As you can see from the ingredients picture, I used pre-ground lamb. I will definitely grind my own next time as I found the pre-ground kind of gamey tasting! You could certainly use a cauliflower mash instead of the Kabocha, but the squash has a very subtle sweetness that I really enjoyed!
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Instructions
Prepare ingredients.
Preheat oven to 375*F
In a large pan, brown lamb until no pink remains. Remove lamb from pan and reserve on a plate. Using fat from lamb, saute vegetables (diced carrot and celery) until soft. Return lamb to pan. Add oil and Ketonia bread mix (this will thicken the gravy). Cook for 2 minutes, stirring constantly. Add hot water and Better than Bouillon and stir till it thickens. Add red wine and Worcestershire and simmer for 5 minutes. Pour into a deep-dish pie plate.
Microwave Kabocha squash for 6 minutes. Mash with a potato masher. Stir in sour cream, butter and ¾ cup cheddar cheese. Sprinkle with salt and pepper to taste. Spoon squash on top of the meat mixture and smooth it over, covering the meat. Sprinkle ¼ cup remaining cheese on top.
Bake 45 minutes in preheated oven until golden brown. Enjoy!!!
Nutrition Facts
St. Patricks Keto Shepherd's Pie
Serving Size
0.167 recipe
Amount per Serving
Calories
390.26
% Daily Value*
Fat
31.45
g
48
%
Sodium
251.26
mg
11
%
Carbohydrates
5.05
g
2
%
Fiber
1.43
g
6
%
Sugar
2.14
g
2
%
Protein
19.92
g
40
%
Iron
1.73
mg
10
%
Net Carbs
4
G
* Percent Daily Values are based on a 2000 calorie diet.