Traditional shepherd's pie with lamb gets a low carb makeover using mashed cauliflower and cheddar cheese. True keto comfort food!
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.
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.