SHEPHERD'S PIE

keto & low carb

Prep Time 15 mins

COOK Time 1 hr 20 mins

FOR THE PIE

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

FOR THE TOPPING

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

RECIPE NOTES

⭐️ 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

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STEP 1

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.

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STEP 2

Drain the vegetables and return to the pot. Add the cream and butter, and mash to desired consistency.

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STEP 3

Saute onion, celery, and carrots until soft. Add some minced garlic at the end.

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STEP 4

Add the ground meat (lamb or beef) to the vegetables and cook until no longer pink; drain any excess fat.

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STEP 5

Work tomato paste into the filling mixture, then add broth, Worcestershire sauce, and seasonings. Simmer for 5 minutes, until thickened.

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STEP 6

Taste the filling and adjust seasoning if needed, then transfer to a casserole dish and smooth into an even layer.

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STEP 7

Dollop the keto mashed potatoes over the top and smooth into an even layer.

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STEP 8

Rough up the edges with the tines of a fork for an extra crispy topping.

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STEP 9

Bake 30 minutes in a 375°F oven, or until the topping is firm and the edges are bubbling.

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