The best keto shepherd’s pie is easy to make, packed with flavor, and perfect for low-carb, keto, paleo, and Whole30 eating. This version uses ground lamb and a creamy mashed cauliflower topping in place of potatoes. It’s full of vegetables and can be prepared ahead for simple weeknight dinners or meal prep.
If you prefer a more traditional version, there’s a paleo shepherd’s pie made with ground beef and sweet potatoes. For this low-carb recipe, swap the potato topping for mashed cauliflower and use your favorite ground meat if you like.
This keto shepherd’s pie
- Is simple to make and can be prepped ahead
- Works well for meal planning and family meal prep
- Is easily adapted — use any preferred ground meat
- Tastes great reheated or cold as leftovers
- Is rich, comforting, and full of savory flavor
How to make keto shepherd’s pie
Start by making the cauliflower puree. Steam cauliflower until very tender (microwave or stovetop steamer both work). In a blender or food processor, combine the steamed cauliflower, garlic powder, non-dairy milk, nutritional yeast, butter or ghee, salt, and pepper. Process until smooth and creamy, scraping the sides as needed. Set aside.
Preheat the oven to 375°F. Heat an oven-safe skillet or a large saucepan over medium-high heat and add the oil. Crumble in the ground lamb and season with salt and pepper. Brown the lamb, breaking it up with a wooden spoon. When cooked, remove the lamb with a slotted spoon and set aside.
Reduce heat to medium and add the diced carrots. Stir to coat and cook about 2 minutes, then add the diced onion and cook until softened, about 4 minutes. Add the minced garlic and cook one more minute, stirring constantly. Stir in the diced bell pepper, diced zucchini, and Italian seasoning and cook for another 2 minutes.
Add the bone broth (or low-sodium chicken broth) and crushed tomatoes to the pan, stir to combine, and return the browned lamb to the skillet. Stir in the frozen peas and simmer for about 2 minutes to thicken the sauce and let flavors meld. Taste and adjust salt and pepper as needed.
Spread the mashed cauliflower evenly over the lamb and vegetable mixture. Smooth the top with a spoon or spatula and sprinkle with chopped parsley if desired. Bake for 20–25 minutes, until the filling is bubbling and the top begins to turn golden. If using an oven-safe skillet, place it on a baking sheet before putting it in the oven to catch any spills.
Remove from the oven and let rest for about 10 minutes before serving.
Nutritional information for keto shepherd’s pie
This shepherd’s pie keeps well in the fridge in an airtight container for several days. The recipe yields about 6 generous servings; you can divide it into smaller portions if desired.
Approximate nutrition per serving (based on 6 servings):
- Carbohydrates: 19 g
- Protein: 21 g
- Fat: 30 g
- Calories: 436 kcal
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The Best Keto Shepherd’s Pie
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Ingredients
Cauliflower Puree
- 1 ½ pounds cauliflower florets
- 1 teaspoon garlic powder
- ½ cup non-dairy milk (see notes)
- 2 tablespoons nutritional yeast
- 3 tablespoons grass-fed butter or ghee
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Shepherd’s Pie
- 1 ½ tablespoons avocado oil or ghee
- 1 pound ground lamb
- ½ cup diced carrots
- 1 cup diced yellow onion
- 4 garlic cloves, minced
- 1 yellow bell pepper, diced
- 2 zucchinis, diced
- 2 teaspoons Italian seasoning
- ½ cup bone broth or low-sodium chicken broth
- ¾ cup crushed tomatoes
- 1 ½ cups frozen peas
- Kosher salt and black pepper, to taste
Instructions
- Make the cauliflower puree: steam the cauliflower until soft, then blend with garlic powder, non-dairy milk, nutritional yeast, butter or ghee, salt, and pepper until smooth. Set aside.
- Preheat oven to 375°F. Heat an oven-safe skillet or large saucepan over medium-high heat and add the oil. Crumble in the lamb, season with salt and pepper, and brown. Remove cooked lamb and set aside.
- Reduce heat to medium and add the carrots. Cook 2 minutes, then add the onions and cook until softened, about 4 minutes. Add garlic and cook 1 minute more. Stir in bell pepper, zucchini, and Italian seasoning and cook 2 minutes.
- Add broth and crushed tomatoes, stir, then return the lamb to the skillet. Stir in the peas and simmer for about 2 minutes. Taste and adjust seasoning.
- Spread the cauliflower mash over the filling, smooth the top, and bake 20–25 minutes until bubbling and lightly golden. If using an oven-proof skillet, place it on a baking sheet before baking.
- Remove from oven and let rest about 10 minutes before serving. Leftovers keep refrigerated for at least 5 days or frozen for several months.
Notes
Cooking vessels: Use an oven-safe skillet or casserole dish. You can cook the filling in a large saucepan and transfer it to a baking dish before topping with the cauliflower puree.
Cauliflower: Buy pre-cut florets or break apart a medium to large head of cauliflower into florets yourself.
Non-dairy milk: Choose a creamy non-dairy milk for a smooth puree; very low-fat options may make the mash less creamy.
Ground meat: Ground lamb or beef (85–90% lean) work best for a juicy filling. Leaner meats like chicken or pork can dry out the filling.
Nutrition
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