Meat, Recipes

Keto/Low Carb Lamb Shepherd’s Pie

Sorry we’ve been extinct for a while…so many things were going on the last part of the year that we had to put the blog on pause (paws? ;). However, we’re back at it – devouring keto, low carb versions of our favorite comfort foods!

My sister mentioned a shepherds pie they made and it sounded so amazing I just couldn’t stop a craving for it. So in true Carnivorous Couple fashion we set out to recreate it…primal style!

The base for our shepherds pie is ground lamb, onions, celery, a little bit of carrot and lots of mushrooms. I know, carrots aren’t on most low carb plans – so please feel free to leave them out if you are pretty devout, however we thought it added a nice color, texture and hint of sweetness to the dish. The earthy mushrooms are a must here – then add in some wine, a touch of brandy and some tomato paste and let this reduce until a bit thickened. YUM – truly hard to not eat it then and there.

The mise en place

Naturally the top will be a cauliflower mash in sub for the traditional mashed potatoes. We’ve found a little secret ingredient that we think makes this now the best cauli mash ever! And that ingredient is (drumroll, please Mr. T)…smoky bacon cheddar cheese! I know…you are nodding because it just makes so much sense, right?

Before topping it with the awesome mash.

We hope you will really enjoy this dish – I know we do and have already made it several times!

All golden and delicious
Digging in!
The close-up

Keto/Low Carb Lamb Shephard’s Pie

For the mash:
½ head of Cauliflower, cut into medium pieces
2 Tbsp Heavy Cream
1 clove Garlic, minced
1 Tbsp butter
salt/pepper
1Tbsp Sour Cream
1/3 c. Kraft Smoky Bacon Cheddar Shredded Cheese
1-2 Tbsp Parmesan

For the base:
1 Tbsp Grapeseed Oil
½ lb Ground lamb
1 clove Garlic, minced
1/3 Onion, diced
2 stalks of Celery, diced
3 Baby Carrots, diced (leave out if not on plan)
4 Crimini Mushrooms, halved and sliced thin
1-2 inch sprig of Rosemary, de-stem and chop
1-2 sprigs of Thyme, de-stem and chop
¼ c. Red Wine
1Tbsp Brandy
2 Tbsp Tomato Paste

Preheat your oven (we used our toaster oven) to 350.

Place your cauliflower, cream, garlic, butter, salt and pepper into a deep microwave dish. Cover loosely and microwave for 12 minutes.

While that is cooking start browning your lamb on a skillet set to medium high, breaking up the pieces as you go. After the meat has browned, add in the garlic onions, celery, carrots, mushrooms, rosemary, thyme and salt and pepper. Let that cook until the veg has softened. Add in your red wine, brandy and tomato paste. Let this cook on medium until it starts to thicken.

I know you might be tempted to use a blender but the immersion blender works much better!

 

Take out your mash from the microwave, add in the sour cream and blend with an Immersion Blender. Once this has a creamy consistency, add in your smoky bacon cheddar cheese.

Spray a dish with cooking spray (for easier cleanup) and put in your meat mixture. Now top it with the cauli mash. Sprinkle Parmesan on top and bake for 20-25 minutes until bubbly and browned. Enjoy!

Serves: 4

Estimated Nutrition Stats: Calories – 332 | Carbs 10g | Net carbs – 7g | Fat 21g | Protein 15g | Fiber 3g.

NOTE: The nutrition stats I get are after putting the recipe in MyFitnessPal.com. I do the best I can with what I’ve input, but I cannot guarantee 100% accuracy.

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