Keto /Not Keto Shepherd’s Pie

Today I froze walking into work and it didn’t warm up much by dinnertime – a perfect night for some delicious, homemade comfort food. Shepherd’s Pie is always a hit with my family. If you haven’t made it, it is pretty quick and easy and you can use shortcuts if you like. The picture above is the one I made tonight; I love the retro baking dish. It is the real thing… from my grandma’s house, I believe.

(Note: I have been doing the keto diet for a few months now – more on that in another post- but my family does not do keto. Shepherd’s Pie is a recipe that adapts well either way. To please us all, I was inspired to do a Half Keto Half Regular Shepherd’s pie. Obviously, you can adjust to meet your family’s dietary needs; although I would point out that my husband first ate a helping with mashed potatoes and then unknowingly took some with mashed cauliflower and didn’t realize it right away).

Keto/Not Keto Shepherd’s Pie Recipe (I combined a few I found on Pinterest and adjusted them with a few special touches).


One Tbsp Olive Oil

1.5 lbs ground meat (I use ground beef here)

1 Onion, diced

2 tsp dried parsley leaves

1 tsp dried rosemary leaves

1 tsp dried thyme leaves

1/2 tsp salt (I used seasoned salt)

1/2 tsp black pepper

1 Tbsp Worchestershire sauce

2 garlic cloves

1 tsp garlic powder

2 Tbsp tomato paste

1.5 cup beef broth

2 Cups frozen peas and carrots


4 Cups mashed cauliflower (for Keto) or potatoes (for non-Keto) or half and half

1/4 Cup sour cream

1/4 Cup half and half

2 Tbsp butter

Salt and Pepper to taste


Preheat oven to 350 degrees F. Butter or spray a 9×11 or 9×13 baking dish (if you use the smaller bake it off on top of a baking sheet to catch any bubbly gravy… mmm, see how the one I made had some gravy bubble up to the top. I mean… yes please!)

Brown and crumble meat. Drain and set aside. Saute diced onion until translucent and add meat back in.

Add garlic, herbs, and spices, Worchestershire sauce, tomato paste and broth (if you eat flour, mix 1 Tbsp flour into the broth before adding; this thickens the sauce while it cooks). Bring to simmer and add peas and carrots. Simmer on low while you make the topping.

Make 4 cups of your favorite mashed potato recipe (or used boxed potato flakes to make it easier!) or mashed cauliflower if you are avoiding carbs. While hot, mix in butter, sour cream and half and half.

Pour meat and veggie mixture into baking dish. Gently put mashed potato or cauliflower on top and spread across the meat and veggies evenly.

Bake 25-30 minutes uncovered. Allow to cool 5 minutes and enjoy!

Leftovers reheat well!

Enjoy the compliments from those you share it with… 🙂 or eat it all yourself!

Published by cmmeredith

Wife mommy daughter sister friend music-lover foodie

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