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Keto Shepherd’s Pie

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

19 ratings

Creamy, cheddar-topped, and savory underneath, with a turnip mash that fools everyone at the table. I stopped using cauliflower for this years ago: it is not even in the same plant family as a potato, and you spend ten minutes wringing it out in a towel. Turnips are real root vegetables that mash like potatoes, boiling a half potato with them kills the bitterness, and I let them steam dry over low heat before blending. 6.7g net carbs and 28.1g protein per serving.
  • 6.7gnet carbs
  • 28.1gprotein
  • 65minutes
  • 6servings
A slice of shepherd's pie on a spatula with grease dripping from it in a good way.
A silver spoons rests in a casserole dish filled with shepherds pie.
A close up of a serving of shepherd's pie on a plate topped with parsley.
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I stopped using cauliflower for this years ago. Every keto casserole defaults to mashed cauliflower on top, and I get it, but cauliflower and potatoes aren't even in the same plant family. They don't cook the same, don't taste the same, and you spend ten minutes squeezing moisture out of a towel. Turnips are actual root vegetables that cook like potatoes, mash like potatoes, and when you blend them with butter, cream, and cheddar, nobody at the table knows the difference. Multiple readers have told me their families ate the whole serving thinking it was real mashed potatoes.

A serving of shepherd's pie on a white plate filled with greens and carrots with turnips in the background.

 

Why this recipe beats the rest

  • The potato trick. I boil a half russet potato alongside the turnips and toss it before mashing. It neutralizes the slight bitterness turnips can carry. I've never seen another low carb recipe do this, and it makes a real difference. The mash comes out smooth and mild, not earthy or sharp.
  • No moisture squeezing. If you've ever wrung out cauliflower in a tea towel, you know what I'm talking about. Turnips drain clean. I dry-cook them in the pot for a minute after draining, blend them up, and done.
  • A filling that actually thickens. Ground beef with celery, onion, carrot, and green beans in a tomato paste and Worcestershire base. It sets into a hearty layer that doesn't turn watery under the mash. If you like this kind of saucy, savory comfort food, try my hamburger helper or salisbury steak.
  • Only 6.7g net carbs per serving. Six generous servings. Stretch it to 10 and you're down to 4g each. For a low carb casserole this loaded, those numbers hold up. More casserole nights? My philly cheesesteak casserole and baked ziti are in the same rotation at my house.
Close up of mashed turnips over meat filling on a plate.

How I cut the carbs even further

If 6.7g per serving feels like a lot on keto, I’ve tested these modifications and tracked what each one saves.

  • Skip the carrot. Carrots carry natural sugars and are higher in carbs than the other vegetables here. Leave them out and net carbs drop to 6.5g per serving. They don’t add much to the filling.
  • Skip the carrot and green beans. Without both, you’re at 6g net carbs per serving.
  • Reduce the tomato paste. Tomato paste has natural sugars too. Drop it to 1/4 cup, skip the carrots and green beans, and you’re down to 5g net per serving. That’s about as low carb as this gets without changing what the dish tastes like.
  • Use less turnip. If you’re fine with a thinner mash layer, scale the turnips back. I’ve gone as low as 1.5 pounds and it still covers the filling.

Why I don't call this cottage pie

If you know the actual difference between these two dishes, I’ve probably already annoyed you by using beef. Fair enough.

Here’s the deal. I know this is technically cottage pie because shepherd’s pie is traditionally made with ground lamb. Shepherds tended sheep. Cottage pie used beef, made by rural families in cottages who had access to cattle.

I call it shepherd’s pie because unless you’re British or Irish, you’ve probably never heard of cottage pie. If I used that name, people would think I’m making something filled with cottage cheese. And I do give you the option to use lamb if that matters to you.

A bite of shepherd's pie resting on a fork.

Make-ahead and storage

Freezer

I’ve frozen this both assembled-and-unbaked and fully baked. Both work. Wrap the casserole dish tightly with plastic wrap and then aluminum foil. It keeps in the freezer for 1-2 months.

To bake from frozen, remove the plastic wrap and keep the foil on. Bake at 350 degrees for 60-70 minutes. No need to thaw first, though overnight in the fridge works too if you plan ahead. I actually prefer assembling the night before and refrigerating overnight. The filling sets up and the flavors meld.

Refrigerator

Leftovers keep in an airtight container for up to 5 days. When I reheat slices, I add a splash of chicken broth to the turnip mash layer before microwaving. It brings the creaminess right back instead of drying out. The mashed turnips can also be made 1-2 days ahead and stored in the fridge until you’re ready to assemble. If you like prepping casseroles for the week, my chicken pot pie casserole is another one that reheats well.

How to put this together

I work both layers at the same time. Get the turnips boiling first, then start the beef filling while they cook. Everything finishes around the same time.

Mashed turnip layer

  1. Boil the diced turnips. Peel and dice into small chunks. Boil in chicken broth and water with a half potato sitting on top. The potato neutralizes the bitter flavor. Once tender, drain and return to the pot to dry-cook the remaining moisture off. Toss the potato.
  2. Blend until smooth. Add cooked turnips to a blender with heavy cream, butter, and pepper. Blend until you’ve got a creamy mash, season with salt, then stir in the shredded cheddar.

Beef filling

  1. Saute the vegetables. Cook celery, carrot, and onion in butter until almost softened, then stir in the green beans, minced garlic, and dried herbs and cook for 1 minute more.
  2. Brown the ground beef until cooked through.
  3. Build the sauce. Stir in tomato paste, beef broth, Worcestershire sauce, parsley, salt, and pepper.

Assemble and bake

  1. Pour the beef mixture into a casserole dish and spread even.
  2. Spread dollops of mashed turnips over the top of the filling.
  3. Bake at 375 degrees for 30-45 minutes until the top starts to brown.
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The recipe

Keto Shepherd’s Pie

Print Pin
Prep 25 min Cook 40 min Total 65 min Serves 6

Ingredients

Servings 6

Mashed Turnips Ingredients

Shepherd's Pie Filling Ingredients

Step by Step Instructions

  1. Peel & dice turnips

    Peel the turnips with a vegetable peeler or paring knife. Discard the skins. Dice the turnips into ¾ inch pieces.

    For this step

    • 2 lb small turnips
    Diced turnips on a wooden cutting board next to a knife.

  2. Boil turnips

    Add turnips to a large saucepan. Place potato half on top of the turnips. Don’t dice the potato, leave skin on and whole. Pour in chicken broth. Then add enough water to the saucepan to cover the turnips and potato. Season with a pinch of salt. Bring to a boil and let cook until turnips have softened enough for a fork to easily pierce through.

    For this step

    • 1/2 medium sized russet potato, unpeeled
    • 1 cup chicken broth
    A saucepan with diced turnips and a potato in the middle.

  3. Remove moisture & potato

    Drain water and discard the potato. Return the cooked turnips to the pot and place back on the stove top over medium heat. Dry cook the turnips over the stove top until most of the remaining moisture is gone.

    A saucepan filled with cooked diced turnips.

  4. Mash 'em

    Transfer cooked turnips to a food processor or blender. Add butter, heavy cream and pepper. Pulse until pureed into a mashed “potato” texture. Season with salt if needed. Stir in shredded cheddar cheese. Set aside.

    For this step

    • 3 1/2 tablespoons unsalted butter
    • 1/3 cup heavy whipping cream
    • 1/2 teaspoon pepper
    • salt
    • 1 cup shredded cheddar cheese
    A food processor bowl with mashed turnips and shredded cheese inside.

  5. Sauté veggies

    Preheat oven to 375°F. In a large skillet, melt 2 tablespoons butter over medium heat. Add celery, onion and carrot and sauté until almost softened.

    For this step

    • 2 tablespoons butter
    • 3 celery stalks, chopped
    • 1/4 cup finely chopped yellow onion
    • 1/3 cup finely chopped carrot
    A skillet with chopped celery, carrot and onion.

  6. Add seasonings and green beans

    Stir in minced garlic, green beans, thyme and rosemary. Cook for 1 minute or until garlic is fragrant.

    For this step

    • 4 cloves garlic, minced
    • 2/3 cup frozen green beans
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    A skillet filled with sautéed vegetables and green beans.

  7. Get beefy

    Add ground beef or lamb. Season with salt and pepper. Let cook, breaking the meat up with a spatula until cooked through.

    For this step

    • 1 ½ pounds ground beef
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    A skillet with cooked vegetables and raw ground beef on top.

  8. Get sauced

    Stir in tomato paste and Worcestershire sauce. Pour in beef broth and let cook until mixture has thickened. Stir in chopped parsley. Season with salt & pepper if needed.

    For this step

    • 1/3 cup tomato paste
    • 2 tablespoons Worcestershire sauce
    • 3/4 cup beef broth
    • 1/2 cup chopped parsley
    A skillet filled with cooked ground beef and parsley on top.

  9. Assembly & bake

    Add beef mixture to a casserole dish. Top with dollops of mashed turnips and spread over the top. Place in a 375°F oven. Bake for 30-45 minutes or until top starts to brown.

    A casserole dish with mashed turnips on top.

Nutrition

Per serving: 1/6 of the casserole

Calories
572
Fat
44.9g
Protein
28.1g
Total carbs
14g
Net carbs
6.7g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

Do I have to add the carrot?

No, and I've made this plenty of times without it. The filling still works. Omitting the carrot drops net carbs slightly (from 6.7g to 6.5g per serving), so if you're tracking closely, go ahead and skip it. I keep it in because I like the sweetness it adds to the beef filling, but the dish doesn't fall apart without it.

Can I use ground lamb instead of ground beef?

I use both depending on what I have. Ground lamb gives you a richer, more traditional flavor, while beef is what I reach for most weeknights. Ground goat works too, and I've had readers use leftover chuck roast or pot roast (shredded) for a heartier filling with more texture.

How many carbs are in this?

I get six generous servings at 6.7g net carbs each. If I stretch it to 10 smaller servings, that drops to about 4g. I break down several ways to cut the carbs further in the post, including skipping the carrot and reducing the tomato paste.

How do I reheat leftovers without drying out the turnip mash?

I add a small splash of chicken broth to the mash layer before reheating. The turnips absorb it and come back creamy instead of dry and crumbly. Microwave works fine for individual servings. For a whole pan of leftovers, I cover it with foil and reheat at 350 degrees for about 20 minutes.

Can I use ground turkey or chicken instead of beef?

I've tested ground turkey in this and it works, but the filling comes out leaner and lighter in flavor. I compensate by adding an extra tablespoon of butter when sauteing the vegetables and being more generous with the Worcestershire sauce. Ground chicken is even milder, so I season it more aggressively. Cook either one to 165 degrees before you assemble the casserole. If you want other easy ground meat dinners, my taco casserole and sheet pan meatloaf both work with beef or turkey.

What can I use to thicken the gravy without flour?

I don't use a separate thickener in mine. The tomato paste combined with the beef broth reduces into a thick, saucy base on its own if you let it cook down for a few minutes. If yours still looks thin, a quarter teaspoon of xanthan gum whisked in while the filling simmers will thicken it without adding carbs. I keep xanthan gum in my pantry for exactly this. Just don't overdo it or the texture gets gummy.

Does adding egg yolks to the mash help with browning?

I've tried it. Stirring one egg yolk into the mashed turnips before spreading them on top gives you a more golden, slightly firmer crust after baking. It's not necessary (mine browns fine without it), but if you want that deep golden top, it works. I add the yolk after blending the turnips so it doesn't scramble from the heat.

What is a low-carb topping for shepherd's pie?

Mashed turnips are my low carb topping. I blend boiled turnips with butter, heavy cream, and a cup of shredded cheddar, and the whole casserole comes out to 6.7g net carbs per serving. Turnips cook and mash like potatoes, so the topping stays creamy instead of going watery the way mashed cauliflower does. My trick is boiling a half potato with the turnips, then tossing it, which takes out any bitterness.

What's the difference between cottage pie vs shepherd's pie?

Shepherd's pie is traditionally made with ground lamb, and cottage pie is the beef version. I make mine with ground beef, so it's technically a cottage pie. I call it shepherd's pie because that's the name most people in America know. The recipe works with either meat, and I reach for lamb when I have it because the fat soaks into the turnip mash.

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Reviews

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4.7 from 19 ratings, 15 written

Made this recipe?

Your rating

Nate E.

Hi Annie, most of my weeknight dinners come off this site now. This shepherd’s pie is the first keto one where the mash came out right. I think it’s blending the turnips instead of hand mashing them.

Reply

Morgan

My ten-year-old has eaten his grandma’s shepherd’s pie his whole life. Two bites in he asked what was in the mashed topping. Told him turnips. He looked at me like I’d broken something.

Reply

Annie Lampella

Yep, I’ve made it without the potato by accident and you catch that bitterness immediately, it was over – hope he comes around, Morgan.

Reply

Diane

After draining the turnips, I put them back on low heat for a few minutes before blending. That steam window pulls out moisture a colander doesn’t fully catch, and the mash comes out thicker and actually holds its layer on top of the meat instead of slowly sinking into the filling while it bakes. First time I skipped it because the step looked optional, and by the time I pulled the dish out the topping had absorbed into everything underneath. The butter also mixes in better when the turnips are still hot from the stove. Mentioning it because the recipe photo shows clean layers, and this is what gets you there. Four stars – the method clicks once you actually try it, but it cost me one ruined batch to figure out why.

Reply

Terri

I honestly thought my family would notice the turnips and they had NO idea!!

Reply

Annie Lampella

The half potato is the whole trick. I’ve made it without by accident once and you catch a slight bitterness on the back end that gives everything away.

Reply

Jordan

So my mom is coming over Friday and I’m dead set on making this, but I work until 6 and she gets there at 7. Basically no time to cook day-of. Can I assemble the whole thing the night before and just put it in the oven when I get home, or is that going to mess up the turnip mash? I’ve seen mashed cauliflower go kind of watery sitting in the fridge overnight and I wasn’t sure if turnips do the same thing. Also, and this might be a silly question since I’m pretty new to cooking, if I make it ahead should I keep the meat and the mash separate in the fridge and put it together right before baking, or is it fine to have it fully assembled? I just really don’t want to be scrambling at 6:30 with company coming.

Reply

Annie Lampella

Turnips don’t do that, Jordan. Cauliflower releases moisture as it sits, turnips hold. I’ve had this fully assembled in the fridge before and pulled it out next day no problem. Just add 10-15 minutes to the bake time since it’s going in cold.

Reply

Priya

Double batched this on Sunday and it’s been my lunch every single day this week. The cheddar topping actually gets creamier on day two, like it all melds together overnight. Officially my Sunday meal prep from here on out.

Reply

Annie Lampella

The day two cheddar thing is real. The whole top layer settles and gets more concentrated, almost like it finishes cooking in the fridge. Sunday batch for the week is exactly how I use this one.

Reply

Laura

The turnip thing had me skeptical. I’ve made enough cauliflower-based mash to know that ‘you won’t even notice’ is usually wishful thinking, and I assumed this would land in the same category. But the half-potato trick was different enough from every other swap I’d seen that I actually wanted to test it. I made this Sunday for a spring dinner, and the mash came out creamy, not that slightly grainy texture you get with cauliflower when it doesn’t quite come together. The cheddar melted into the top layer and browned at the edges, which made it feel more substantial than I expected for 6.7 grams of carbs. Wouldn’t have believed the swap worked if I hadn’t made it myself. Trying it again next week with lamb.

Reply

Annie Lampella

The potato solves exactly that. Lamb next week is going to be a good one.

Reply

Riley

Switched to ground lamb instead of beef because it felt more like the real thing, and the filling came out so much more savory for it. The potato trick for the turnips worked better than I expected (zero bitterness, the topping just tasted creamy and cheesy with none of that sharp edge). Tip if you go this route: rest it at least 10 minutes before serving or it runs everywhere the second you scoop. Honestly one of the better Sunday dinners I’ve made in a while.

Reply

Annie Lampella

The rest matters more with lamb. Beef holds together a little better if you cut in early. Lamb I’ve had it run even after 8 minutes.

Reply

Keisha

I was fully prepared to be let down by the turnip topping. Every mashed cauliflower substitute I’ve tried in shepherd’s pie has this watery, sad quality that drags the whole dish down, so I had low expectations going in. The half-potato trick is something I never would have thought of on my own, and I have no idea how it works, but the topping came out creamy and rich with none of that bitter turnip edge I was bracing for. This is the first keto shepherd’s pie I’ve made that I would actually serve to someone who wasn’t already eating keto.

Reply

Annie Lampella

That last line is the real test. Non-keto people have no reason to be polite about it.

Reply

Renee Johnson

Never cooked turnips before, so I wasn’t sure about this. The half potato thing seemed strange but I tasted them before draining and after, and there was a real difference. The bitterness was actually gone. Topping came out creamy, which surprised me. Would season the meat layer heavier next time, but it held up.

Reply

Annie Lampella

Go heavy on the Worcestershire next time. The meat layer can take more than the recipe suggests.

Reply

Kristen

Swapped the beef for ground lamb and the turnip mash took on this whole different depth, the fat just sort of pulls everything together in a way ground beef doesn’t. I’m not going back. Knocked off one star only because I went too heavy on the salt my first time, but that’s completely user error not a recipe problem.

Reply

Annie Lampella

Lamb fat renders different and the turnip mash just absorbs it in a way beef doesn’t. I reach for lamb when I have it.

Reply

Samantha H.

Made this six times now and I’m still fired up about the half potato trick. Boil it with the turnips, pull it out, done, zero bitterness. The topping comes out so creamy you’d never know.

Reply

Annie Lampella

Six times and still noticing it. Turnips hold butter and cream differently than cauliflower does. That’s the whole reason the mash works.

Reply

Jacqueline

I did read through & don’t believe that I missed it.. but apologize if I did. I’m wondering what the purpose is of placing the potato on turnips while boiling?

Reply

Annie Lampella Recipe author

The potato helps to absorb the natural bitter flavor from the turnips.

Reply

AJ

looks like a great recipe but why are you using ground beef when a shepherds pie is and always has been made with Lamb? the clue is in the name. Shepherds don’t herd cows … well not in the UK anyway!

Reply

Annie Lampella Recipe author

Yes, you are correct! I know that it’s technically not shepherd’s pie…it should be called cottage pie, but I explain why I named it this in my recipe post below the recipe instructions. It’s mostly because most people in America call it Shepherds pie regardless of what type of meat is used and for searchability, I wanted people to be able to find the recipe.

Reply

Dave L

I have diabetic neuropathy for which I take a lot of Vitamin B12 that helps slow the progress of the condition. To that end I consume beef heart regularly since it is very high in B12 not to mention being a very good source of iron. I made this recipe exactly as presented except I used half hamburger and half beef heart that I cooked in a slow cooker then ground up with a meat grinder. It was absolutely delicious!

Reply

Annie Lampella

Slow cooker was the right call for beef heart. Gets tough fast if you rush it. Glad it worked with the turnip mash.

Reply

Eva Riazati

It was really delicious!

Reply

Annie Lampella

The turnip mash gets me every time. Better potato substitute than cauliflower ever was.

Reply

Mary

I always used turnip for topping shepherd’s pie but on a lot of keto recipes it says top with cauliflower I love cauliflower but it’s weird on top of pie it’s soggy not great even with cheese topping it, now I can go back to my turnip,can I ask if you say there’s 14 grams carbs then 6.7grm carbs what is fibre content you don’t say

Reply

Annie Lampella Recipe author

The fiber is total carbs minus the net carbs. Glad you like the turnip!

Reply

Mary Smith

This is the best recipe I’ve made so far on my keto diet. I never would have thought of turnips! I shared this recipe with my in-laws and they loved it, too. We all looked forward to the leftovers.

Reply

Annie Lampella

In-laws are the hardest crowd. Glad this one held up. The leftovers reheat well too – the turnip mash comes back with just a splash of chicken broth stirred in.

Reply

Grant

Uhhh… turnips and cauliflower are both in the brassica family.
Not sure what the “tuber” family is.

Reply

Annie Lampella

Yeah, they’re brassicas. I use ‘tuber’ loosely to mean starchy root, not an actual plant family. Turnips just eat way more like a potato than cauliflower does.

Reply

Michael Tulley

This Shepherd’s Pie is a huge success. Tastes absolutely gorgeous! 👏
Thank you
Michael from London, England

Reply

Annie Lampella

Coming from London, that means a lot. A Brit approving of shepherd’s pie without real potatoes – I’ll take it.

Reply

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