Dairy Free Keto Shepherd’s Pie (Paleo, Nut, Coconut Free)

Made dairy free and low carb with a steamed cauliflower layer that is whipped with eggs for richness, this casserole still goes down a lot lighter than your average shepherd’s pie. Still boasting a good amount of good fats and protein but sans the starches. Making classic recipes keto and paleo and nut free has become quite fun for me #challengeaccepted

This Dairy Free Shepherd’s Pie will be a hit! IT’s really GOOD!

Tis The Season…

For casseroles! Oven dinners are back! With the house cooler in the evenings, it’s nice to crank the oven and make a warm meal everyone will love. I use beef in this dairy free keto shepherd pie because the husband isn’t a fan of lamb, but you can use ground lamb if you see fit.

No Nightshades No Problem

I went very classic with this one, right down to the cooking method and seasoning. The two big changes are cauliflower for potato and pumpkin puree for tomato paste. The rest. Classic, all the way. Just you know, paleo, keto, Whole30 compliant, nightshade free, nut free, gluten free, low carb….

Come on! That’s funny… at least to me. 

Okay, so I also left out the peas… but you can add them in if you want. It’s a personal choice!






Dairy Free Keto Shepherd’s Pie

Classic. Comforting. Casserole

  • Author: Cristina Curp
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes


The Top

  • 6 cups diced cauliflower (about 1 ½ head)
  • 1 cup bone broth
  • 3 cloves garlic
  • 1 teaspoons salt
  • 3 tablespoons nutritional yeast
  • ½ orange, juiced and zested
  • 1 lemon, juiced and zested
  • 2 tablespoons ghee, butter or avocado oil
  • 3 large eggs

For Filling

  • 2 tablespoons ghee, butter or avocado oil
  • 1 large onion, diced
  • 1 large carrot, 1 cup diced)
  • 4 celery ribs, minced
  • 2 cloves garlic, minced
  • 2 pound ground beef
  • 2 teaspoon fine Himalayan salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons pumpkin pure
  • 2 tablespoons coconut flour
  • 1 cup bone broth


  1. Combine the cauliflower, garlic + broth in a large pot to steam/simmer, or throw it all in your pressure cooker and set to low for 10 minutes.
  2. When the cauliflower is fork tender, transfer it and the garlic cloves the bowl of your stand mixer, drain out most of the liquid, but keep it incase you need it later.
  3. Mix the cauliflower with the whisk attachment until it’s broken down and smooth on medium speed. Add in the salt, nutritional yeast, all of the citrus juice and zest and the ghee. Mix until smooth.
  4. Add in the eggs one at a time until fully combined. If the mix is too thick or too dry, add in a tablespoon of the liquid you set aside until it is smooth.
  5. Now it’s ready to spread over the meat filling.
  6. While the cauliflower cooks, prepare the meat filling.
  7. Pre-heat oven to 400F.
  8. Heat a large skillet over medium heat. Add in the cooking fat and then all of the diced veggies. Sauté for 8 minutes until aromatic and tender.
  9. Add in the ground beef and mix crumbling up until browned, about 5 minutes.
  10. Mix in the seasonings and the pumpkin puree. Then sprinkle the coconut flour all over the beef.
  11. Mix as you pour in the broth. Bring to a simmer. Cook, stirring occasionally until the broth reduces and the beef mix in saucy and thick, about 10 minutes.
  12. Transfer the filling to a casserole dish and use a spatula to spread the cauliflower mix all over it and to the edges to seal all the liquid in there. Bake for 25 minutes or until the top is browned.
  13. Sprinkle with extras if you wish before servings. My go to us everything seasoning or more nutritional yeast.


  • Per serving, for 8 servings: Calories 356, Total Fat 22 g, Total Carbohydrate 11 g, Fiber 5 g, Protein 31 g


  • Serving Size: 8

Keywords: dairy free shepherd's pie

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