Crockpot Keto Shepherd’s Pie (Cauliflower Topping)
A hearty, plant-based twist on classic Shepherd’s Pie featuring a savory lentil-veggie base and a creamy, garlicky cauliflower mash topping.
Ingredients
For the Base:
- 2 cups cooked green or brown lentils
- 1 cup chopped carrots
- 1 cup diced celery
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup vegetable broth
- ½ tsp thyme
- ½ tsp rosemary
- Salt and black pepper to taste
For the Cauliflower Topping:
- 1 large head cauliflower chopped (about 4 cups)
- ¼ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp vegan butter
- 1 garlic clove roasted or sautéed
- Salt to taste
Instructions
- Heat oil in a skillet, sauté onion, garlic, carrots, and celery until soft (or toss them raw into the crockpot if lazy).
- Add lentils, tomato paste, broth, thyme, rosemary, salt, and pepper. Stir well and transfer to the crockpot.
- Cover and cook on low for 4 hours or high for 2.
- Meanwhile, steam cauliflower until fork-tender (roughly 10 minutes).
- Blend cauliflower with almond milk, nutritional yeast, vegan butter, garlic, and salt until creamy.
- Once filling is ready, spread cauliflower mash on top.
- Cover again and cook on warm for 15 minutes so everything gets cozy together.
- Garnish with parsley, serve hot, and pretend it took way more effort.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 13g
Vitamins and Minerals (Per Serving)
- Iron: 18%
- Vitamin C: 62%
- Folate: 28%
- Vitamin B6: 12%
- Magnesium: 10%
Additional Notes/Tips to Enhance the Flavor
- Add a splash of balsamic vinegar to the lentil mix for depth.
- Use roasted garlic for that “I actually tried” flavor.
- Top with crushed walnuts or smoked paprika before serving.
- Leftovers? Even better the next day, just like drama-filled reality TV.