Keto Shepherd's Pie
Servings: 6 people
Calories: 230
A low carb version of a classic cottage pie made with lamb. It’s a tasty baked dish with ground meat and vegetables that’s topped with mock mashed potatoes.
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Ingredients
Meat Mixture
- 2 tablespoons olive oil
- 1 pound ground lamb or beef
- 2 cloves garlic
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 1 cup chopped tomatoes
- 1 cup diced zucchini
- ⅓ cup diced celery about 1 rib
Mashed Cauliflower Topping
- 1 head cauliflower cut into florets
- 4 ounces cream cheese
- ½ cup grated cheddar cheese
- ¼ cup heavy cream
Instructions
Meat Mixture
- Heat oil in large skillet over medium high heat. Add lamb, garlic, onion powder, Italian seasoning, ground black pepper, and salt. Cook and stir until meat is browned.
- Stir in the tomatoes, zucchini, and celery. Cook over medium heat for 10 minutes, stirring occasionally.
Mashed Cauliflower Topping
- Steam cauliflower over boiling water in a covered pot for 8 to 10 minutes. Or cook for 2 minutes in an Instant Pot on high pressure then do a quick pressure release.
- Transfer cauliflower to a food processor. Add in the cream cheese, cheddar cheese, and heavy cream. Process until mixture is smooth. Alternatively, a hand masher or electric mixer can be used to mash everything together.
- Spread the mashed cauliflower mixture over the cooked meat mixture.
Baking
- Bake in a preheated 350°F oven for 20 to 25 minutes or until topping starts to brown.
Video
Notes
In addition to zucchini and celery, any of the following can be added into the meat mixture:
- Cut green beans of asparagus
- Cauliflower rice
- Chopped mushrooms
Nutrition
Serving: 1.25cup | Calories: 230 | Carbohydrates: 9g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 413mg | Potassium: 487mg | Fiber: 3g | Sugar: 4g | Vitamin A: 612IU | Vitamin C: 54mg | Calcium: 137mg | Iron: 1mg
Additional Info
Net Carbs:
6
g
|
% Carbs:
10.8
%
|
% Protein:
12.6
%
|
% Fat:
76.7
%
|
SmartPoints:
9