Keto shepherd's pie
Rich lamb mince in a savoury reduced gravy, topped with a creamy cheesy cauliflower mash — comfort food without the carbs.
Shepherd’s pie without the potato? Yes please. This keto version replaces the starchy topping with a rich, creamy cauliflower and cheddar mash so you keep the comfort and ditch the carbs. It’s a proper midweek winner — fills the house with roast-y lamb and melted cheese aromas, and it reheats brilliantly for lunch the next day.
Ingredients
- 600 g lamb mince
- 15 ml olive oil — about 1 tbsp
- 60 g butter
- 1 brown onion — large, finely diced
- 3 garlic — cloves, finely chopped
- 2 celery — sticks, finely diced
- 150 g chestnut mushrooms — sliced
- 15 g tomato purée — about 1 tbsp
- 5 ml Worcestershire sauce
- 200 ml lamb stock — hot
- 5 ml dried thyme
- 5 ml dried rosemary — crushed
- 0 ml xanthan gum — to thicken — small amount, optional if you prefer reduction
- 800 g cauliflower — broken into florets
- 60 ml double cream
- 100 g cheddar cheese — grated
- sea salt — to taste
- black pepper — to taste
- 10 g fresh parsley — chopped, to garnish
Equipment
- ovenproof dish (about 20 x 25 cm)
- food processor or hand blender (or potato ricer)
- large frying pan
- large saucepan
Instructions
Preheat the oven to 200°C fan/220°C conventional. Meanwhile, bring a large saucepan of salted water to the boil and add the cauliflower florets. Cook until very tender when pierced with a knife, about 12 minutes. Drain thoroughly in a colander and leave to steam-dry for 3–5 minutes.
While the cauliflower cooks, heat the olive oil in a large frying pan over medium–high heat. Add the lamb mince and brown it, breaking it up with a spoon, until there is no pink and some caramelised bits form, about 8 minutes.
Push the meat to one side of the pan, add half the butter to the empty space and then the brown onion, garlic, celery and chestnut mushrooms. Cook, stirring, until the veg is soft and the mushrooms have released their moisture, about 6 minutes.
Stir in the tomato purée, Worcestershire sauce, dried thyme and dried rosemary. Pour in the hot lamb stock, bring to a simmer, then reduce the heat and simmer gently until the mixture has reduced slightly and is saucy, about 12 minutes. If you want a thicker, glossy gravy, sprinkle the xanthan gum evenly over the surface and whisk in very quickly — use only a little.
Season the meat mixture with sea salt and black pepper to taste, then remove from the heat. Stir through about 30 g of the grated cheddar for extra richness if you like.
Transfer the drained cauliflower to a food processor or a large bowl. Add the double cream, remaining butter and most of the remaining cheddar (reserve a little for the top). Blitz or mash until very smooth and creamy — if using a bowl, use a hand blender or potato ricer and beat well. Season with sea salt and black pepper.
Spoon the lamb mixture into an ovenproof dish (about 20 x 25 cm). Smooth the meat level, then spread the cauliflower mash on top. Use a fork to create peaks — these brown nicely. Scatter the reserved cheddar over the surface.
Bake in the preheated oven until the top is golden and the filling is bubbling at the edges, about 25 minutes. If you want extra browning, place under a hot grill for 1–2 minutes at the end — watch carefully.
Leave the pie to rest for 10 minutes before serving — this helps the filling set so it doesn’t run when you cut it. Scatter over the chopped fresh parsley to finish.
Tips
- Dry the cooked cauliflower well — squeeze in a clean tea towel or pat with kitchen paper to avoid a watery mash.
- If you don’t own xanthan gum, simply simmer the meat longer to reduce the liquid; the filling will still thicken as it cools.
- Make the meat filling a day ahead and refrigerate; assemble and bake just before serving to save time on the night.
- To get a really smooth mash, use a food processor or hand blender; for a slightly lighter texture, fold in an extra 1 tbsp double cream.
- Leftovers keep in the fridge for 3 days or freeze in portions for up to 2 months. Defrost overnight and reheat covered in a low oven.
Substitutions
lamb mince → beef mince, same weight
Stays closecauliflower → swede (rutabaga), cooked and mashed, same weight — slightly sweeter and higher carb
Noticeably differentcheddar cheese → grated Gruyère or mature Swiss, same weight — creamier, nuttier top
Stays closexanthan gum → no xanthan — reduce the filling longer until saucy and slightly thickened
Stays close
Nutrition
Per serving · estimated
- 750
- Calories
- 39 g
- Protein
- 16 g
- Carbs
- 59 g
- Fat
- 6 g
- Fibre
- 5 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make this ahead and freeze it?
Yes — freeze before baking for up to 2 months. Defrost overnight in the fridge, then bake from cold for an extra 10–15 minutes until piping hot through.
Is cauliflower mash a good stand-in for potato on keto?
Absolutely — cauliflower gives a similar texture once well drained and blended, and with butter, cream and cheese it’s rich and satisfying with far fewer carbs.
My mash is watery — how do I fix it?
Return the mash to a hot saucepan and stir over medium heat for 1–2 minutes to evaporate moisture, or drain better after boiling next time and pat with kitchen paper.
Can I use pre-riced cauliflower?
Yes — 600–650 g pre-riced should work (it cooks faster). Make sure to squeeze out any excess moisture before blending with cream and butter.
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