Slice of Keto Shepherd's Pie on a plate with the baking dish in the background. It is garnished with fresh italian parsley.

Keto Shepherd's Pie

Better than the traditional, this Keto Shepherd's Pie is comfort food at it's best! It's loaded with beef, veggies, cauliflower mash and topped with cheese!
Course Main Course
Cuisine Canadian, Low Carb
Keyword keto shepherd's pie, low carb shepherd's pie
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 353kcal
Author Aleta


  • 2 cups grated cheddar cheese

Cauliflower Mash

  • 2 heads cauliflower
  • ¼ cup unsalted butter
  • ½ cup full fat sour cream
  • 3 tbsp italian parsley
  • 1 tsp garlic powder
  • ¼ tsp sea salt
  • ½ tsp ground black pepper

Beef Layer

  • 1 tbsp olive or avocado oil
  • ½ small onion
  • 2 cloves garlic
  • ½ tsp ground black pepper
  • 1 ½ - 2 lbs ground beef
  • 4 tsp beef bouillon base
  • ½ cup water
  • tsp xanthan gum

Vegetable Layer

  • 1 ½ tbsp unsalted butter
  • ½ small onion
  • 8 white mushrooms
  • ¾ lb green beans
  • 2 cloves garlic



  • Heat the oven to 350°.

Cauliflower Mash

  • Set up a double boiler with a couple of inches of water in the bottom pot and a steamer on the top. Heat on high.
  • Wash the cauliflower and chop into bite sized pieces.
  • Once the water is boiling, add the cauliflower to the steamer pot and steam for about 10 minutes, until the cauliflower is JUST fork tender.
  • Lift the steamer section out of the bottom pot, dump the water, then empty the cauliflower into the now empty bottom pot.
  • Add the butter to the cauliflower then puree with an immersion blender until smooth.
  • Stir in sour cream, pepper, salt, garlic powder and italian parsley. Set aside.


  • Mince the onion and press or mince the garlic.
  • Heat a skillet on medium high heat with oil. Once hot, add the onion and cook until translucent.
  • Stir in the garlic and pepper. Cook until fragrant, about a minute, then mix in the ground beef. Cook until the beef is no longer pink.
  • Stir in the bouillon base, then water. Mix well and bring to a simmer, then sprinkle in the xanthan gum. Cook for an additional minute until thick.
  • Press the beef into the bottom of a 9x13" baking dish.


  • Wash the mushrooms, chop in half, then slice into thin slices. Wash the green beans, trim the ends off and cut into 1” sections. Mince the onion and press the garlic.
  • Add the butter to the skillet and continue to heat on medium high. Once the butter hot, toss in the mushrooms and onion. Cook until the mushrooms are browned and the onion is translucent.
  • Mix in the garlic and pepper and cook for an additional minute until fragrant. Stir in the green beans to coat, then pour the veggies over the beef and press gently.
  • Spread the cauliflower mash evenly over the veggies and smooth to finish.


  • Top with cheese and bake for 35-40 minutes, until the cheese is bubbly.
  • Slice into 12, serve hot and enjoy!



Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

Deduct fibre from the total carbs to get 5.8 g net carbs per serving.


Serving: 1slice | Calories: 353kcal | Carbohydrates: 8.8g | Protein: 23.6g | Fat: 25.5g | Sodium: 477mg | Fiber: 3g