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A savory Keto Shepherd’s Pie topped with a golden-brown cauliflower mash crust and fresh herbs is served in a rustic skillet.
Isabella

Best Keto Shepherd’s Pie

A decadent, low-carb reimagining of the classic comfort dish featuring a savory meat gravy thickened with xanthan gum and topped with a velvety, dry-roasted cauliflower mash. This recipe ensures a rich, non-watery texture that perfectly mimics traditional potato-based versions while remaining keto-friendly.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: British / Keto
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head Cauliflower, cut into florets
  • 1 lb Ground Lamb or Beef
  • 1/4 cup Heavy Whipping Cream
  • 3 tbsp Grass-Fed Butter
  • 2 cloves Garlic, minced
  • 1 medium Onion, diced
  • 1 stalk Celery, finely diced
  • 1 tbsp Tomato Paste
  • 1 tsp Worcestershire Sauce
  • 1/4 tsp Xanthan Gum
  • 1/2 cup Shredded Sharp Cheddar or Parmesan cheese
  • 1 cup Beef Bone Broth
  • 1/2 tsp Salt plus more to taste
  • 1/4 tsp Black Pepper
  • 1 tsp Fresh Thyme or Rosemary optional

Equipment

  • Large Pot
  • Steamer basket
  • large skillet
  • wooden spoon
  • Food processor or immersion blender
  • 9x9 inch baking dish or 10-inch cast-iron skillet
  • whisk
  • measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Place cauliflower florets in a steamer basket over boiling water. Steam for 10-12 minutes until very fork-tender.
  3. Drain the cauliflower thoroughly and return it to the hot pot over medium heat. Stir constantly for 2-3 minutes to 'dry-roast' and evaporate all residual moisture.
  4. In a large skillet over medium-high heat, brown the ground lamb or beef while breaking it apart with a spoon. Once browned, remove the meat from the pan, leaving the rendered fat behind.
  5. Add the diced onion, garlic, and celery to the skillet. Sauté in the meat fat until softened and aromatic.
  6. Stir in the tomato paste and cook for 1 minute to caramelize slightly. Return the browned meat to the pan.
  7. Pour in the beef bone broth, Worcestershire sauce, salt, pepper, and herbs. Bring to a gentle simmer.
  8. Slowly sprinkle the xanthan gum over the simmering meat mixture while whisking or stirring constantly to prevent clumping. Simmer until the gravy is thick and glossy.
  9. Transfer the dry-roasted cauliflower to a food processor. Add the butter and heavy cream. Blend until completely smooth and creamy.
  10. Pour the meat filling into an even layer in a baking dish or an oven-safe cast-iron skillet.
  11. Dollop the cauliflower mash over the meat and spread it evenly with a fork, creating ridges on the surface for extra crispiness.
  12. Top with the shredded cheese.
  13. Bake for 15-20 minutes. For a golden crust, finish under the broiler for 2-3 minutes until the peaks are browned.
  14. Let rest for 5 minutes before serving.

Notes

To avoid a soggy pie, never skip the dry-roasting step for the cauliflower. If you don't have xanthan gum, you can reduce the broth further or use a teaspoon of glucomannan powder. For a 'Loaded' version, fold crispy bacon bits and chives into the cauliflower mash before assembling. Leftovers store well in the refrigerator for up to 3 days and the flavors often deepen overnight.