This keto shepherd’s Pie without cauliflower is a low carb version of the classic dish, made with a delicious meat and vegetable filling, and topped with cheesy mashed potatoes.
This easy recipe is sure to become a family favorite!
The perfect one pot meal, keto shepherd’s pie is hearty and filling, and can easily be made ahead of time.
Simply reheat and enjoy! My Favorite part? It’s just 4g of carbs per serving.
If you’re looking for a delicious and easy keto recipe, look no further than this keto low carb shepherd’s pie.
Made with a flavorful meat and vegetable filling, and topped with cheesy mashed celery root, it’s sure to become a family favorite.
So what are you waiting for?
Give this recipe a try today!
Keto Shepherd’s Pie Without Cauliflower Ingredients
– Celery root: Celery root is a low carb vegetable that makes a great substitute for potatoes in this recipe. Peel and cube just as you do potatoes.
– Ground beef: I used ground beef in this recipe, but you could also use ground lamb or turkey.
– Onion: I used a yellow onion, but you could also use a white or red onion.
– Garlic: I used fresh garlic in this recipe, but you could also use garlic powder.
– Tomato paste: Tomato paste is a great way to add flavor and richness to this dish.
– Oregano: I used dried oregano, but you could also use fresh.
– Thyme: I used dried thyme, but you could also use fresh.
– Salt: I used kosher salt in this recipe.
– Pepper: I used freshly ground black pepper in this recipe.
– Beef broth: Beef broth is used to help thin out the tomato paste and add some additional flavor.
– Cheddar cheese: I used sharp cheddar cheese, but you could also use mild or medium.
– Heavy cream: Heavy cream is used to make the mashed celery root topping creamy and smooth. Make sure to use full fat heavy cream.
– Celery: I used celery for some additional flavor and texture, but you could also leave it out.
– Butter: Butter adds flavor and creaminess to the mashed celery root.
How To Make Keto Shepherd’s Pie Without Cauliflower
- Preheat oven to 375 degrees F.
- Peel and cube the celery root into small pieces.
- In a large pot with salt water boil the celery root for 15 minutes or until tender.
- In a large pot or Dutch oven, brown the ground beef over medium heat until cooked through.
- Add the onion and garlic, and cook until softened.
- Stir in the tomato paste, oregano, thyme, salt, and pepper.
- Add the beef broth and simmer for 5 minutes.
- Drain the celery root and add it to a large bowl.
- Add the cheddar cheese, heavy cream, and butter. Use a potato masher or immersion blender to mash the celery root until smooth.
- Spread the beef filling into an 9*13 inch baking dish or casserole.
- Top with the mashed celery root, and spread into an even layer.
- Bake for 25-30 minutes or until the top is golden brown.
- Let cool for 5-10 minutes before serving.
- Enjoy!
This is a delicious one pot casserole dish also known as a cottage pie, that is perfect for a family dinner.
It is hearty, filling and packed with flavor.
This is the best keto shepherd’s pie I have ever tried!
The best part about this recipe is that it is easy to make ahead of time and reheat when you are ready to eat.
If you are looking for easy keto ways to cook ground beef, this recipe is for you!
Give this low carb cottage pie without cauliflower a try!
Keto Shepherd's Pie Without Cauliflower Recipe
This keto shepherd's Pie without cauliflower is a low carb version of the classic dish, made with a delicious meat and vegetable filling, and topped with cheesy mashed potatoes.
Ingredients
Ingredients for the Filling:
- 1 pound ground beef
- 1 onion, diced
- 2 celery stalks, diced
- 3 garlic clove, minced
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- Salt and pepper to taste
For the Mashed Celery Root:
- 2 large celery roots, peeled and cubed
- 1/4 cup heavy cream
- 2 tablespoon butter
- 1/2 cup grated cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet over medium heat, cook the ground beef until browned.
- Add the onion, celery, garlic, oregano and thyme, and cook for 5 minutes.
- Stir in the beef broth and tomato paste, and cook for 3 minutes.
- Stir in the heavy cream, and season with salt and pepper to taste.
- Pour the mixture into a 9x13 inch baking dish.
- To make the mashed celery root, add the cubed celery root to a large pot of boiling water.
- Cook for 15 minutes, or until tender.
- Drain the water, and add the celery root to a large bowl.
- Add the heavy cream, butter, cheddar cheese, and salt and pepper to taste.
- Mash the celery root until smooth.
- Spread the mashed celery root over the top of the ground beef mixture.
- Bake for 25-30 minutes, or until the top is golden brown.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 281Total Fat 21gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 82mgSodium 288mgCarbohydrates 5gNet Carbohydrates 4gFiber 1gSugar 1gProtein 18g
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