Ingredients
Equipment
Method
- Preheat the oven to 400°F. Steam the cauliflower florets until very tender, about 10 to 12 minutes.
- While the cauliflower steams, brown the ground beef in a large skillet over medium-high heat. Let it develop a deep brown crust before stirring, then cook until no pink remains and it reaches an internal temperature of 160°F. Spoon off all but about a tablespoon of fat.
- Add the 2 tablespoons butter, onion, garlic, and mushrooms to the skillet. Sauté until the mushrooms release their liquid and it cooks away, about 8 minutes.
- Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary and cook for 1 minute. Return the beef to the pan, pour in the beef broth, and simmer until thickened, about 10 minutes. Sprinkle in the xanthan gum if using, then season with salt and pepper.
- Drain the cauliflower and pat it thoroughly dry, which is the key to a thick mash that browns instead of weeping. Transfer to a food processor or bowl and mash with the 3 tablespoons butter, cream cheese, half of the cheddar, and garlic powder until smooth. Season with salt and pepper.
- Spread the filling in an even layer in a 9x13 inch baking dish. Top with the cauliflower mash, then use a fork to pull it into peaks. Sprinkle with the remaining cheddar.
- Bake for 20 to 25 minutes, until golden and bubbling. Let rest for 5 minutes before serving.
Nutrition
Notes
Net carbs: About 4g per serving (7g total carbs minus 3g fiber). Macros are estimates for this reformulated keto version and should be verified before publishing.
Substitutions: Use ground lamb for a traditional shepherd's pie, or ground turkey for a leaner option. Gruyère or Parmesan can stand in for the cheddar.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Warm individual portions in a 350°F oven for 15 to 20 minutes, or in the microwave for 2 to 3 minutes.
