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A serving of keto Shepherd's Pie on a white plate.
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5 from 2 votes

Keto Shepherd's Pie

This Keto Shepherd's Pie may be slightly more work than some out there, but for HUGE benefit - the top layer actually tastes like potatoes!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: British, Irish
Diet: Diabetic, Gluten Free
Servings: 12 Servings
Calories: 236kcal


1 9 x 13" Baking pan


Cauliflower Mash Layer:

  • 2 Turnips
  • 1 Large cauliflower cut into florets
  • 4 oz Cream cheese
  • 2 tablespoon Butter
  • Salt and Pepper
  • 1 Large egg

Base Layer:

  • 2 lbs Ground meat of choice
  • 1 tablespoon Olive oil
  • 1 Carrot grated
  • 1 Small onion finely chopped
  • 8 oz Mushrooms chopped
  • 2 Garlic cloves pressed or finely minced
  • ½ teaspoon Black pepper
  • ½ teaspoon Rosemary
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Summer savory
  • ½ teaspoon Xanthan gum
  • ¾ cup Chicken or beef broth


  • 1 cup Shredded Parmesan cheese


Cauliflower Layer:

  • Peel and chop the turnips, place in a pot of boiling water. Boil until easily mashable.
  • In the meantime, cut the cauliflower into florets. Place in a large microwave safe dish, along with ⅓ cup water. Cover with plastic wrap, and microwave on high for 12-15 minutes. It should be VERY soft and easy to mash.
  • Once cauliflower and turnips are BOTH soft and mashable, add both to a food processor, along with the cream cheese and butter. Blitz until very smooth.
  • Season with salt and pepper, to taste, then add the egg to the blender and blitz until well combined. Set aside.
  • Preheat oven to 375 F.

Base Layer:

  • In a large pan, cook ground meat in olive oil until soft, breaking up the chunks as you go.
  • Add carrot, onion, mushrooms, and garlic, continue cooking until veggies are tender, and liquid has mostly cooked off.
  • In a small bowl, mix together the pepper, rosemary, salt, summer savory, and xanthan gum. The goal is to get the xanthan gum well distributed, to avoid clumping.
  • Whisk spice mixture into the chicken broth, then add to the pot of meat and veggies. Stir until well combined and broth mixture starts to thicken. Remove from heat.
  • Transfer meat and vegetable mixture to a 9 x 13" pan. Evenly spread cauliflower mixture over the meat mixture, then sprinkle with Parmesan cheese.
  • Bake at 375 for 20-25 minutes, or until heated through and Parmesan is golden.


Calories: 236kcal | Carbohydrates: 7g | Protein: 19g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 418mg | Potassium: 710mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1131IU | Vitamin C: 30mg | Calcium: 143mg | Iron: 1mg