low carb Shepherds Pie

Fall comfort food is back and better than ever! I have created a wonderful keto friendly Sheppards Pie that everyone will love! I sub in cauliflower mash for potatoes but to be honest I dont think anyone will even realize because its THAT GOOD. And the meat filling I prefer ground turkey but you can use beef, lamb, turkey, or chicken. Totally versatile and perfect for meal prep! 

Shepherds Pie- Serves 4 

Meat Layer:

1 tsp olive oil 

1 lb of ground turkey, beef, lamb, or chicken 

3/4 cup chopped celery

1 cup chopped onion

1 clove of chopped garlic

1/2 tsp Paprika

1/2 tsp dried thyme

1 1/2 tsp dried parsley

1/3 cup dry red wine

3 Tbsp low sugar ketchup 

1 Tbsp Worcestershire sauce

1 cup of frozen peas

1/2 cup chicken stock 

1 ounce cream cheese

Salt & Pepper

Cauliflower Layer:

About 5 cups of cauliflower florets (1 medium head)

3-5 Tbsp butter

3-4 Tbsp mayo

1 tsp garlic powder

1/2 tsp onion powder

1 egg

1/4 cup shredded cheddar cheese

Salt & Pepper

Preheat the oven to 400 degrees. 

In a large pan heat up the olive oil over medium high heat and brown the meat until it is almost fully cooked. Drain if needed. 

Then add in the onion and celery and cook for 3 minutes until it is soft and the meat is fully cooked. 

Add in the garlic and cook for 30 seconds until it begins to smell fragrant. 

Add in the paprika, thyme and parsley and stir to warm the spices. 

Season with salt and pepper.

Deglaze the pan with the red wine. Stir until the wine is evaporated. 

Then add the ketchup and Worcestershire sauce and stir well. 

Add the chicken stock and allow it to come up to a bubble, 1-2 minutes.

Next, add in your peas and allow them to warm through and turn bright green. 

Then add in the cream cheese and mix until it is fully melted. 

Check for seasoning and add more salt and pepper if needed. 

Set aside. 

For the cauliflower mash, steam the florets for 10 minutes until they are soft and a knife cuts through them easily. 

Then, add them into a food processor with the butter, mayo, onion powder, and garlic powder. 

*I would start with the less amount of the ingredients. Since all cauliflower is difference I would mix and then taste for seasoning and add more based on your taste. 

Season with salt and pepper. 

Taste as you go and add in more spices and butter if needed. 

Once you get the seasoning right then add in your egg and pulse and your cheddar and pulse for another 10-15 seconds until everything is incorporated. 

In an 8x8 baking dish add in the cooked meat mixture and smooth to an even layer. 

Then add the cauliflower mash on top and smooth the top. 

Bake for 30 minutes until the top is lightly browned and the dish is bubbling.

Allow to sit for at least 10 minutes and then enjoy! 

Nutritional Facts Per Serving

573 Calories

31 Grams of Protein

17.5 Carbohydrates

7.5 Grams of Fiber

10 NET CARBS