This Keto Shepherd's Pie has a cheesy cauliflower topping and a rich, rosemary scented filling. It's a low carb casserole that lives up to the name comfort food! Hearty and delicious.
Course Main Course
Cuisine American
Keyword cauliflower shepherd's pie, keto shepherd's pie
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, salt, and pepper and blend until smooth. Set aside.
Filling
Preheat the oven to 400ºF.
In a large skillet over medium heat, brown the lamb until almost cooked through, about 10 to 12 minutes. Using a slotted spoon, remove to a large casserole dish.
Add the onion, red pepper, salt ,and pepper to the pan. Cook until onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
Add the red wine and cook until reduced by about half. Stir in the chopped rosemary, then whisk in the glucomannan. Pour the mixture over the lamb and stir to combine well.
To assemble and bake
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 for 2 to 4 minutes to brown the cheese. Remove and let sit a few minutes before serving.
Video
Notes
Storage Information: Store leftovers in the fridge, tightly wrapped, for up to 5 days. You can also freeze the pie after baking for up to 2 months. Be sure to let it cool completely, and then wrap it tightly to avoid freezer burn.