Low Carb Shepherd’s Pie

This shepherd's pie recipe is keto approved thanks to a whipped cauliflower mash topping that covers juicy ground lamb and veggies. Pop it in the oven until hot and bubbly and enjoy this easy to make shepherd's pie.

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easy shepherds pie

I wanted to share with you an easy shepherd’s pie recipe that is perfect for the low carb diet. All you have to do is swap starchy mashed potatoes with keto approved whipped cauliflower mash. The shepherd’s pie is loaded with juicy ground lamb and lots of yummy veggies, topped with the cauliflower mash, and baked in the oven. This is the perfect dish to make ahead of time and reheat when needed.

If you are looking for more keto comfort food, make sure to check out my Mexican tater tot casserole and instant pot chicken cacciatore.

How To Make A Low Carb Shepherd’s Pie Recipe

The first thing you need to do is make a keto cauliflower mash to cover the top of the shepherd’s pie instead of mashed potatoes. Boil the florets from 2 heads of cauliflower in salted water with 5 cloves of garlic for 7-8 minutes. Once soft, add the florets to a blender along with 2 tablespoons of good butter, grated pecorino cheese, and blend until smooth and creamy. This keto mash is so silky and smooth, you won’t even miss the potatoes.

Make the filling for the shepherd’s pie by cooking the onions, celery, zucchini, and green pepper until soft. Add some garlic, tomato paste, and cook a few minutes longer. Add two pounds of ground lamb to the pan and raise the heat to medium-high. You can also use ground beef for this recipe, but then it’s called a cottage pie.

To give the shepherd’s pie a nice boost of flavor, I like to add 1 teaspoon of tamari soy sauce, which replaces Worcestershire sauce because it has sugar. It’s like adding a little shot of umami to the pie. Add a splash of beef stock, some fresh parsley, cook a few more minutes, and then top with the low carb cauliflower mash.

Bake the shepherd’s pie in a 450 degree F oven for 10 minutes and then broil on high for 5 minutes until the topping has some color. Make sure to allow the hot shepherd’s pie to cool for 20-30 minutes or it will fall apart when you scoop it out.

easy shepherds pie
keto shepherds pie recipe

Can Shepherds Pie Be Made Ahead Of Time?

Shepherds pie is the perfect recipe to be made ahead of time as the flavors actually get better the next day. You can store the pie in the fridge for 5 days or freeze for 2 months. When ready to enjoy, thaw and heat in a 350 degree F oven for 10 minutes or until the filling is hot. This shepherds pie recipe is actually part of a meal prep in our new keto cookbook coming out in May!

Is Shepherd’s Pie Made With Lamb Or Beef?

Shepherd’s pie is traditionally made with ground lamb. If you want to use ground beef, then it is called a cottage pie, but will be equally as tasty.

Make sure to check out my other keto comfort food recipes:

easy shepherds pie

Low Carb Shepherd's Pie Recipe

Course: Main Course
Cuisine: irish
Keyword: keto, keto pie, low carb, shepherds pie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 3485 kcal
Author: Bobby Parrish

This easy shepherd's pie recipe is perfect for the low carb keto diet thanks to the whipped cauliflower mash topping. Cook the veggies in an oven safe pan brown the ground lamb, top it with the mash, and cook in the oven. Such an easy shepherd's pie recipe that can be made ahead of time.



For the shepherd’s pie:

  • 2 pounds ground lamb
  • ½ an onion diced
  • 2 stalks celery diced
  • 1 large zucchini diced
  • 1 green bell pepper diced
  • ½ teaspoon dried thyme
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • ¼ cup beef stock/broth
  • 1 teaspoon of tamari soy sauce
  • 1-2 teaspoons fresh Italian parsley chopped
  • Olive or avocado oil
  • Kosher salt & fresh pepper

For the cauliflower mash topping:

  • 2 heads of cauliflower
  • 5 cloves garlic peeled
  • ¼ cup grated parmesan or pecorino romano cheese
  • 2 tablespoons unsalted grass-fed butter or ghee
  • Kosher salt & fresh pepper


  1. Make the cauliflower mash by bringing a large pot of water to the boil and cutting the cauliflower into large bite size florets. Season the boiling water with 1 tablespoon of salt and boil the cauliflower florets along with the garlic for 7-10 minutes, or until you can mash the cauliflower with a fork. Make sure not to over-boil the cauliflower, as it will get too watery and ruin the mash. Save 1 cup of the boiling water, strain the cauliflower and garlic, and place them in a blender. Add a ¼ cup of grated cheese, 2 tablespoons of butter, ¼ teaspoon of salt, and a few cracks of pepper to the blender with the cauliflower. Blend until smooth and creamy, using a plunging stick to help blend the cauliflower. If the mash is too thick, add just a bit of reserved water. Blend well until smooth and creamy and check for seasoning, you may need more salt. Set aside.
  2. To make the pie, pre-heat oven to 450 degrees F and pre-heat a 12 inch cast iron or oven safe skillet just over medium heat. Add 1 tablespoon of oil along with the onions, celery, zucchini, bell pepper, thyme, ½ teaspoon of salt, and a few cracks of pepper. Mix well and cook for 7 minutes and then add the garlic and cook until the veggies are very soft. Add the tomato paste and cook for 1 minute. Turn the heat to medium-high and add the lamb along with 1 teaspoon of salt and a few cracks of pepper. Use a spatula to break up the lamb into small pieces while it cooks. When the lamb is almost cooked through, add the beef stock and tamari soy sauce and turn the heat down to low. Tamari replaces Worcestershire sauce in this recipe which has sugar. Add 1.5 teaspoon of parsley, mix well, and turn the heat off as soon as the lamb is cooked through. Press the lamb mixture evenly into the pan, pour the cauliflower mash topping over, and smooth it out to the edges. Grate some cheese leftover from the mash over the top if desired and bake for 10 minutes. Turn the broiler to high and cook until the top is golden in spots for about 3-5 minutes. Remove from oven and allow to cool for 20-30 minutes.
  3. The shepherd’s pie will keep in the fridge for 5 days or can be frozen for 2-3 months. Re-heat in a 350 degree F for 10-13 minutes. If you are using a microwave cover the food with a wet paper towel. This will keep the food moist. Enjoy!

Recipe Video

Recipe Notes

Macros for the entire shepherd’s pie:
3485 calories
55 grams of net carbs
89 grams of total carbs
255 grams of fat
196 grams of protein
34 grams of fiber

Nutrition Facts
Low Carb Shepherd's Pie Recipe
Amount Per Serving
Calories 3485 Calories from Fat 2295
% Daily Value*
Fat 255g392%
Carbohydrates 89g30%
Fiber 34g142%
Protein 196g392%
* Percent Daily Values are based on a 2000 calorie diet.

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4 thoughts on “Low Carb Shepherd’s Pie”

  1. So good!! My mash didn’t come out as smooth as it looks on the video, but it’s my first time. Also I made it with ground beef. It was a hit! Thx flavcity

    1. So glad you loved it! Equally delicious to make it with ground beef, though technically it is then considered “cottage pie” 🙂 .

  2. OMG! Loving this recipe. Made it yesterday and eating leftovers today. The tomato paste really gives it a touch of tangy flavor. I lost 17 lbs in a month on keto, low carb and intermittent fasting. Didn’t know what to eat or cook until I discovered FlavCity. Thanks Bobby! I also preordered the coolbook and can’t wait!

    1. YOU ROCK!!! GREAT JOB on that weight loss! So happy you found us, are rocking out the recipes, and that you’ve ordered the book! I know you will love it and I cannot wait until you actually have it! Keep on cookin’!

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