Classic Shepherd's Pie (with keto option)
This classic recipe for Shepherd's Pie is Keto-style and includes only whole food ingredients with an easy to make, flavorful sauce.
Ingredients
- 1 pound ground beef preferably grassfed
- 1 cup beef stock
- 4 Tbl butter
- 1 medium onion finely chopped
- 2 cups carrots chopped
- 2 cups cauliflower rice substitute mashed potatoes if desired
- .5 cup filtered water
- sea salt and pepper
Instructions
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Finely chop the onion and sauté in 2 TBL butter in a large saucepan for 5 minutes on medium-high heat.
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Slowly drizzle in 1/4 cup of beef stock into the saucepan with the cooking onions. Simmer on medium heat and stir occasionally until most of the liquid is evaporated. This takes about 2-3 minutes.
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Drizzle in another 1/4 cup of beef stock and repeat process until the entire cup of stock is caramelized into an onion/beef stock glaze.
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Add the ground beef to the saucepan with the onion/beef stock glaze. Begin to brown the beef on medium-low heat.
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While the ground beef is browning, peel/chop the carrots and put in a pot with 1/2 cup filtered water and cook on medium-high until soft, about 10 minutes. Remove from heat and drain.
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Also while the ground beef is slowly browning, sauté the cauliflower rice in 2 TBL butter until soft, about 10 minutes. Remove pan from heat and mash until smooth.
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Preheat oven to 350 °F/ 177 °C
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When the ground beef is fully browned and cooked into the onion/beef stock glaze, place evenly in a large casserole dish. Drain the carrots and spread evenly on top. Spread the cauliflower mash evenly on top of the carrots and sprinkle with sea salt and pepper.
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Bake uncovered at 350 °F/ 177 °C for 30 minutes or until the cauliflower mash begins to brown on the sides. Remove the casserole dish from the oven and serve immediately.
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Cool to room temperature, cover, and refrigerate leftovers. Reheat to enjoy for up to 4 days.
Recipe Notes
If you wish to prepare this dish with mashed potatoes on top instead of cauliflower mash, to save a lot of time since this dish already takes one hour to prepare, I recommend sourcing nonGMO dehydrated potatoes to make quickly. The only ingredient should be potatoes!
Heat up 1.5 cups of water with 2 TBL butter and 1/2 tsp sea salt. When boiling, remove pot from heat, pour in 1/2 cup whole milk and stir in 1.3 cups dehydrated potatoes. Let sit for one minute, then spread on top of Shepherd's Pie casserole.
If you don't wish to make homemade beef stock, I recommend this brand as the best to buy instead.