Keto Shepherd's Pie

This keto shepherd's pie has a rich and meaty gravy and a creamy mashed cauliflower topping, you won't believe it is low carb! Minimal prep is necessary and perfect to freeze for later! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine English

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 261kcal

Author Arman Liew

Ingredients

1 1/2 tablespoons olive oil
2 cloves garlic minced
1 large onion chopped
1 1/2 pounds ground beef
2 tablespoons almond flour
1 cup canned tomatoes
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 cup beef broth

For the mashed cauliflower

1 medium cauliflower chopped
1/2 cup heavy cream
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheese optional

Instructions

Heat oil in a large pan and place over medium heat. Once hot, add the onions and garlic and cook for a minute. Add the beef and cook until no longer pink.
Turn the heat to medium-high and add the flour and mix in. Add the crushed tomatoes, Worcestershire sauce, and bay leaves, then the beef stock. Bring it to simmer, before reducing it to medium heat. Cook for 10-15 minutes, until thick and gravy-like.
Transfer the filling into a 9 x 13-inch baking dish or cast iron skillet.
Preheat the oven to 180C/350F.
Steam your cauliflower in a pot until soft and tender. Drain and place in a food processor. Add the butter and blend until combined. Add the cream, salt, pepper, and shredded cheese and blend until smooth.
Spread the cauliflower mixture on top of the pie. Bake for 20-25 minutes, or until deep golden brown and bubbling on the sides. Remove from the oven and sit for 5 minutes, before sprinkling with fresh thyme and serving.

Video

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered in an airtight container, for up to one week.

TO FREEZE: Place cooled portions in freezer-friendly containers and freeze for up to six months. The pie must be thawed completely before reheating it.

TO REHEAT: Microwave in 30-second intervals until warm, or bake at 350F/175C until warm.

Nutrition