Steak Shepard’s Pie

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This Steak Shepard’s Pie had been on my to-do list for a while, although I wanted the filling to be more like a traditional meat pie. I used my Fathead Steak and Kidney Pie as a base and although Shepard’s Pie is traditionally made with mince, I had run out and used steak for this pie inside. It actually turned out brilliantly, but you can always use beef mince instead of steak if you prefer!

This pie makes a brilliant winter warmer and instead of the usual veg like carrots, peas and corn, I’ve used a good amount of mushrooms instead which went so well with the pie gravy. Again you can vary things up and add different veg, just note the carbs! Also make sure you don’t forget the step of putting a foil lined tray under your pie dish while it’s in the oven to catch any spillage. It makes clean up so much easier because you can just discard the foil.

Check out our other pie recipes!

1. Fathead Chicken and Ham Pie
2. Low Carb Fish Pie
3. Bacon Crust Cheeseburger Pie
4. Fathead Rabbit Pie
5. Fathead Steak and Kidney Pie

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Steak Shepard's Pie

A delicious and hearty Shepard's Pie made using steak instead of traditional beef mince/ground beef.

Course Main Course

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword keto shepards pie, lchf shepards pie, low carb nikki, low carb shepards pie, steak shepards pie

Prep Time 15 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 6

Calories 971.1kcal

Ingredients

• 1 kg chuck or gravy beef, diced
• 2 onions, sliced
• 10 medium mushrooms, sliced
• 2 tbsp olive oil
• 4 tbsp butter
• 4 cups beef bone broth can sub with beef stock
• 2 tbsp coconut flour
• 1 tbsp tomato paste
• 2 bay leaves
• 1 quantity Cauliflower Mash
• 2 tbsp sour cream
• salt. to taste
• pepper. to taste

Instructions

• Make Cauliflower Mash according to recipe, adding in your 2 tablespoons of sour cream. Heat olive oil in a large pot. Add beef, season with salt and pepper and seal. Remove and set aside.
• Heat butter and add mushrooms and onions. Cook, stirring frequently until onions start to soften. Add back beef, add coconut flour and cook for a few minutes, stirring.
• Add tomato paste and bay leaves and stir to combine. Add stock one cup at a time, stirring well after each addition.
• Bring to the boil, reduce to a simmer and cover. Simmer for 1 ½ - 2 hours until sauce has reduced and thickened. Pour into a deep pie dish.
• Cover with your Cauliflower Mash, spreading it out over the pie filling. Bake in the oven at 180C for 20-25 minutes or until Cauliflower Mash is golden. Make sure to place a foil lined tray on the shelf under your pie dish to catch any liquid that boils over the sides.
  
• Remove from the oven, allow to cool off a little and serve.
  

Notes

Net Carbs - 6.9g

Nutrition

Calories: 971.1kcal | Carbohydrates: 10.9g | Protein: 44g | Fat: 83.8g | Fiber: 4g | Sugar: 4.2g