Low Carb Shepherd's Pie Recipe

5 from 1 vote

When you’re craving a comforting classic with a low-carb twist, this low-carb shepherd's pie with cauliflower and carrot mash is perfect! Made without the traditional potato topping, this Whole30-friendly, keto shepherd's pie swaps in a mash of cauliflower and carrots, bringing richness without the carb overload. Each layer is filled with flavor, making this pie a healthy, comforting staple for cozy nights and St. Patrick's Day celebrations alike.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: British, Irish

Servings: servings

Calories: 335kcal

Ingredients

Topping

1 medium head of cauliflower cut into florets
2 medium carrots cut into 1-inch chunks
1/4 cup ghee or coconut oil for AIP
1/2 tsp salt

Filling

1 tbsp ghee or coconut oil for AIP
1/2 onion diced
2 stalks celery diced
1 carrot chopped
2 garlic cloves minced
1 lb ground beef or ground lamb
Salt & pepper, to taste omit pepper for AIP
1/2 cup bone broth or beef broth
2 tbsp tomato paste omit for AIP
1 tbsp apple cider vinegar
1 tsp fresh rosemary
1 tsp fresh thyme
1 tbsp arrowroot starch

Instructions

Boil water in a large pot over medium high heat.
Add the carrots and simmer for 5 minutes.
Add in the cauliflower florets and cook for 5 more minutes until both the carrots and the cauliflower are cooked through and fork tender.
Drain, and place in a food processor. Add ghee and salt, and process until everything turns smooth.
Preheat oven to 400 degrees F.
Heat ghee in a large oven-safe skillet over medium high heat.
Add onion, celery, and carrot, and cook stirring for 5 minutes.
Add minced garlic and stir for 1 minute until fragrant.
Add the ground beef with salt and pepper, and cook until browned (~7 minutes), breaking it up with a wooden spoon. Stir in tomato paste.
In a separate bowl, whisk together broth, apple cider vinegar, rosemary, thyme, and arrowroot starch.
Pour over the beef and simmer for 5 minutes until the sauce reduces and thickens.
Remove from heat, then top with mashed carrot and cauliflower, spreading it out evenly and smoothly over the meat mixture with a spatula.
Bake for 20 minutes in the oven until the topping turns golden brown and the meat layer starts bubbling up.
Cool for 10 minutes before serving.

Notes

A Smooth Mash: Ensure your cauliflower and carrots are well-drained for a fluffy, smooth topping.

Adjust for AIP: Replace ghee with coconut oil, omit tomato paste, and skip black pepper for an AIP-friendly version.

Meal Prep-Friendly: Make the filling and topping a day ahead, refrigerate, and bake before serving for an easy weeknight dinner.
Cheesy Topping: Add a sprinkle of shredded dairy-free cheese on top if desired.

Extra Veggies: Add mushrooms, zucchini, or green beans to the filling for additional texture.

Side Pairings: Serve with a crisp green salad or roasted vegetables for a balanced, low-carb meal.
Storage and Make Ahead: This low-carb shepherd's pie is a great make-ahead option! Assemble it in an oven-safe dish up to a day in advance, cover, and refrigerate. When ready to bake, simply uncover and pop it in the oven. Store leftovers in an airtight container in the fridge for up to four days, or freeze it for up to three months. To reheat, thaw overnight in the fridge, then warm in the oven until heated through.

Nutrition