Low Carb Keto Shepherd's Pie with Garlic Cauliflower Mash
This low carb and keto shepherd's pie with garlic cauliflower mash is the perfect cozy meal. Make this shepherd's pie from scratch as have detailed below or use Thanksgiving leftovers to create this hearty, filling meal.
Equipment
Ingredients
- Preheat the oven to 400 degrees
Cauliflower celery root garlic mash topping
- 1/2 cup raw cashews, soaked in boiling water
- 1 pound cauliflower florets
- 1 pound celery root, cubed
- 2 tbsp olive oil or grass fed butter
- 2 heads garlic, roasted
- 1 tsp sea salt
- 1/2 tsp black pepper
Meaty filling
- 2 tbsp olive oil
- 1 cup onion, small dice
- 1 cup celery, small dice
- 1/2 cup carrot, peeled and diced small
- 3 cloves garlic minced
- 1 1/2 pounds ground lamb, grass fed ground beef, ground turkey, or leftover thanksgiving turkey chopped into a small dice
- t tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp psyllium husk or cassava flour to thicken the filling
- 2 tsp tomato paste
- 1 cup chicken broth
- 1 tsp coconut aminos or Worcestershire sauce
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 cup English peas fresh or frozen
Instructions
To make the garlic mash topping
- Soak the cashews in boiling water and allow to sit and soften while you prep the vegetables.
- Peel the celery root and cut into 1/2-inch dice.
- Cut head of cauliflower into quarters and then break florets apart.
- Place celery root and cauliflower in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and celery root is easily pierced with a knife point, about 10 to 15 minutes.
- Cut the tops off of the heads of garlic and place on a square of foil. Drizzle with olive oil and bake in the oven until golden brown and soft. About 25 minutes.
- Drain the cashews and add to a blender or food processor.
- Drain the veggies in a colander and then add them to the blender with the cashews.
- Add the roasted garlic, salt and pepper and blend until smooth. Taste and adjust salt and pepper as needed.
To make the meaty filling
- While the celery root and cauliflower are cooking, prepare the filling. Pour olive oil into a 12-inch skillet and set over medium high heat.
- Once the oil is hot, add the onion, celery and carrots and saute until they begin to take on color, approximately 4 to 5 minutes.
- Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3-5 minutes.
- Drain any excess grease at this point.
- Sprinkle the meat with the psyllium husk or cassava flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire sauce or coconut aminos, rosemary, thyme, and stir to combine.
- Bring to a boil, reduce the heat to low, and simmer slowly 6-8 minutes or until the sauce has thickened.
- Add the peas to the meat mixture and spread evenly into an 8 x 11 baking dish.
- Top with the garlic mashed veggies and smooth with a spatula.
- Place on the middle rack of the oven and bake for 25 minutes or until the top begins to brown. Remove and allow to cool a little before serving as the center will be very hot. Enjoy!
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