Low-carb and gluten-free Shepherd's Pie is quintessential, hearty comfort food. The kind of meal that feels right for Sunday dinner- a casual, family-style dish that everyone will naturally gather around.
Creamy, roasted mashed cauliflower stands in for the potatoes that are traditionally used in shepherd's pie to keep things low carb, while ground lamb (or beef) cooked with a medley of veggies make a flavorful, meaty base.
The best part about this gluten-free shepherds pie recipe? It's also low-carb, keto-friendly and dairy optional.
Load it up with a delicious cheesy topping for a layer of melted, gooey goodness, or omit the cheese and sprinkle on an assortment of fresh herbs instead.
However you make this gluten-free and keto cottage pie, it's sure to become a comfort food favorite.
My whole family devours it each time I make it. I don't think we've ever ended up with leftovers, come to think of it. It's just that good.
And speaking of comfort food, this dish is one that I feel is simply mandatory during the cooler winter months. It's right up there on my list of favorites along with Crockpot No Bean Chili, Low-carb Green Chicken Enchiladas and Keto Pot Roast with Gravy.
what is shepherd's pie?
Traditional Shepherd's pie (often called "cottage pie") is ground lamb topped with a layer of creamy mashed potatoes and baked in the oven- the ultimate comfort food!
Today, many variations of this hearty meal exist, including recipes with sweet potatoes and vegan mushroom fillings.
A gluten-free Shepherd's pie is really simple to make and with its rich and savory cauliflower mash topping, this recipe easily turns into a low-carb and keto cottage pie!
why you'll love it
This low carb and gluten-free Shepherd's pie recipe has incredible depth of flavor. You won't even miss the potato topping!
The roasted cauliflower mash topping is extra rich and creamy (thanks to a secret ingredient) and the meat layer is intensely savory.
Aromatics like onion, celery, garlic and rosemary make this dish a winner.
Keto cottage pie is:
- simple to make
- hearty and nutritious
- family-friendly (yes, it's kid-approved too!)
- low-carb, gluten free, dairy optional and keto diet friendly.
the ingredients
Here's a look at what you will need for this gluten free Shepherds pie recipe:
- whole head of cauliflower
- avocado oil or olive oil
- sea salt and black pepper
- garlic powder
- yellow onion
- carrot
- celery
- minced garlic
- dried thyme
- fresh rosemary
- ground lamb or ground beef (grass-fed if possible)
- beef broth or beef stock
- gluten-free Worcestershire sauce or coconut aminos
- tomato paste (I prefer Cento "double concentrated" - or similar- over canned paste)
- xanthan gum (optional but it will slightly thicken the meat mixture)
- butter or vegan butter (optional)
- egg yolk
- heavy cream or coconut cream (the thick cream at the top of a can of coconut milk)
- grated cheddar cheese, parmesan cheese or Gruyere cheese (optional)
a low-carb and gluten-free shepherd's pie recipe
While there is a bit of chopping and a few extra steps involved, it's so worth it and it's actually quite simple to prep. (You can watch a quick step-by-step here).
For even more ease, use up leftover cauliflower mash or make the roasted cauli mash topping up to two days in advance.
Here's a look at the steps required but be sure to scroll to the bottom of the page to view the printable recipe card.
- Roast the cauliflower. Spread the florets onto a lined baking sheet, drizzle with oil and season with garlic powder, salt and pepper. Roast at 425°F until tender, about 25 minutes.
- Make the low-carb shepherd's pie filling. Heat the avocado oil in a large skillet, then cook the onion, carrot and celery for about 5 minutes over medium heat. Add the garlic and herbs, then crumble in the ground meat. Cook until browned, about 7-10 minutes.
- Simmer. Drain out any excess oil from the pan. Combine the broth, Worcestershire sauce (or coconut aminos), tomato paste and xanthan gum in a small dish, then pour it into the pan. Bring to a boil, then reduce to low heat and simmer for 20-25 minutes. When it's done, transfer the meat filling to a large casserole dish or pie dish. Spread the beef mixture evenly across the bottom and let it cool.
- Make the cauliflower mash. When the cauliflower is done, transfer the florets to a high-speed blender and add the butter (optional), egg yolk, cream or coconut cream, and salt to taste. Blend until smooth, adding more cream if needed.
- Top and bake. Spoon the cauliflower mash onto the meat, forming an even layer on top. Sprinkle shredded cheese (optional), then bake at 350°F for 15-20 minutes.
tips for the best results
- Simmer the meat mixture until it reduces slightly and the celery and carrots are tender, otherwise you'll end up with crunchy veggies.
- Depending on the fat content of your meat, you may have extra oil in the pan after browning the meat. If so, carefully drain it out (or spoon it out) before adding the liquid ingredients. This will prevent excess oil from pooling at the bottom of the casserole.
- Xanthan gum is optional but it will help the juices in the meat mixture thicken a bit.
- I use a standard, 9" or 10" pie dish for this cauliflower shepherd's pie, but you can also make it in a square, 8" baking dish or a rectangular 9" casserole dish.
- The egg yolk will cook from the residual heat of the roasted cauliflower florets. It gives the cauli mash an extra rich flavor and is especially recommended if you choose to make this dairy-free.
- Store any leftover keto cottage pie in an airtight container or covered with plastic wrap or aluminum foil in the refrigerator. It will keep well for up to five days.
ingredient substitutions
- If omitting the cheese topping, you can add 1-2 tablespoons of nutritional yeast to the cauli mash. Top the keto shepherd's pie with fresh herbs like chopped parsley, fresh thyme or rosemary, or a sprinkle of chopped chives.
- You can substitute ground turkey for ground beef or lamb if you want a leaner option. I recommend substituting the beef broth for vegetable broth or chicken broth.
recipe variations
While I haven't tried all of these variations of shepherds pie, here are a few ideas for other ingredients that would be tasty in this low carb version:
- shallots
- sliced leeks
- cubed turnip
- ground bison (or other ground meat/game meat)
- caramelized onions
- mushrooms
- green onions or chives (stirred into the roasted cauliflower mash)
- roasted garlic (blended into the cauli mash)
- shredded beef (a great way to use up leftover pot roast!)
what to serve with keto cottage pie
While this dish is a standalone meal, it's also delicious with these sides:
- keto cornbread
- savory almond meal bread
- keto buttermilk biscuits
- pumpkin soup with carrot and ginger
- keto mushroom soup
I hope you love this easy keto shepherd's pie recipe as much as my family does. A yummy blend of herbs and aromatics infuse the meat with so much flavor.
It's cozy, it's comforting, and so good you won't even remember you're getting a hearty serving of veggies, too.
If you give it a try and enjoy this recipe, please consider leaving a comment and/or star review below!
you might also love...
- Roasted cabbage sausage soup
- Low-carb bruschetta chicken
- Keto meatloaf
- Easy keto chicken parmesan
- Keto bourbon chicken
- Keto and gluten-free chicken pot pie
Low Carb and Gluten Free Shepherd's Pie (Cottage Pie)
This keto-friendly and gluten-free Shepherd's pie is a cozy, hearty dish that's the epitome of comfort food. Roasted cauliflower mash tops a meaty and savory filling infused with aromatics and herbs. It's also completely dairy optional!
Ingredients
- 3-½ tablespoons avocado oil, divided (or sub olive oil)
- 1 large head of cauliflower, cut into florets
- salt and pepper
- ½ teaspoon garlic powder
- 1 cup chopped yellow or white onion
- ½ cup chopped carrot
- ½ cup chopped celery
- 2 teaspoons minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon fresh rosemary, chopped
- 1 pound ground lamb or ground beef, grass-fed when possible
- ½ cup beef broth
- 2 tablespoons gluten-free Worcestershire sauce (or sub coconut aminos)
- 2 tablespoons tomato paste (preferably "double-concentrated" in a tube)
- ¼ teaspoon xanthan gum (optional)
- 1 egg yolk
- 2-3 tablespoons butter (see notes for dairy-free version)
- ¼ cup whipping cream or canned coconut cream
- ½ cup grated cheddar, Gruyere, or parmesan
Instructions
- Preheat the oven to 425°F. Spread the cauliflower florets onto a parchment-lined baking sheet. Drizzle with 2 tablespoons of the oil and season with garlic powder, salt and pepper.
- Roast the cauliflower at 425°F until tender, about 25 minutes. It is done when the edges are charred and you can easily pierce it with a fork. Continue on to prepare the meat mixture while the cauliflower roasts.
- Heat the remaining avocado oil in a large pan or skillet over medium heat, then cook the onion, carrot and celery for about 5 minutes.
- Add the garlic and herbs to the pan, then crumble in the ground meat. Cook until the meat is browned, about 7-10 minutes.
- Carefully drain out any excess oil from the pan and discard. Return the pan to the stovetop.
- In a small dish, whisk together the broth, Worcestershire sauce (or coconut aminos), tomato paste and xanthan gum. Pour the liquid into the pan and stir to combine.
- Bring the meat mixture to a boil, then reduce to low-medium heat and simmer for 20-25 minutes, stirring occasionally. The liquid will reduce and thicken slightly. It is done when the carrots and celery pieces are tender.
- Transfer the meat to a pie dish (or similar baking dish). Spread it evenly across the bottom and let it cool while you prepare the cauliflower mash.
- When the cauliflower is done, reduce the oven temperature to 350°F. Transfer the hot florets to a high-speed blender and add the butter, egg yolk, cream, and salt to taste. Blend until smooth, scraping down the sides at least once, and adding more cream if needed.
- Spoon the cauliflower mash onto the meat, forming an even layer on top. Sprinkle shredded cheese on top (optional), then bake at 350°F for 15-20 minutes.
- Remove from the oven and let it cool at least 5 minutes before serving.
Notes
- I cut the carrot, celery and onion pretty small so they cook quickly. It also ensures the veggies are tender and not crunchy in the meat mixture.
- Taste the meat mixture before transferring it to the pie dish. Add more salt and pepper, if needed.
- Draining the excess oil will prevent it from pooling at the bottom of the casserole.
- Xanthan gum is optional but it will help the juices in the meat mixture thicken a bit.
- I use a standard, 9" or 10" pie dish for this cauliflower shepherd's pie, but you can also make it in a square, 8" baking dish or a rectangular 9" casserole dish.
- The egg yolk will cook from the residual heat of the roasted cauliflower florets. It gives the cauli mash an extra rich flavor and is especially recommended if you choose to make this dairy-free.
- Dairy-free shepherd's pie: Use coconut cream instead of whipping cream, omit the butter (or use vegan alternative) and add 1-2 tablespoons of nutritional yeast to the cauli mash (optional). Omit the cheese topping. Garnish the baked shepherd's pie with fresh herbs like chopped parsley, fresh thyme or rosemary, or a sprinkle of chopped chives.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 465Total Fat: 34gSaturated Fat: 11gTrans Fat: 1gCholesterol: 62mgSodium: 228mgCarbohydrates: 13gNet Carbohydrates: 8gFiber: 5gSugar: 6gProtein: 26g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!