Prep Time 15 mins
COOK Time 1 hr 20 mins
1 tbsp 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 tbsp tomato paste ½ c beef broth 2 tbsp Worcestershire sauce 1 tsp dried thyme 1 tsp kosher salt ½ tsp ground pepper
Prep Time 15 mins
COOK Time 1 hr 20 mins
1 lb turnips, peeled and cut into quarters or 2-3” chunks 2 tsp kosher salt 16-oz bag frozen cauliflower florets ¼ c heavy cream 4 tbsp butter, melted
⭐️ use ground beef (cottage pie) or ground lamb (shepherd's pie) ⭐️ 8 grams net carbs per serving ⭐️ add cheese - sprinkle 1/2 cup shredded cheddar on top of the keto mashed potatoes before baking
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.
Taste the filling and adjust seasoning if needed, then transfer to a casserole dish and smooth into an even layer.
Dollop the keto mashed potatoes over the top and smooth into an even layer.
Rough up the edges with the tines of a fork for an extra crispy topping.
Bake 30 minutes in a 375°F oven, or until the topping is firm and the edges are bubbling.