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Top down view of finished keto friendly beef and cauliflower shepherds pie.

Beef & Cauliflower Shepherd’s Pie (Keto & Low-Carb Friendly)

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A cozy Keto twist on the classic shepherd’s pie — ground beef and cauliflower mash combine into a comforting, low-carb winter casserole you’ll be proud to serve.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: English
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meat Mixture
  • 2 LBS Ground Beef 80%/20%
  • 1 Onion Medium, diced Yellow
  • 2 glove Garlic, minced
  • 1 1/2 tbsp Salt Redmonds
  • 1/2 tsp Thyme
  • 1/2 tsp Nutmeg
  • 1/2 tsp black pepper
  • 1 cup Mushroom sliced (OPTIONAL)
Cauliflower Mash
  • 1 Head Large or 2 bags frozen chopped
  • 3 tbsp butter
  • 4 oz cream cheese
  • 1 cup Shredded chedder
Homemade "Worcestershire" Substitute
  • 1/2 tbsp coconut aminos
  • 1/2 tbsp Apple Cider Vinegar
  • 1/4 tbsp Primal Kitchen Ketchup

Equipment

  • 9x13 baking dish
  • skillet
  • Blender or Food processor
  • Cutting board
  • Knife
  • Measuring cup

Method
 

  1. Preheat your oven to 350 °F (175 °C).
  2. Prepare the cauliflower mash: steam your cauliflower (either the fresh head or frozen bags) until tender. In a blender or food processor, combine the steamed cauliflower with cream cheese, 3 tbsp butter, and shredded cheddar. Blend until smooth and creamy.
    Top-down view of chopped up cauliflower in a steamer in a pot of water on a stove.
  3. In a large skillet, brown the ground beef over medium-high heat. Add diced onion and minced garlic and continue to cook until onions are translucent. Stir in the salt (1½ tbsp), pepper, thyme, and nutmeg (½ tsp each).
    Top-down view of ground beef for shepherd's pie with seasoning on it in a pan.
  4. Add the Worcestershire substitute (½ tbsp coconut aminos + ½ tbsp apple cider vinegar + ¼ tbsp Primal Kitchen ketchup) and optional mushrooms if using. Continue to cook until mushrooms soften and beef mixture is well combined. Drain off excess fat.
    Top-down view of browned beef for shepherds pie with onions, optional mushrooms, and homemade Worcestershire sauce.
  5. Transfer the meat mixture to a 9×13 glass baking dish. Spread the cauliflower mash evenly over the top of the meat.
    Top-down view of meat mixture inside a glass 9x13 baking dish for shepherd's pie.
  6. Bake in the preheated oven for 20 minutes. Then switch to broil mode and broil for 5 minutes, or until the cheddar on top is golden and bubbly.
    Top down view of finished keto friendly beef and cauliflower shepherds pie.
  7. Remove from oven and let it rest for about 10 minutes before serving. This helps it set and makes serving easier.
    Side view of shepherds pie being placed into a bowl to be eaten.

Nutrition

Calories: 330kcal

Notes

NOTES
  • Pulse your blender for the cauliflower mash
  • Drain the excess fat to help allow the pie to stand well.
  • Use a glass 9×13 dish so you can show off the layered look when serving—it’s pretty and homey.
  • Let the dish rest for 10 minutes so it sets and slices neatly—makes for better presentation and prevents the mash from sliding.
  • For meal prep: make ahead and bake, then let cool completely before freezing in the freezer for up to 2 months. To reheat, let thaw overnight in the fridge and bake or reheat until heated through. 

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