These Keto Shepherd’s Pie Meatballs contain all of the comforting flavors of a traditional Shepherd’s Pie, in a fun new low carb meatball format! They’re dairy free too!
Earlier this week I posted the base layer for these keto shepherd’s pie meatballs, the Keto Cheddar Leek Cauliflower Puree. If you read that post, you know that this dish is inspired by a Shepherd’s Pie I had in London at The Windmill in Mayfair.
Fun fact: Shepherd’s Pie is traditionally made with ground or minced lamb. Which makes sense, because Shepherd’s work with sheep, not cows. Growing up in New England, my mom made a dish she always called Shepherd’s Pie, but it was made with ground beef, topped with a layer of corn kernels, and then mashed potatoes.
As kids we loved it, but it wasn’t technically Shepherd’s Pie. A meat pie made in that way is typically called Cottage Pie.
Now you know…
Because lamb can have a strong, gamey flavor that can be off-putting to some, I mixed the meat in these meatballs with a 50/50 mix of beef and lamb. That gave them just enough lamb flavor to be authentic and delicious, but not so much as to be overpowering.
That being said, if you can get lamb and love the flavor, you can certainly use all lamb in this recipe. And if you can’t get lamb at all, or it’s too pricey in your area to make it worth it, then you can mix pork and beef, or even go all beef if you prefer.
Then I guess they would be Cottage Meatballs…. 😂
These Keto Shepherd’s Pie Meatballs are flavored with the classic Worcestershire sauce, thyme, and a small amount of minced carrot for authenticity.
Worcestershire sauce is technically not gluten free because it can contain soy sauce or malt vinegar which both contain gluten. If that’s a concern for you then you can replace it with Coconut Aminos, which have a similar flavor profile and no gluten.
The sauce for these Keto Shepherd’s Pie Meatballs gets its red color from tomato paste, and also contains tangy Worcestershire sauce, some ground mustard, and chicken broth – among other things.
The end result, especially when served over the Keto Cheddar Leek Cauliflower Mash, is comfortingly authentic and ultra satisfying to tuck into.
These keto meatballs are a fun departure from the typical layered Shepherd’s pie format, and are pretty easy to execute.
Mr. Hungry was a huge fan, and he’s pretty tough to please when it comes to meatballs. So if he’s any indication, then keto or not your family will likely enjoy these Keto Shepherd’s Pie Meatballs too!
As always, I love getting your feedback on my recipes, so let me know if this one was a hit with your tribe too!
- pound ground beef (80/20)
- pound ground lamb
- super fine blanched almond flour
- Worcestershire sauce
- finely grated carrot
- fresh thyme leaves
- garlic powder
- onion powder
- kosher salt
- ground black pepper
- olive oil for frying
- tomato paste
- Worcestershire sauce
- chicken broth
- kosher salt
- ground mustard
- black pepper
- xanthan gum
- Put all of the meatball ingredients (except for the oil) into a medium-sized bowl. Mix well with your hands, and then form into 18 meatballs, about 2 inches in diameter.
- Heat the oil in a large nonstick skillet over medium heat for about 2 minutes, or until the oil is shimmering.
- Add the meatballs and cook for about 3 minutes, then turn over with tongs and cook for an additional 3 minutes, or until golden brown.
- Remove the meatballs from the pan and set aside.
- Add all of the sauce ingredients to the same skillet you cooked the meatballs in and stir well.
- Bring the sauce to a boil over high heat, then reduce the heat to medium and add the meatballs back to the pan and stir to coat in the sauce.
- Simmer the sauce for 10 minutes, or until it has thickened and reduced by about one third, and the meatballs are cooked through.
- Serve hot, preferably over a serving of .
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.