Cheesy Cauliflower Shepherd’s Pie (Keto)
- Gluten-Free
- Low Carb
- Keto
This recipe for Cheesy Cauliflower Shepherd’s Pie has all the flavor and comfort of traditional shepherd’s pie, but made low carb and keto! I promise, you won’t even miss the carbs!
This Cauliflower Shepherd’s Pie is so delicious!
You’re going to love how easy it is to make and that creamy, cheesy cauliflower mash topping just takes this dish to the next level. Just look how creamy and fluffy it is! And that perfectly cheesy, golden top?? Ahhh so good!
No carbs? No problem!
The best thing about this recipe is that you won’t even miss the carbs. The creamy, cheesy cauliflower mash topping is the perfect substitute for traditional mashed potatoes because it’s full of flavor just as comforting.
Is this keto shepherd’s pie recipe made with lamb or beef?
You can use ground lamb or ground beef in this recipe. Just use whatever you like best! Traditional shepherd’s pie is made with lamb, but if you don’t like lamb or can’t find it then ground beef is a great substitute.
But I will say, if it’s authentic flavor you want, then definitely go with the lamb. The combination of the lamb with the red wine is really what gives you that unmistakable shepherd’s pie flavor. I’m salivating just thinking about it! YUM!
Can I use frozen peas in this cauliflower shepherd’s pie?
You can use fresh or frozen peas in this recipe. If using frozen peas, just thaw at room temperature for about 30 minutes before using. If you can find fresh English peas, then I definitely recommend those.
Doesn’t red wine have carbs?
The amount of dry red wine used in this recipe does not add a significant amount of carbs. However, if you cannot have wine you can substitute 1/2 cup beef broth and 1 Tbsp red wine vinegar. I highly recommend using wine though! Like I mentioned above, the wine and lamb are really what give shepherd’s pie that unique flavor!
What kind of baking dish should I use to make this keto shepherd’s pie?
You can make this dish in any medium-sized baking dish. I use my 11-inch oval baking dish, as seen in the photos, and it’s really the perfect size for this recipe.
Whatever dish you choose, you ideally want to spread the mashed cauliflower on top in a thick layer and have it come right up to the rim.
Looking for more healthy comfort food recipes? Here are some of my favorites!
- Dairy Free Clam Chowder (keto and Whole30)
- Dairy Free Cauliflower Alfredo (keto option)
- Baked Feta Fettuccine with Shrimp (keto option)
- Keto Pizza Rolls
- Crispy Chicken Thighs with Creamy Garlic Cauliflower Rice and Broccolini (keto and Whole30)
- Gluten Free Lobster Mac and Cheese
- Keto & Whole30 Shrimp and Grits
- Spicy Shrimp Pesto Gnocchi Bowls
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Cheesy Cauliflower Shepherd’s Pie
- Gluten-Free
- Low Carb
- Keto
Ingredients
Cheesy Cauliflower Mash
- 1 medium head cauliflower cut into florets
- 1 Tbsp butter or ghee
- 2 cloves garlic minced or pressed
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 2 egg yolks
- 5 oz Kerrygold Dubliner Cheese shredded, divided
Meat Filling
- 1.5 Tbsp butter or ghee divided
- 1 lb ground lamb or beef
- 1 large carrot diced
- 1 medium onion diced
- 4 large cloves garlic minced or pressed
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1/2 cup dry red wine*
- 1 Tbsp finely chopped rosemary
- 1 tsp finely chopped thyme
- 1/2 cup chicken stock or broth
- 1/2 cup peas
Instructions
- Preheat oven to 400ºF.
- Boil cauliflower. Place cauliflower florets in a large pot and cover with water. Cover with lid and bring to a boil over high heat. Boil until cauliflower is very tender. Drain well.
- Brown the meat. While cauliflower is boiling, start making the meat filling by melting 1/2 Tbsp butter in a large pot over medium-high heat. When hot, add 1 lb lamb or beef and cook until it’s no longer pink (about 5 minutes). Break up with a potato masher or meat chopper while cooking to make fine crumbles. To get some nice seared bits (better flavor), don’t stir too often in the beginning and use a large enough pot. Once meat is cooked through, drain well and set aside.
- Cook the veggies. Melt 1 Tbsp butter in the pot that you used for the meat over medium-high heat Once it’s hot, add 1 diced onion and and 1 diced carrot and sauté for 5 minutes. Add 4 cloves minced garlic and sauté for 30 seconds. Add meat back in and season with 1 tsp sea salt and 1/2 tsp pepper.
- Season and cook the filling. Add 1 Tbsp Worcestershire sauce, 1 Tbsp tomato paste, 1/2 cup wine, 1 Tbsp rosemary, and 1 tsp thyme. Cook until wine has evaporated (about 1 minute).
- Add chicken stock and peas. Add chicken stock and cook for about 4 minutes to cook out some of the liquid. There should still be some juices on the bottom, but not too much. Add in peas and stir gently.
- Pour meat filling into a baking dish (I use an 11″ oval baking dish) and spread into even layer.
- Finish making cauliflower mash. Melt 1 Tbsp butter in the pot used for the cauliflower over medium heat. When it’s hot, add 2 cloves minced garlic and sauté for about 45 seconds. Turn off the heat, add in cauliflower, 1/2 tsp sea salt, 1/4 tsp pepper, 2 egg yolks, and use an immersion blender to blend it all up. You can also do this in a large food processor or even a blender with a tamper. It doesn’t have to be completely smooth, just mostly smooth. Mix in 1 cup of the shredded cheese by hand.
- Place cauliflower mash on top of the meat filling, spread it out (I use a silicon spatula), and seal the edges to prevent it from bubbling over. It’s customary to fork the top to fluffy it up and create some texture. Then sprinkle with the remaining cheese.
- Bake for 20 minutes, then broil on high for 5 minutes for a golden top.
- Allow to sit for about 5-10 minutes before serving. Enjoy!
Did you love the recipe? I would love if you left me a 5-star review below! ⭐️⭐️⭐️⭐️⭐️
Did you love the recipe? I would love it if you left me a 5-star review below! 
Notes
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I loved it. 😍
This was delicious! I couldn’t believe I made something that tasted so good. The seasonings with fresh herbs really brought out a flavorful dish. Shared some with my son in law on St. Patrick’s day week and he said, “ the Shepards pie was spectacular”. He was shocked that the topping was cauliflower. A MUST try. It will definitely be a staple dinner in my home from now on! Thanks for sharing this wonderful recipe!
Aww yay! I’m so happy to hear that! Thank you so much for taking the time to leave a review! I really appreciate it 🙂