Low Carb Shepherd’s Pie with a cheesy cauliflower topping, this keto version of the classic comfort food is filling and delicious. The creamy smooth mashed caulie will make you forget all about those potatoes!
It’s comfort food season and this Cauliflower Shepherd’s Pie is sure to be a hit. Even the kids loved it! This post was first written in 2014, but I love this low carb shepherd’s pie so much, I decided it needed a bit of an update.
Comfort food is aptly named, don’t you think? It’s chilly and wet out there, and it’s that time of year when we crave all sorts of soups, stews, and casseroles.
But it may surprise you to find that comfort food doesn’t have to come with a high carb count. With a little tweaking here and a little adjustment there, comfort food that fits into the keto diet is more than just possible. It’s delicious!
I grew up eating Shepherd’s Pie, and I love the stuff. And it really is the perfect comfort food. After all, it’s meat and potatoes. Except… surprise! It’s not potatoes at all. Not in this healthy keto shepherd’s pie recipe.
Despite appearances, that smooth, creamy topping has nary a starchy potato to be seen. That’s all cauliflower, baby. And I promise you that even if you aren’t a cauliflower fan, you will enjoy this recipe.
Cauliflower is like the potato’s low carb arch-nemesis. It’s healthy and clean, and it makes a fabulous topping for your meaty pie. It also doesn’t fill you up nearly so much with heavy starches, so you don’t walk away from the table feeling as if you just consumed a bowling ball.
Which means there is room for dessert!
How to Make Cauliflower Shepherd’s Pie
Making a keto shepherd’s pie is actually a lot easier than you might think. And the end result is just as flavorful and comforting as the original.
The Filling:
The traditional filling is made with ground lamb and usually includes some higher carb vegetables like carrots and peas. And it often uses some flour to thicken the juices in the fill as well.
To cut back on the carbs, I eliminated the carrots and peas. No great loss there, they don’t really add to the flavour much and those peas get mighty mushy.
I replaced the wheat flour with a little coconut flour, which I whisked into the pan juices and reduced the sauce for a while. I promise it doesn’t make it taste like coconut. Almond flour won’t really work here, as it won’t thicken much. But if you really want to skip the coconut flour, whisk in 1/4 teaspoon of glucomannan or xanthan gum instead.
The Topping:
Potatoes out, cauliflower in! And it’s just as easy to make – perhaps more so!
I like to steam my cauliflower until quite soft, and then drain it. Then I blend it in my blender with sour cream and butter for a super creamy topping. A few garlic cloves don’t hurt either.
Spread this creamy mixture over the filling and sprinkle with shredded cheese. I know shredded cheddar is not traditional with shepherd’s pie, but I will say…it tastes mighty fine that way! Plus it browns so beautifully under the broiler.
Cauliflower Shepherd’s Pie with Lamb
Have you noticed that I have a thing for lamb? I do, I really do. I love lamb and I would happily eat it ten times more often if I could afford it.
If you aren’t a lamb fanatic like me, you could do all ground beef or a mixture of ground beef and ground turkey. Using ground beef turns it into a Cottage Pie but I won’t tell if you don’t. No matter what you do, this is a great meal. My whole family loved it.
But if you do love lamb, here are a few more of my favourite keto lamb recipes:
Rosemary Garlic Grilled Leg of Lamb
Traditional shepherd's pie with lamb gets a low carb makeover using mashed cauliflower and cheddar cheese. True keto comfort food!
- 2 lbs ground lamb
- 1/4 cup chopped onion
- 1 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic minced
- 2 tbsp coconut flour
- 1/2 cup dry red wine
- 2 tbsp chopped fresh rosemary
- 1 lb cauliflower florets
- 2 garlic cloves
- 1/4 cup sour cream
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 ounces grated cheddar cheese
In a large skillet over medium heat, brown the lamb until cooked through, about 10 to 12 minutes. Using a slotted spoon, remove to a large casserole dish.
Add the onion, salt and pepper to the pan. Cook until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Whisk the coconut flour into the pan juices until well combined. Add the red wine and cook until reduced by about half. Stir in the chopped rosemary and then pour the mixture over the lamb.
- Preheat oven to 400F.
Set a steaming basket into a large stockpot and add water to the bottom. Add the cauliflower and garlic cloves and steam until cauliflower is very tender, 6 to 8 minutes.
Drain the cauliflower well and transfer to a blender or food processor, along with the garlic cloves. Add the sour cream, butter, salt and pepper and blend until smooth.
Spread the cauliflower mixture over the filling in the casserole dish and sprinkle with the cheese. Bake 20 to 25 minutes, until the filling is bubbling and the cheese is melted.
Turn the broiler on high and broil 4 to 6 inches from heat for 2 to 4 minutes to brown the cheese. Remove and let sit a few minutes before serving.
Regan @ Cabot Creamery says
Uh, can we all agree this is simply Brilliant??
Beth @ The First Year says
Shepherd’s pie is one of our favorites!
Patty G. says
This post is so timely as I just picked up ground lamb from our local farmer and was wondering about doing a shepherd’s pie with it!
Arthur in the Garden! says
Yummy!
Alyssa (Everyday Maven) says
I am all about comfort food right now – it’s so grey and cold! This sounds perfect 🙂
Catherine says
One of my favorites. Delicious!! Catherine
Lisa Zublionis says
I am new to the low carb/gluten free lifestyle, but I am so happy to have found your amazing food blog! Thank you for all the amazing work you do for us! I would love to have the recipe for your cheesy shepherd’s pie but am unable to get it by going to the “a sweet life” link-they say that page is no longer available 🙁 would you please post the recipe for your shepherd’s pie on your website so I can try it?
Thanks again, Lisa.
Carolyn says
Their site and the specific page appear to be up and running just fine now. Thanks!
Randyl says
I had the same problem just now. I clicked on the recipe on the A Sweet Life page and it comes up with an error message 🙁
Carolyn says
Sorry about that, I don’t know what’s going on with their website. For the short term, I have added it to this post.
Jenn says
Sure does look good & great idea. Link not working though.
Carolyn says
Sorry about that, I don’t know what’s going on with their website. For the short term, I have added it to this post.
Lisa says
Thank you!
Vanessa says
I was going to make this tonight, bought all the ingredients, and I am having issues at the website as well! It keeps saying file is missing.
Carolyn says
Sorry about that, I don’t know what’s going on with their website. For the short term, I have added it to this post.
Norma | Allspice and Nutmeg says
Thank you for this shepherds pie. Now I can make shepherds pie and eat it too, not just watch my hubs enjoy it.
Melissa says
I made this for dinner last night and it was delicious. I used ground beef and ground pork in place of the lamb because my boyfriend is not a fan of lamb. I also added some red pepper flake and some fresh thyme and oregano to the meat. He loved it. He said if he didn’t see me putting cauliflower in the blender, he never would have known that was cauliflower and not mashed potatoes on top. I will definitely be making this again. I’m going to try it with chorizo and ground beef next time, with shredded pepper jack for the cheese.
Carolyn says
I love when we win over a sceptic! 🙂
Tracy says
Do you know if I can freeze this after everything is cooked, layered, and in the pan?
Carolyn says
That is a VERY good question. I know the filling will be fine. But the topping might change consistency a bit. It’s worth a shot, though!
Reni says
I have frozen regular Shepherds Pie – don’t see why you couldn’t do this also. I will let you know cuz when I make it for two it always turns out to be for four, so I freeze the leftovers and take it out when I am in the mood for something quick and delish!
Joyce says
Carolyn,
Another great recipe! I made it for dinner (for myself) and halved the recipe. I also used bison instead of lamb or burger 🙂 I also added a little bit of light whipping cream to help with the blending of the cauliflower. It was so delicious and I have plenty left over for a couple more nights!
Thank you so much, once again!!
Joyce
Carolyn says
Ooooh, Bison! Sounds delish.
Kathleen says
I made this tonight and my husband and I loved it. So satisfying and straightforward to make!
Suzanne says
Where can I get arrowroot starch and is it a necessary ingredient? I’ve never heard of it. This looks delicious.
Carolyn says
Whole Foods carries it, as does amazon. It helps thicken the sauce, otherwise it can get a little soupy.
Kathleen says
I have made this several times now. It’s fantastic.
Karen says
Thank you so much for this recipe! I added some chopped carrots and peas to the meat mixture and it turned out great. For anyone wondering how much cauliflower to buy, one large head was just right.
Annette says
I am eating this as I type, and it’s an AWESOME. Of course, I’m a rebel at heart (makes Fist of Rock), so I used this as my inspirational guide to deliciousness and made a significant adjustments…
I bought ground lamb kafka at the local middle eastern market, so it came pre-seasoned, and at under $4/lb it was economical enough, too. I also roasted the cauliflower and
Hannah R. says
I’ve made this before and absolute LOVE it. My boyfriend requested it for tonight so I’ll be making it again. I’m doing all lamb this time because I am a fellow lamb lover! Also, I think I just left out the arrowroot starch last time, but this time I am thinking of subbing xanthan gum. Any idea how much I should use?
Geneva says
This was delicious! Thank you!
Theresa says
Before I started low carb, Shepherd’s Pie was one of my FAVORITES. I made this version last week and it was incredible. No cheating involved! Delicious!! (and lots of leftovers:)
Carolyn says
Yay, so glad!
Lynn R says
Hi! I’m making this soon but using Gluccomannan to thicken instead of arrowroot. I follow Trim Healthy Mama plan and appreciate your recipes!
Carolyn says
Please let me know how it turns out!
Denise S. says
Five Stars! I made this tonight and it is awesome. I substituted the lamb for pork because I don’t like lamb. Other then that, the recipe is perfect. I will be making this over and over. Thank you, Carolyn!!!!
mandy cat says
I, too, love lamb. When we moved to Colorado in 1996, I was all aglow to learn that Coloado was the top lamb producing state in the U.S. My glow faded in a hurry when I found out that almost all of it was shipped elsewhere. I had some wonderful Colorado lamb: in Ithaca NY, Taos NM, Carmel CA …. just never in Colorado.
Carolyn says
That’s funny…sort of!
Heather says
Could I use xantham gum in place of the arrowroot starch? If so, would I use an heatequal amount? Also, is there a nonalcoholic sub for the wine? Thanks!!
Carolyn says
No, you’d use a lot less. Like maybe 1/2 tsp.
Dave Thomas says
Awesome recipe! I made it tonight and absolutely loved it, I did substitute ground venison for the lamb and beef, will be making this again in the future.
Ilana says
I made this for dinner tonight. It was delicious. My family loved it. Thanks for this great recipe.
Celina Gray says
This looks fabulous! I love lamb and can’t wait to try this. Thank you!
Julie Millard says
This is an excellent recipe. I used a combination of ground turkey and turkey Italian sausage. Didn’t have arrowroot so subbed tomato paste. Followed the rest of the recipe exactly. Really great keto dinner and easy to reheat throughout the week. Thank you!
Carolyn says
Your changes sound delicious!
Ayla says
Did you use equal amount of tomato paste?
Sue says
I really love your recipes! Is there any way you could set up the blog so you have a print button? It would make it so much easier to be able to just click ‘print’ and get a properly set up recipe for my files.
Carolyn says
My recipes ARE printable, but ones I do for A Sweet Life may not be. I suggest you email them and ask so that you light a fire under them. I’ve mentioned it to them before!
Reni says
Great idea! I love Shepherds Pie I have also made “Mashed Potatoes” with celeriac root, it has a milder taste than cauliflower. I would mash the CR up and add some sort of country mustard, butter, salt and pepper. I am so going to do this!
Kimi Jones says
Hi Carolyn! I would like to link back to this recipe in a “low carb” roundup on my favorite weeknight meals. Would it be okay if I include one of your images with a link back? I make this recipe at least once a week, so it’s definitely a favorite of mine and my boyfriend. 🙂
Carolyn says
Sure, that’s fine.
Heather says
What can I use instead of red wine?
Pam McEwen says
What can I use instead of Red Wine?
Carolyn says
Broth.
Tera Martindale says
Great recipe the mashed potato cauliflower was to die for. We have to go dairy free so I did change a few things I added half venison half beef I added steamed broccoli to the inside with a small amount of bell peppers and salty olives. For the top I sprinkled nutritional yeast for our cheese thank you so much
Karen Hill says
Made this for dinner tonight….fabulous! I only had grass fed beef and no lamb but it was wonderful. Thank you for all the great recipes.
Angela P. says
It tastes soooo good!
I am currently taking a time off from dairy so instead of butter I added olive oil and instead of wine I used broth. This turned out absolutely amazing. I can’t wait to try it with cheese Yum!!!
My meat wasn’t firm though so it didn’t look exactly like your pictures but the flavour was def there.
Thanks Carolyn
Isis says
This is one of my favorite recipes! I have been making it since you first posted it. After some trial and error, here’s what I found works for me: I make a double batch, divide it equally into ten 3.5×5.5-inch “mini loaf pans,” then freeze them (I have baked them from frozen in a pinch but they turn out better if you defrost them first). Each tin just the right amount for me to eat in one sitting, and once the initial work is done it makes for a super easy, tasty, and healthy dinner on hand for whenever you need it. I have also served it to company (even non-low-carbers!) with a side or two (steamed veggies or salad or garlic bread or a combination thereof). Try this if you haven’t yet, everyone!!
Carolyn says
I love this idea!
Val says
Is it just me that noticed at the top of the recipe it says servings: 8, but in the nutrition panel it says serving 1/10 of pie. Cutting only 8 portions would change the macros.
Carolyn says
sorry, it’s 10 servings. Not sure how that 8 got in there but I am fixing it now. Either way, it’s still very low carb! 🙂
Ashley F says
This is the ultimate comfort food and we love this low carb version!
Sarah Skaggs says
I am so excited to have found a low carb version of this! Thanks!
Anna says
Loving this low-carb version! So delicious!
Steph says
I love shepherds pie but never thought to make it with cauliflower. Can’t wait to make it!
Becky Hardin says
Oh my goodness this sounds so amazing. I have to try it.
Molly Zemek says
This turned out really well. It’s incredibly rich, so I was completely satisfied just eating a small portion which is great! Thank you for all your creative recipes. I have been inspired to cook again after a long hiatus and really motivated to stick with a low carb diet.
Linda says
not a fan of sour cream for the cauliflower mash. what can I use instead
Carolyn says
Cream cheese?