Introduction
Shepherd's Pie, originally created by thrifty British housewives in the late 1700s to use up leftover roasted meat, has undergone numerous transformations throughout history. This modern, keto-friendly adaptation speaks to our contemporary understanding of nutrition while honoring the dish's humble origins. Traditional potato topping gives way to cauliflower, a versatile vegetable that gained prominence in low-carb cooking during the 2010s. The result is a dish that bridges the gap between time-honored comfort food and modern dietary preferences, proving that classic recipes can evolve without losing their soul.
Ingredients
• 2 pounds ground lamb
• 2 large heads cauliflower (about 4 pounds), cut into florets
• 1/2 cup heavy cream
• 1/2 cup unsalted butter, divided
• 2 medium onions, finely diced
• 3 medium carrots, peeled and diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef bone broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1/2 cup fresh parsley, finely chopped
• 2 teaspoons sea salt, divided
• 1 teaspoon black pepper, divided
• 1/2 teaspoon xanthan gum (optional, for thickening)
• 2 tablespoons olive oil
Step 1:
Steam cauliflower florets for 15-20 minutes until very tender. Drain thoroughly and let steam escape for 5 minutes to ensure dryness.
Step 2:
Process cauliflower with 1/4 cup butter, heavy cream, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Set aside.
Step 3:
Preheat oven to 375°F (190°C). Heat olive oil in large skillet over medium heat. Add onions, carrots, and celery, cooking for 8-10 minutes until softened.
Step 4:
Add garlic and cook for 1 minute until fragrant. Add ground lamb, breaking up with spoon, and cook until browned, about 8 minutes.
Step 5:
Stir in tomato paste, cooking for 2 minutes. Add bone broth, Worcestershire sauce, thyme, rosemary, remaining salt and pepper. If using xanthan gum, sprinkle over mixture and stir well.
Step 6:
Simmer for 10 minutes until liquid reduces. Remove herb sprigs and stir in parsley.
Step 7:
Transfer meat mixture to casserole dish if needed. Top with cauliflower mash, spreading evenly. Create texture with fork and dot with remaining butter.
Step 8:
Bake for 25-30 minutes until golden and bubbling. Let rest 10 minutes before serving.
Q: Can I make this ahead of time?
A: Yes, assemble up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time if cooking from cold.
Q: Why is my cauliflower mash watery?
A: Ensure cauliflower is thoroughly drained and steam dried after cooking. Process while hot for best texture.
Q: Can I freeze this dish?
A: Yes, freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
• Ground beef can be substituted for lamb if preferred.
• For dairy-free version, use coconut cream instead of heavy cream.
• Fresh herbs can be replaced with dried (use 1/3 the amount).
• Choose grass-fed lamb for better flavor and nutritional profile.
• Cauliflower should be very dry before mashing to prevent wateriness.
• Look for firm, white cauliflower heads without brown spots.
Serve hot in bowls, garnished with additional fresh parsley if desired.
Store in airtight container in refrigerator for up to 4 days. Can be frozen for up to 3 months.
While cauliflower steams, prepare meat filling. Steam cauliflower first as it can be reheated if needed.
- Ensure cauliflower is very well drained to prevent watery topping
- Let meat filling cool slightly before topping with cauliflower mash to prevent separation
- Don't skip the resting time as it helps set the filling
Substitute ground beef for lamb, or create a vegetarian version using mushrooms and vegetable broth. For dairy-free, use coconut cream and ghee.
Pair with a bold red wine like Cabernet Sauvignon or a low-carb beer alternative.
Best served in fall and winter months, but enjoyable year-round
Contains dairy (butter, heavy cream). Free from gluten, eggs, nuts, and soy.
