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Keto Shepherd's Pie

Keto Shepherd's Pie is comfort food at its best! Our version features a hearty beef and vegetable layer, topped with creamy cauliflower mash. It is satisfying, delicious, and couldn't be easier to make. This dish is also keto, low-carb, grain-free, and gluten-free!
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 556kcal


For the Mashed Cauliflower Layer

  • 1 whole garlic bulb
  • 1 tablespoon avocado oil
  • 2 heads cauliflower
  • 6 oz. cream cheese
  • 4 tablespoons butter
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 2 teaspoons fresh thyme

For the Meat Layer

  • 1 tablespoon avocado oil
  • 1 onion diced
  • 1 lb. ground lamb
  • 1 lb. ground beef
  • 1 cup frozen peas and carrots
  • 1/4 cup tomato paste
  • 1/4 cup Primal Kitchen BBQ Sauce
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme


For the Mashed Cauliflower Layer

  • Preheat your oven to 400°F.
  • Slice off the top of the garlic bulb and drizzle avocado oil over the exposed cloves.
  • Wrap the garlic head in aluminum foil.
  • Place the garlic in the oven and roast for 40 to 45 minutes or until soft. Remove from the oven and let cool.
  • As the garlic cools, fill a large pot with one inch of water, insert a steamer basket and place the cauliflower florets in the steamer basket. Cover with a lid and bring to a boil. Steam for 10-15 minutes or until tender. The cauliflower is done when it is easily pierced with a knife.
  • Transfer the steamed cauliflower to a food processor or blender and squeeze in the individual cloves of roasted garlic.
  • Add all remaining ingredients and process the cauliflower mixture a few minutes until smooth.

For the Meat Layer

  • Preheat your oven to 425°F.
  • Heat the avocado oil in a large skillet over medium-high heat, add in the onions and sauté, stirring constantly until they softened, about 5 minutes.
  • Add the lamb and beef to the skillet and cook for 5-7 minutes.
  • When the meat is almost done cooking, add in the frozen peas and carrots, tomato paste, BBQ sauce, Worcestershire sauce, salt, and pepper. Stir to combine and cook for another 3-5 minutes.
  • Transfer the meat mixture to a casserole dish in an even layer.
  • Top with the mashed cauliflower. Use a spatula to spread out the mashed cauliflower evenly in one layer.
  • Bake on the top oven rack for 10-15 minutes, until heated through and the top starts to brown.
  • While the Shepard's Pie is baking, make your brown butter by heating the butter and thyme in small saucepan on low-medium heat for about 8-10 minutes or until the butter has a nutty aroma and has turned light brown.
  • Drizzle the brown butter on top of the finished Shepard's pie.
  • Garnish with chopped parsley.


Calories: 556kcal | Carbohydrates: 16g | Protein: 25g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 1502mg | Potassium: 886mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2370IU | Vitamin C: 75mg | Calcium: 86mg | Iron: 3mg