Keto Shepherd’s Pie

It is now my lifelong goal to turn foods I love into Keto friendly meals. Today I decided to adapt my normal recipe for shepherd’s pie into a Keto version and it was so delicious!

Servings size: 8

Nutritional Info for 1 serving:

Calories: 231
Fat: 15 grams
Protein: 14.75 grams
Carbs: 11 grams
Fiber: 3.75 grams
Net Carbs: 7.25 grams

Keto Shepherd’s Pie

 

 

Ingredients

For the topping see my cauliflower mash recipe.   For the meat filling:

• 2 tablespoons of oil (I used ghee)

• 1 medium onion, chopped

• 1 medium carrot, diced

• 1 medium zucchini, diced

• 6 cloves of garlic, minced

• 1lb of ground beef

• Salt and pepper to taste

• 2 tablespoons of tomato paste

• 2 tablespoons of heavy cream

• 1 teaspoons of Worcestershire

• 1/2 cup of beef broth

• 1 teaspoon of thyme

• Salt and pepper to taste
• Optional: Shredded cheese

 

Directions

 

1. Preheat oven to 400 degrees Fahrenheit

2. Place oil into a saute pan (or a wok or a dutch oven), then add onions, carrots, and zucchini and cook until onions are translucent. Add the garlic and stir and let it cook for about 3-5 minutes. Take the vegetables out and put into a separate bowl

3. Add the beef, salt, and pepper to pan. Cook until beef is browned. If you have a lot of liquid scoop it out. (I set it aside and add it to my dog’s dry food…he loves it)

4. Add tomato paste, heavy cream, Worcestershire, beef broth, and thyme.

5. Reduce heat and let it thicken.

6. Add the meat mixture to an 8×11 baking dish then top it with the cauliflower mash.

7. Optional step: if you like top it with some more shredded cheese.

8. Cook the shepherd’s pie in the oven for 25 minutes

9. Let it rest for 15 minutes before serving

 

Notes

 

• Try adding low carb vegetables like kale or spinach