Woman's hands serving a scoop of Keto Shepherd's Pie with golden turnip mash topping and savory beef filling from a baking dish.

Shepherd’s Pie

Let’s be honest, nothing beats a warm, bubbly casserole on a chilly night, but if you’re living that low-carb life, the usual pile of potatoes is a no-go. That’s exactly why I love this Keto Shepherd’s Pie! We’ve swapped the heavy starch for a silky, savory Turnip Mash that gets perfectly golden brown under the broiler. Trust me, this Paleo-friendly comfort food is so rich and satisfying, you won’t even miss the potatoes. It’s the perfect way to stick to your health goals without sacrificing that classic, home-cooked flavor.

Serves: 6

Ingredients

  • 1.5 pounds lean ground beef (24 oz / 680 g)

  • 2 tbsp plus 2 tsp water

  • 0.5 tsp baking soda

  • Sea salt and pepper to taste

  • 2.5 pounds turnips, peeled and cut into 1-inch chunks (40 oz / 1135 g)

  • 2 tbsp olive oil

  • 0.5 cup coconut milk

  • 1 large egg yolk

  • 8 scallions, green parts only, sliced thin

  • 2 tsp coconut oil

  • 1 onion, chopped

  • 4 oz white mushrooms, trimmed and chopped (113 g)

  • 1 tbsp tomato paste

  • 2 garlic cloves, minced

  • 2 tbsp Madeira or ruby port

  • 2 tbsp tapioca or arrowroot flour

  • 1.25 cups Beef Broth or Stock

  • 2 tsp Worcestershire Sauce

  • 1 bay leaf

  • 2 sprigs fresh thyme

  • 2 carrots, peeled and chopped

  • 2 tsp arrowroot or tapioca starch

Preparation

  1. Grease a 9×13-inch baking dish with coconut oil. Toss the ground beef with 2 tbsp water, baking soda, 1 tsp sea salt, and 0.25 tsp pepper in a bowl until well combined; set aside for 20 minutes.
  2. Meanwhile, place the turnips and 1 tbsp sea salt in a large saucepan; add water to cover. Bring to a boil, then reduce to a simmer and cook until the turnips are tender, 8 to 10 minutes. Drain the turnips and return to the saucepan over low heat, stirring constantly, to evaporate any remaining moisture, about 1 minute. Remove from heat and mash the turnips smooth with a potato masher. Stir in the olive oil. Whisk the milk and egg yolk together in a bowl, then stir into the turnips. Stir in the scallions; season with sea salt and pepper to taste. Cover; set aside.
  3. Heat the oil in a broiler-safe ten-inch skillet over medium heat until shimmering. Add the onion and mushrooms and cook until the vegetables begin to soften, 4 to 6 minutes. Stir in the tomato paste and garlic and cook until the bottom of the skillet is dark brown, about 2 minutes. Stir in the Madeira, scraping up any browned bits, and cook until evaporated, about 1 minute. Stir in the flour and cook for 1 minute. Stir in the broth, Worcestershire Sauce, bay leaf, thyme, and carrots; bring to a boil, scraping up any browned bits. Set aside once thickened.
  4. Divide the beef into 2-inch pieces and place in a skillet over medium-high heat. Cover and cook until the beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with two forks halfway through the cooking time. Combine the arrowroot (or tapioca) and the remaining 2 tsp water in a bowl, then stir into the skillet. Continue to simmer; stirring constantly, until the filling is slightly thickened, about 30 seconds. Remove the thyme and bay leaf. Season with pepper to taste.
  5. Place the meat mixture in the prepared baking dish. Spread the turnip mash evenly over the top of the beef mixture. Adjust the oven rack to a position 6 inches from the broiler element and heat the broiler. Broil until the turnips are golden and the sauce is bubbling, 10 to 15 minutes. Allow to cool slightly; serve.

Nutrition per Serving (1/6 of recipe)

  • Calories: 365 kcal

  • Total Fat: 19.5 g

  • Total Carbohydrates: 21 g

  • Dietary Fiber: 5 g

  • Net Carbohydrates: 16 g

  • Protein: 29 g

  • Sugar: 8 g

  • Sodium: 680 mg (varies based on broth and salt usage)

Pro Tips for the Perfect Keto Shepherd’s Pie

  • Don’t Skip the Drying Step: The most common mistake with turnip mash is excess moisture, which leads to a soggy pie. After boiling, be sure to return the turnips to the hot pan and stir constantly for that full minute. You want to see the steam disappearing to ensure a fluffy, potato-like texture.

  • The Baking Soda Secret: You might find the baking soda step unusual, but it’s a game-changer. This technique (often called “velveting”) tenderizes lean ground beef, ensuring it stays juicy even after being sautéed and then broiled. Don’t rush the 20-minute resting period!

  • Watch the Broiler: Because this topping uses an egg yolk for color rather than the starch of traditional potatoes, it can brown very quickly. Keep a close eye on the oven during the final 2-3 minutes to prevent the peaks of the mash from burning.

  • Thickening with Arrowroot: Unlike cornstarch or flour, arrowroot breaks down if it is cooked at high heat for too long. That is why we add the slurry at the very end of the meat cooking process. As soon as it thickens (which happens almost instantly), take it off the heat.

  • Make It Cheesy (Optional): If you aren’t strictly Paleo and eat dairy, try mixing 0.5 cups of grated sharp cheddar or parmesan into the turnip mash before baking. It adds a delicious crust and boosts the fat content for Keto macros.

  • Turnip Bitterness: If you find turnips slightly too bitter, try swapping half the weight of the turnips with cauliflower florets. The cauliflower mellows the flavor while keeping the carb count low.

Frequently Asked Questions

Can I make this Shepherd’s Pie ahead of time? Yes, this is a great meal prep recipe. You can assemble the entire pie—meat filling and turnip topping—and store it in the refrigerator for up to 2 days before baking. If baking from cold, you may need to add 10 to 15 minutes to the cooking time to ensure the center is hot.

Is this recipe technically Shepherd’s Pie or Cottage Pie? Technically, traditional Shepherd’s Pie is made with lamb, while a pie made with ground beef is called Cottage Pie. However, most people use the terms interchangeably. You can easily swap the ground beef for ground lamb in this recipe if you prefer the traditional flavor profile; the cooking time remains the same.

Can I substitute cauliflower for the turnips? Absolutely. If you aren’t a fan of turnips, steamed cauliflower makes an excellent low-carb mashed topping. Follow the same steps: boil or steam the cauliflower until tender, drain well (squeeze out excess water with a cheesecloth for the best texture), and mix with the egg yolk and oil.

Is this recipe compatible with a Whole30 diet? Yes, this recipe is compatible with Whole30 guidelines provided you use compatible arrowroot flour and ensure your Worcestershire sauce is sugar-free and compliant. The recipe relies on coconut milk and olive oil rather than dairy, making it naturally dairy-free and Paleo-friendly.

How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 2 minutes, or warm the whole dish in the oven at 350°F (175°C) covered with foil for about 20 minutes to keep the topping moist.

Why is my turnip mash watery? Turnips hold a lot of water. The most critical step is “drying” them after boiling. Return the drained turnips to the hot pot and stir over low heat for a minute or two to let the steam escape. If you skip this, the water will release into the meat filling during baking, resulting in a soupy pie.

Conclusion

I hope this Keto Shepherd’s Pie satisfies your craving for comfort food just as much as it does mine. It really proves that with a few smart swaps—like that golden turnip mash—you can enjoy a rich, hearty classic without straying from your health goals. Whether you are meal-prepping for the week or looking for a cozy Sunday dinner, this dish is a winner. If you give this recipe a try, please leave a comment below and rate the recipe; I’d love to hear how it turned out for you!