes. Use a large spoon to portion onto plates or bowls, garnish with chopped parsley, and serve.
Recipe Notes
- Cottage Pie: use ground beef in place of ground lamb. Or, use a combination of both.
- Add Cheese: top with ½ cup shredded cheddar cheese before baking.
- Coconut Aminos: if you’re accustomed to cooking with coconut aminos as a substitute for Worcestershire sauce, feel free to substitute an equivalent amount.
Kathy Buxton
This was extremely good. My entire family had 3 servings apiece – which says lot when you have picky eaters like I do.
I made it with hamburger and added 8 oz. chopped.mushrooms to the vegetables.
Also, I broiled it towards the end to get a little color on top.
Thank you for such a delicious recipe! Will definitely make again!
Ryan
Bookmarked- saved! Super glad to find your site. 🙂 Found this regarding another recipe because I have strawberries, basil, mint, cucumber and red onion in my fridge! Voila!
I’ll be making this cottage pie asap when the Pacific Northwest is not under the broiler.