Keto Shepherd’s Pie is the meat casserole you remember your grandma made with a low carb transformation! A great way to use up leftover meat and vegetables in your fridge! Pair it with my Instant Pot Cauliflower Mash to make this the best recipe for your family keto table! So many meaty, savory flavors packed into one keto skillet!
Preparation:
To cook:
Level: Easy
Ingredients
- FOR THE MEAT FILLING:
- 1 tbsp Avocado oil
- ½ cups Onion, chopped
- 2 Carrots, peeled and diced
- 1 pound Ground beef
- 2 cloves minced garlic
- Montreal steak seasoning, to taste
- 2 tablespoons Tomato Paste
- 1 cup Beef broth
- FOR THE CAULIFLOWER PUREE:
- 1 head Large Cauliflower
- ¼ cups Butter
- ½ cups Heavy cream
- Salt and pepper to taste
- 1 cup cheddar cheese
Preparation
Steam the cauliflower until very tender. I do this in a large pot with a lid and a steamer basket. Add 1 cup of water under the steamer basket and keep the medium temperature low.
Preheat oven to 400ºF.
For the meat filling, heat the avocado oil in a large ovenproof skillet over medium heat. Add onion and carrots and cook until carrots are tender, about 10 minutes. Add the ground beef and garlic and continue cooking until the ground beef is cooked through. Drain the fat from the beef and discard the fat.
Season the beef with steak seasoning to taste and add the tomato paste and beef broth. Let simmer for 5 minutes.
For the cauliflower puree, add the steamed cauliflower, butter and heavy cream in a blender or food processor. Blend until smooth. Season with salt and pepper to taste.
Spoon the cauliflower puree over the beef mixture and smooth the top. Top with cheddar cheese. Bake for 20 minutes or until cheese begins to brown and sauce is bubbly. To serve.
Nutrition per serving: Calories: 403 kca, Carbohydrates: 10 g, Protein: 23 g, Fat: 31 g, Saturated fat: 17 g, Fibre: 3 g, Sugars: 4 g
