Enjoy Shepherd’s Pie, but not all the carbs that come with it? Then you’re going to LOVE this low carb version! It’s made with mashed cauliflower and a few secret twists to make it the absolute best ever. This recipe is THM S, low carb and Keto friendly.
It’s no secret that we’re big on comfort food over here in Casa Wholesome Recipe Box, and this one might just be my favorite yet. I mean, right next to my Instant Pot Sour Cream Pork Chops!
I LOVE traditional shepherd’s pie (although to be completely authentic it would have to be made with ground lamb instead of beef – you can use either meat interchangeably in this recipe, lamb tends to be a little fattier though). And I love even more that I can have a low carb version that tastes just as good.
This Keto Shepherd’s Pie
- is rich and has so much flavor
- the mashed cauliflower topping is SO CREAMY and so amazing and so fluffy and amazing because of a little secret ingredient… (OK, it’s egg yolks)
- everyone in my family eats it, which is a huge win
This recipe, to me, is the essence of my tagline around here: Comfort food made healthy!
Recipe tips
Thickening the filling
Since the filling cooks under a duvet of mashed cauliflower, there’s really not that much steam escaping. The filling will have about the same consistency after baking as it does when you place it in the dish, so make sure you use enough glucomannan to get your preferred consistency.
Substitutes for the wine
No worries, you can absolutely just use some extra beef broth in place of the wine.
I will say this though: The wine does add a lot of flavor to the filling, so I 100% recommend trying it with the wine if you’re OK with using alcohol.
Why the egg yolks?
Ah, the egg yolks. They’re a must! I tested this recipe so many times, and the mashed cauliflower topping was always just kind of sad.
But then I whipped in a few egg yolks (and some extra cheese…), and the result. Goodness gracious. Amazing. It makes the mashed cauliflower thicker, creamier and fluffier for a taller topping (much more like a traditional shepherd’s pie!).
Also, it adds a nice golden color, something pure mashed cauliflower lacks. So it even looks more authentic, a win all around.
Make ahead instructions
You can make the filling up to 3 days ahead and keep it in an airtight container in the fridge.
I do not recommend making the mashed cauliflower in advance, although you can whip up my recipe for mashed cauliflower real fast with frozen cauliflower, so it’s not that much of a hassle.
Serving suggestions
To keep the meal low carb/THM S:
Since shepherd’s pie is really an all-in-one meal, we usually don’t go crazy on the side dishes.
Either a tossed green salad with a yummy homemade vinaigrette, or some extra sautéed green beans or zucchini is all we need.
Although I won’t lie… Some cottage whip or strawberries with whipped cream make for an amazing dessert after this ?
If any healthy sides are a go:
If you don’t care about the carb count (I… honestly don’t right now with two busy kids and a nursing 7 month old), I LOVE a side of honey glazed carrots with this.
More low carb comfort food
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Low Carb Shepherd’s Pie
Ingredients
For the Filling:
- 1 tablespoon oil
- 1 pound ground beef
- 1/4 cup onion finely chopped
- 1 clove garlic minced
- 1/2 pound brown button mushrooms quartered (large ones diced)
- 3 stalks celery finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
- ground black pepper to taste
- 2 tablespoons tomato paste
- 1/4 cup red wine
- 1 cup beef broth
- 1 teaspoon glucomannan
- 1 tablespoon finely chopped parsley OR use 1 teaspoon dried
- 1/2 teaspoon finely chopped thyme OR use 1/8 teaspoon dried
- 1 teaspoon finely chopped rosemary OR use 1/4 teaspoon dried
- 1 cup chopped green beans
For Topping:
- 4 cups mashed cauliflower (click for my recipe!)
- 3 egg yolks
- 1/2 cup shredded cheese cheddar is a classic!
Instructions
Make Filling:
- Brown meat: Add oil to large skillet over medium-high heat. Add beef and cook until browned. Drain if desired, then stir in onion, garlic, mushrooms, celery, salt, pepper and paprika and cook until softened, about 4-5 minutes.
- Finish filling: Stir tomato paste into dish. Pour red wine into pan, scraping any browned bits off the bottom. Whisk beef broth and glucomannan well in a large measuring jug, then stir into pan along with all herbs and green beans. Simmer for 4-5 minutes, or until thickened (it will thicken more as it sits). Pour into DEEP 7×11 inch baking dish and set aside to cool.
Make Topping:
- Combine mashed cauliflower and egg yolks in a medium bowl until smooth. Stir in 1/4 cup of shredded cheddar cheese.
Assemble and bake:
- Heat oven to 400°F.
- Spread prepared cauliflower mash over shepherd's pie filling and top with the remaining cheese. Bake for 20 minutes, or until bubbly. Remove from the oven and let sit on the counter for 5 minutes before serving.
Kate says
This is very tasty and I will make it again, however for the two of us it will be a total of 4 servings. I was however short on the amount of cauliflower mash. Yummy tho.