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Keto Shepherd's Pie

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten Free
CALORIES
318kcal
protein
20g
carbs
8.7g
fat
22.1g
serves
6serves

Introduction

Comfort food, reinvented…

How good is Shepherd’s Pie? That tasty meat and vegetable mix, enveloped in a rich gravy and topped with a creamy layer of mash. Oh, and don’t forget the finishing touch of a thin crispy shell of cheese on top!

This Shepherd’s Pie has all of the elements of that wonderful old family favourite, but with none of the carb laden additions of potatoes and flour. Combining roasted pumpkin and cauliflower in your mash delivers a sweet and creamy mash that is to die for.

This will become a new family favourite. I promise.

Make it. Share it. Tag me.

Enjoy!

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The recipe

Ingredients

500 grams of minced beef
1 medium onion, finely chopped
1 teaspoon of onion powder
2 teaspoons of garlic powder
1 cup of beef stock
1 cup sliced mushrooms
1.5 cups of chopped baby spinach leaves
1/4 cup sugar-free bbq sauce (I love this one)
1 tablespoon of coconut aminos
1 teaspoon of xanthan gum
Salt and pepper to taste
500 gram of pumpkin - roasted
700 grams of cauliflower
60 grams of cream cheese
Salt to taste
1/2 cup grated cheddar to top

Directions

Step 1
Place your minced beef and onion in a large non-stick skillet and brown.
Step 2
Add the onion and garlic powders and stir through.
Step 3
Add the sliced mushrooms and cook until they start to soften.
Step 4
Toss the spinach through until it wilts
Step 5
Add the bbq sauce and coconut aminos and combine well.
Step 6
In a jug, combine the beef stock and xanthan gum and whisk until well combined.
Step 7
Add to the filling mixture and cook over medium heat until it thickens. Leave to simmer gently while you prepare the topping.
Step 8
Pre-roast your pumpkin at 190 C until the pieces are soft and caramelised.
Step 9
Blitz until a smooth puree has formed. Taste and season if required. (Note: this makes twice as much as you need for the pie, so pop the other half in the fridge or freezer to have on another night. Or double your filling and have a second pie to pop in the freezer)
Step 10
Pour the filling into your ovenproof dish.
Step 11
Scatter the rest of the cheese over the top.
Step 12
When you are ready to eat it, cook for 30 minutes at 180 C or until browned 
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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