This Keto Sherpherd’s Pie dish is so creamy and comforting! With each bite you’ll get flavorful and creamy ground beef, accompanied by fluffy mashed cauliflower potatoes. This Shepherd’s Pie recipe is also very filling – even without all the carbs! I opted to use mushrooms, instead of carrots, since carrots are quite high in sugar. Of course, I also didn’t include peas, since they’re very starchy. Really, all of the traditional vegetables wouldn’t work well, with wanting to keep carbs and sugars low. However, I think mushrooms work perfectly as a substitute for this dish!
You’ll have to give this recipe a try soon! It’s possibly one of the most comforting things I’ve ever eaten!
Similarly to this recipe, I just love comfort foods! Pre-keto, this got me into trouble with extra weight, pain (back soreness, inflammation), and general health issues. Of course, I was on a blood sugar rollercoaster. As a Type 1 diabetic, blood sugar stability is so, so important. It’s also the key to steady and long-term weight loss.
This is a large reason why I don’t make many ‘exceptions’ or eat starchy vegetables. I do maintain strict keto, as I have blood sugars to constantly manage.
It is so easy to forget what “pre-keto” life was really like. There was a time when I was fixated on food, always wanting more, and always hungry. Now, I am consistently satisfied. I probably would forget to eat if I wasn’t so excited about what I was making! The ketogenic lifestyle is truly a blessing. My only disappointment is that I didn’t discover it sooner.
Keto Shepherd's Pie
- 1 lb Ground Beef 73% lean/27% fat is fine, but you can also use 80% lean/20% fat for less fat overall.
- 8 oz Mushrooms
- 1 cup Beef Bone Broth
- 1/3 cup Heavy Whipping Cream
- 1 medium Shallot
Filling - Spices & Seasonings:
- 1.5 tsp Pink Salt
- 1 tsp Black Pepper
- 1 tsp Oregano
- 0.5 tsp Chili Powder
- 1/4 tsp Cayenne
- 1 tsp Coconut Aminos
- 1/2 tsp Xantham Gum
- 1 medium head Cauliflower
- 2 tbsp Unsalted Butter
- 4 oz Original Cream Cheese
- 4 oz Manchego Cheese
Cauliflower Potatoes - Spices & Seasonings:
- 1 tsp Pink Salt
- 0.5 tsp Black Pepper
- 1 tsp Parsley Flakes
- Begin to boil water in a skillet or pot (that will later be used for cauliflower.) Also, preheat your oven to 350 degrees F, 177 degrees C.
- In an oven safe skillet, over medium-high heat, begin to cook beef. Add shallot when beef is mostly cooked through. (There is no need to drain the meat, as we'll want to retain the fat.)
- Next, add mushrooms and cook until tender and lightly browned. Stir occasionally.
- Once mushrooms are cooked, add bone broth and heavy whipping cream to skillet. Also, add all spices/seasonings: salt, pepper, oregano, chili powder, cayenne, and coconut aminos.
- Reduce heat and simmer for 15 minutes. Add your xantham gum and continue to simmer if necessary, until your filling thickens.
- Take your head of cauliflower and beat it against your counter top a few times. This will loosen the florets and make for easy removal from the stem.
- Add cauliflower florets to your boiling water.
- Once cauliflower is tender, drain the water.
- Next, add cream cheese and butter to your cauliflower. Use a hand blender to incorporate all ingredients.
- Once cauliflower is smooth, without any lumps remaining, add spices and seasonings: salt, pepper, and parsley.
- Add your potatoes on top of your skillet with the meat filling. Spread them out with a spatula.
- Spread all of your manchego cheese across the top. Bake at 350 degrees F (177 degrees C) for 5 minutes.
- You can then broil for another 5 minutes, if you want a crispier top.
- Serve and enjoy!