This Keto Shepherd’s Pie is a classic comfort food that is filling, flavorful, and delicious. It’s made with either a creamy cauliflower topping for low-carb and keto or a classic mashed potato topping for paleo and whole30.

This Keto Shepherd’s pie is a hearty, comforting dinner recipe that I just know you’re going to love!

It’s a meaty casserole topped with a low-carb cauliflower mash that tastes just like mashed potatoes!

Or if you follow more of a Paleo or Whole30 diet and want actual mashed potatoes – I have directions for that too 🙂

Cauliflower topping

Start by chopping up a head of cauliflower and boiling it until it’s fork-tender.

Then, turn off the heat and return it to the pot. Allow it to sit in the pot for a few minutes to get rid of any excess moisture. 

Add the cauliflower to the bowl of a food processor and add butter (can use non-dairy or ghee), salt, pepper, full-fat canned coconut milk, nutritional yeast, onion powder, garlic powder, and egg yolk.

For the full-fat canned coconut milk, I recommend using Thai Kitchen, Native Forest, or Sprouts brands, as others may lend an aftertaste.

When coconut milk gets cold, it separates. If this happens, simply place it in a saucepan and heat over medium-low heat until combined.

While you can use non-dairy milk from a carton, canned coconut milk makes the topping extra rich and creamy.

Also, the egg yolk is optional but it adds a rich creaminess to the topping and helps hold it together.

I don’t recommend skipping the nutritional yeast! The cauliflower topping is well… a little bland without the nutritional yeast.

Nutritional yeast is usually found in the spice aisle or in the supplement section of most health food stores. And even though yeast is in the name, there’s not actually yeast in it 🙂

If you’re not dairy-free, feel free to replace the coconut milk with heavy cream and the nutritional yeast with shredded cheddar cheese.

Mashed potato topping

If you’re not keto and prefer a classic mashed potato topping, you can easily replace the cauliflower with potatoes!

Simply peel and roughly chop 3 or 4 russet potatoes and place in a large pot. Cover the potatoes with water and bring to a boil.

Boil for 10 to 15 minutes, or until fork-tender. Drain the water and return the potatoes to the pot. 

Add the non-dairy milk, non-dairy butter or ghee, and seasonings. Taste and adjust the ingredients as needed and add more butter and milk if the potatoes are dry. Then, stir in the egg yolk.

Spread over the filling and bake as directed. 

The filling

For the filling, start by chopping up an onion, celery, and carrot. Set aside.

Onions and carrots are higher-carb and not always considered keto. However, once distributed throughout the entire dish, the carbs are still low-enough for this dish to be considered keto.

In an ovenproof skillet or another large skillet of choice, sautee the chopped onion, celery, and carrots.

Add the ground beef and garlic. Cook until browned, breaking up the beef with a wooden spoon as it cooks.

Drain the fat if desired, then stir in tomato paste, frozen chopped green beans, salt, pepper, thyme, oregano, and Worchestershire sauce. For Whole30, replace the Worchestershire sauce with whole30-friendly BBQ sauce.

How to bake shepherd’s pie

If you’re not using an oven-proof skillet, transfer the meat mixture to a medium-sized baking dish.

Then, scoop the topping over the meat mixture and smooth with the back of a spoon.

Place the oven rack on the top 1/3 of the oven and bake at 375 degrees for 20 to 30 minutes, or until the pie is hot and bubbly and the topping is golden brown.

💭 Top tips

• For the full-fat canned coconut milk, I recommend using Thai Kitchen, Native Forest, or Sprouts brands, as others may lend an aftertaste. When coconut milk gets cold, it separates. If this happens, simply place it in a saucepan and heat over medium-low heat until combined. While you can use non-dairy milk from a carton, canned coconut milk makes the topping extra rich and creamy.
• While the egg yolk is optional, I highly recommend it! It adds a rich creaminess to the topping, helps hold it together, and creates an ideal texture.
• I don’t recommend skipping the nutritional yeast! The cauliflower topping is well… a little bland without the nutritional yeast. Nutritional yeast is usually found in the spice aisle or in the supplement section of most health food stores. And even though yeast is in the name, there’s not actually yeast in it 🙂
• If you’re not dairy-free, feel free to replace the coconut milk with heavy cream and the nutritional yeast with shredded cheddar cheese.
• For a classic mashed potato topping: Simply replace the cauliflower with potatoes! Peel and roughly chop 3 or 4 russet potatoes and place in a large pot. Cover the potatoes with water and bring to a boil. Boil for 10 to 15 minutes, or until fork-tender. Drain the water and return the potatoes to the pot. Add the non-dairy milk, non-dairy butter or ghee, and seasonings. Taste and adjust the ingredients as needed and add more butter and milk if the potatoes are dry. Then, stir in the egg yolk. Spread over the filling and bake as directed. 

Looking for more Whole30 and Keto Recipes? Check out my Spaghetti Squash Carbonara, Meatball Soup, or Tessa Domestic Diva’s Fajitas!

If you’ve tried this Keto Shepherd’s Pie Recipe or any other recipe on the blog please let me know in the comments below!

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📖 Recipe

Keto Shepherd's Pie {Whole30, Paleo, & Dairy-Free}

This Keto Shepherd's Pie is classic comfort food that is filling, flavorful, and delicious. It's made with either a creamy cauliflower topping for low-carb and keto or a classic mashed potato topping for paleo and whole30.

5 from 1 vote

Print Pin Rate

Course: dairy free, gluten free, keto, Main Course, paleo, whole30

Cuisine: American

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 8

Calories: 385kcal

Author: Cassidy Stauffer

Ingredients

Topping

• 1 head Cauliflower
• Cold Water
• 2 Tbsp Ghee or Allowed Butter
• 1 tsp. Sea Salt
• 1/4 tsp. Ground Pepper
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder
• 1/4 cup coconut cream see notes below, or heavy cream
• 2 Tbsp. Nutritional Yeast
• 1 Egg Yolk optional but recommended

Filling

• 2 Tbsp Avocado Oil or oil of choice
• 1/2 cup Carrots peeled and finely chopped (about 1 large or 2 medium carrots)
• 1/4 cup Celery finely chopped (about 2 medium celery stalks)
• 1 small Onion finely chopped
• 2 lbs. Ground Beef preferably grass-fed
• 2 cloves Garlic minced
• 2 tsp. Tomato Paste
• 1/2 cup Chopped Green Beans or Peas frozen
• 1 tsp. Salt
• 1/2 tsp. Ground Pepper
• 1/4 tsp. Ground Thyme
• 1/2 tsp. Dried Oregano
• 1 tsp. Worcestershire Sauce or compliant BBQ sauce for Whole30

Instructions

Cauliflower Topping:

• Remove the stem from cauliflower and cut the cauliflower head into about 8 pieces. Place the cauliflower pieces In a large pot and cover with cold water. Bring to a boil. Boil until cauliflower is fork-tender, about 7 to 10 minutes.
• Drain the water. Then, turn off the heat and return cauliflower to the pot. Allow it to sit in the pot for a few minutes to get rid of any excess moisture.
• Add the cauliflower to the bowl of a food processor, along with the butter (can use non-dairy or ghee), salt, pepper, full-fat canned coconut milk, nutritional yeast, onion powder, and garlic powder. Blend until smooth. Taste and adjust ingredients as desired. Then, add the egg yolk and process until smooth. Set aside.

Filling:

• Preheat oven to 375 degrees and place an oven rack in the top 1/3 of the oven.
• In an ovenproof skillet or another large skillet of choice, add 2 Tbsp of avocado oil and heat over medium heat. Add the chopped onion, celery, and carrots. Saute until tender, around 3 to 5 minutes.
• Add the ground beef and garlic. Cook until browned, breaking up the beef with a wooden spoon as it cooks. Drain the fat if desired, then stir in tomato paste, frozen chopped green beans, salt, pepper, thyme, oregano, and Worchestershire sauce. For Whole30, replace the Worchestershire sauce with whole30-friendly BBQ sauce.
• If you're not using an oven-proof skillet, transfer the meat mixture to a medium-sized baking dish. Then, scoop the topping over the meat mixture and smooth with the back of a spoon. Bake for 20 to 30 minutes, or until the top is golden brown.
• Store leftovers covered in the fridge for 3 to 5 days.

Notes

• The serving size is for 1/8th of the casserole
• For the full-fat canned coconut milk, I recommend using Thai Kitchen, Native Forest, or Sprouts brands, as others may lend an aftertaste. When coconut milk gets cold, it separates. If this happens, simply place it in a saucepan and heat over medium-low heat until combined. While you can use non-dairy milk from a carton, canned coconut milk makes the topping extra rich and creamy.
• While the egg yolk is optional, I highly recommend it! It adds a rich creaminess to the topping, helps hold it together, and creates an ideal texture.
• I don't recommend skipping the nutritional yeast! The cauliflower topping is well... a little bland without the nutritional yeast. Nutritional yeast is usually found in the spice aisle or in the supplement section of most health food stores. And even though yeast is in the name, there's not actually yeast in it 🙂
• If you're not dairy-free, feel free to replace the coconut milk with heavy cream and the nutritional yeast with shredded cheddar cheese. This will slightly reduce the carbs. 
• For a classic mashed potato topping: Simply replace the cauliflower with potatoes! Peel and roughly chop 3 or 4 russet potatoes and place in a large pot. Cover the potatoes with water and bring to a boil. Boil for 10 to 15 minutes, or until fork-tender. Drain the water and return the potatoes to the pot. Add the non-dairy milk, non-dairy butter or ghee, and seasonings. Taste and adjust the ingredients as needed and add more butter and milk if the potatoes are dry. Then, stir in the egg yolk. Spread over the filling and bake as directed. 

Calories: 385kcal | Carbohydrates: 9g | Protein: 25g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 598mg | Potassium: 713mg | Fiber: 3g | Sugar: 2g | Vitamin A: 781IU | Vitamin C: 37mg | Calcium: 53mg | Iron: 4mg

Nutritional information is approximate and may vary.

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