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Keto Shepherd's Pie Recipe

Gluten Free
Main Dishes
Lunch
★★★★☆
4.5/5
(2170 reviews)
By Zylo Nutritionist Team
Keto Shepherd's Pie
Zylo Recipes

Description

This shepherd's pie is a heartwarming dish, perfect for those evenings when you crave something comforting and satisfying. Imagine a casserole dish filled with layers of savory goodness, each contributing to a symphony of flavors and textures. The base of this delightful creation is a creamy, smooth cauliflower mash.

Its subtle sweetness and velvety texture provide a wonderful counterpoint to the rich filling that lies above. The heart of the shepherd's pie is a robust and flavorful meat filling. Ground beef, browned to perfection, mingles with a medley of sautéed vegetables.

Onions, mushrooms, and celery create an aromatic foundation, their earthy notes deepening as they cook. These ingredients simmer in a luscious gravy made from beef stock, thickened ever so slightly to coat every morsel. The gravy clings to the beef and vegetables, ensuring each bite is packed with flavor.

The simplicity of salt and a bay leaf enhance the savory profile. To elevate the dish, consider adding fresh herbs such as rosemary or thyme. Their fragrant essence will infuse the filling with an herbaceous complexity, adding an extra layer of depth.

Finally, a blanket of melted mozzarella cheese crowns the pie, creating a golden, bubbly crust. The cheese adds a salty, slightly tangy element, its gooey texture contrasting beautifully with the creamy mash and savory filling below. As you take a bite, the combination of flavors and textures is simply irresistible.

The creamy cauliflower, the savory meat, and the melted cheese all come together in perfect harmony. This shepherd's pie is a meal that nourishes the body and soul. It is also convenient because it is easy to prepare ahead of time.

Whether you're cooking for a family dinner or preparing individual portions for the week, this dish is sure to please. It's a classic comfort food, reimagined with a focus on fresh ingredients and satisfying flavors.

Preparation Time

Prep Time
25 min
Cook Time
45 min
Total Time
1 h 10 min

Nutrition Information

Per 1 bowl serving
C
Calories
550 Kcal
C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g
P
Protein
35 g
C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g
Cholestrol 150 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
    2.
    Mushrooms White Raw
    Mushrooms White Raw
    8 oz
    3.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.25 tsp
    4.
    Onion
    Onion
    1 medium - 2 1/2" diameter
    5.
    Celery
    Celery
    4 medium - stalk - 7 1/2" to 8" long
    6.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.25 tsp
    7.
    Hamburger or ground beef, 85% lean
    Hamburger or ground beef, 85% lean
    2 lb
    8.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.25 tsp
    9.
    Beef broth
    Beef broth
    3 cup
    10.
    Arrowroot powder
    Arrowroot powder
    1.67 tbsp
    11.
    Cauliflower
    Cauliflower
    2 lb
    12.
    Coarse Kosher Salt
    Coarse Kosher Salt
    0.25 tsp
    13.
    Butter
    Butter
    3 tbsp

Instructions

    1.
    Preheat an oven to 350°F (175°C). Prepare a large pot with boiling water for the cauliflower. Simultaneously, begin prepping the filling ingredients: dice the white onion, slice the mushrooms (remove the stems), and slice the celery. Remove the stem and leaves from the cauliflower head and cut them into large chunks. Preheat a large saute pan over medium-high heat. Add the olive oil and swirl to coat. Add the sliced mushrooms and cook until lightly browned, salting with 1/4 tsp kosher salt.
    2.
    Add the diced white onion and celery to the saute pan. Cook until the vegetables are translucent, salting the mixture with 1/4 tsp kosher salt.
    3.
    Add the ground beef to the pan. Cook and crumble until no longer pink. Season with 1 1/4 tsp kosher salt and stir well to combine.
    4.
    Pour in the beef broth and add the arrowroot powder. Stir continuously until the mixture thickens into a gravy. Add a bay leaf (optional) to simmer in the broth. Allow the mixture to cool on the stove while you prepare the cauliflower.
    5.
    Cook the cauliflower in the boiling water for about 1 minute, until it becomes slightly translucent but not overly soft. This short blanching time helps retain its flavor.
    6.
    Drain the cauliflower thoroughly. Then, process it in a food processor in three batches, adding 1 tbsp of butter to each batch. This will create a smooth, creamy mash.
    7.
    Place each batch of cauliflower puree into the bottom of a 9" x 13" casserole dish. Add 1/2 tsp kosher salt to the cauliflower puree, mix well, and spread it evenly across the bottom of the dish.
    8.
    Carefully pour the prepared beef mixture evenly over the layer of cauliflower puree in the casserole dish.
    9.
    Generously top the beef mixture with shredded mozzarella cheese, ensuring an even layer across the entire surface.
    10.
    Bake in the preheated oven for 30 minutes, or until the cheese is melted, bubbly, and golden brown. Allow to cool slightly before serving.