Portobello and Lamb Shepherd's Pies

About

You’ll love this savory and satisfying twist on classic shepherd’s pie. Some Keto adjustments have been made to the traditional recipe, but you’re not missing out on any flavor or the good stuff. The shepherd’s pie is perfectly portioned for your Keto diet by stuffing portobello mushroom caps. Bake the portobello and lamb shepherd’s pies like normal in your oven. You can even roast them under a broiler for an extra golden brown finishing touch. While traditional shepherd’s pies are made with peas and sometimes carrots, these can be substituted with more Keto-friendly veggies. Your Keto shepherd’s pie is made with diced onions and celery. Instead of mashed potato topping, your topping is mashed cauliflower. You won’t even notice the difference!

Meat Substitutions

Most classic versions of shepherd’s pie recipes are made with lamb. The most common substitution seen is ground beef. Choose ground beef that is 90%-93% lean if you’re making this substitution. If you don’t mind game meat, you may also try ground bison. For leaner options, try ground turkey or chicken. However, if you use poultry, your macros will have less fat than what you see displayed for this recipe.

Can I Include This Recipe In My Meal Prep?

These perfectly portioned shepherd’s pies are great for meal prepping on your Keto diet. When the portobello shepherd’s pies are done cooking, let them cool completely before storing them in meal prep containers. You can keep them in your refrigerator for up to 5 days. To reheat the shepherd’s pies, simply microwave them!

Ingredients

12 oz cauliflower, raw
1 tablespoon butter, unsalted
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
6 ½ oz portabella mushrooms, raw
2 teaspoon olive or extra virgin olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper
½ tablespoon olive or extra virgin olive oil
12 ounce ground lamb
¼ teaspoon salt
¼ teaspoon black pepper
1 oz yellow onion
2 oz celery
1 teaspoon, chopped garlic
1 ½ tablespoon butter, unsalted
1 teaspoon worcestershire sauce
1 g rosemary fresh or raw herb
½ g thyme fresh or raw herb

Instructions

Fill a large pot with water and start bringing it to a boil on your stove. Meanwhile, remove the hard core and exterior leaves of a head of cauliflower. Cut the cauliflower into 4 pieces. You can leave any core that is directly attached to florets remaining on the pieces. When the water is boiling, add the cauliflower pieces to the pot. Cook the cauliflower until it is tender enough to pierce with a fork in the toughest spots – about 10 minutes.
When the cauliflower is done boiling, drain the water from the cauliflower, and transfer the pieces to a food processor. If necessary, you can now break the cauliflower into smaller pieces to fit in the food processor. Pulse the cauliflower with butter, salt, pepper, and garlic powder. Continue pulsing until you have a blended mixture with the consistency and texture of mashed potatoes. You can leave the mash aside to cool for later.
Turn your attention to the portobello caps. Take 1 large cap (approx. 2 ounces to begin with), and remove the stem. Use a spoon to gently scrape out the dark brown fibers inside the cap. Be careful not to damage the rim of the mushroom cap. When the portobello caps are prepared, they should yield the weight listed in the ingredients. Place the mushroom caps on a seasoned sheet tray, and rub about ½ teaspoon of olive oil into each cap. Sprinkle salt and pepper over the caps, then turn the caps over to expose the insides.
Set the prepared mushroom caps aside for later, and now turn your attention to the ground lamb. Heat the second amount of olive oil in a wide pan over medium heat. Break the ground lamb up in the hot oil, and season the lamb with salt and pepper. Stir and cook the lamb until it’s browned in the pan and broken up into small pieces. Meanwhile, prepare the onion by dicing it and the celery by slicing a stalk into thin pieces.
Once the lamb is browned, add the onion and celery to the pan, and reduce the heat some. Stir minced garlic into the pan as well. Place a lid over the pan and let the ingredients cook down until the onions and celery are soft. Once the veggies are soft, stir butter and Worcestershire sauce into the pan. Break the meat up into small, crumbly pieces, making sure everything is coated in butter and sauce. Place 1 sprig of rosemary and 2-3 sprigs of thyme in the pan, and place the lid on top.
Let the lamb filling stew for about 10 minutes, just to let the flavors marry. At this point, turn on your oven to preheat to 350 degrees. When the lamb filling is done, you can spoon equal amounts into the portobello caps. You can gently pack the filling down to ensure it all fits into the mushroom caps. Grab the mashed cauliflower and scoop approx. ¼ cup onto each filled mushroom cap. Gently spread the mashed cauliflower so it acts as a protective barrier over the lamb filling. Again, gently pack down the mashed cauliflower to ensure it stays in place. You may take a fork and create hash marks in the mash as well.
Bake the portobello shepherd’s pie in the oven for about 30 minutes. Look for a light browning on the top of the mashed cauliflower, and the mushroom caps may break down somewhat. If you packed the lamb and mashed cauliflower well, everything should stay in place in the oven. Serve the shepherd’s pie hot with additional Worcestershire sauce, chopped parsley, or a sprinkle of cheese at your discretion.