Keto Shepherd’s Pie

This recipe is SOOOO delicious! If you feel more satisfied, sustained, and lean when you eat a lower carb (but plenty of veggies), higher fat and moderate protein diet, this recipe is for you. If you’re not sure what your best “fuel mix” is, give it a try (and also, reach out to me to talk about how to test for the best foods for your body).

I used the recipe from this site: with slight modifications (noted below)


Cauliflower mash

  • 1½ lbs cauliflower (can also use riced or frozen)
  • ½ cup crème fraîche or sour cream (I used sour cream)
  • 1 egg (I’ve made it with and without the egg and there isn’t a taste difference that I could tell–the mash holds together a little better with it)
  • 3 oz. butter, melted
  • ½ leek, finely chopped (I included this with the meat rather than in the cauli mash)
  • 5 oz. cheddar cheese, shredded
  • salt and ground black pepper

Meaty Goodness

  • 1¾ lbs ground lamb or ground venison or beef (if you are a Santa Cruz local, Staff of Life has a blend of venison and beef that is AWESOME)
  • 2 tbsp Worcestershire sauce (I like Lea & Perrins)
  • 2 tbsp tamari soy sauce (wheat free)
  • ½ tbsp tabasco (I omitted this)
  • 1 tsp onion powder
  • salt and pepper to taste
  • 1 tbsp butter, for frying

How to:

  1. Preheat the oven to 400°F
  2. Wash and cut the cauliflower into smaller pieces (or use riced OR frozen cauli to make it even faster and easier). Steam until soft. Drain thoroughly.
  3. Mash the cauliflower with a hand mixer or food processor. Mix in crème fraîche or sour cream, egg (if using), butter, leek and half of the cheese. Season with salt and pepper.
  4. Fry the ground meat in butter. Add the sauces and the spices.
  5. Spread the meat out in an oven-proof dish, cover with the cauliflower mash and top with the rest of the cheese.
  6. Bake in the oven for 20 minutes or until cheese is melted.


In health, Rebecca

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