Some comfort foods just can’t be replaced – but they can be reimagined. That’s what we did with this low-carb version of Shepherd’s Pie, swapping the traditional potato topping for turnips while keeping all the savory goodness underneath.
Shepherd’s Pie has always been a favorite for my wife and me, so transforming it for our new way of eating was a natural choice. The result? A dish that keeps the comfort food feeling while fitting our healthier lifestyle.
Like many of our kitchen experiments, this one came with some discoveries. The turnip topping needed a bit of tweaking – a touch of xanthan gum to thicken it up and some garlic salt to enhance the flavor made all the difference. And of course, no Shepherd’s Pie is complete without cheese in our house – a generous topping of Colby Monterey Jack takes this comfort food classic to the next level. We’ve always preferred our Shepherd’s Pie with cheese, and this low-carb version is no exception. The melty cheese adds that extra layer of indulgence that makes you forget you’re eating something healthier.
As with any family meal, the reviews were mixed. Two of our girls and my wife gave it an enthusiastic thumbs up, declaring it ‘a keeper.’ My son? Let’s just say he was less enthusiastic about the turnip substitution. But that’s part of our family’s food journey.
We have a rule in our house: you eat what’s fixed, or you don’t eat. However, we’ve found that our ‘no thank you bites’ policy works well for new dishes like this. It’s simple – take a few substantial bites, give it an honest try, and if it’s still not your thing, there’s always the option of making a PB&J. This approach has actually helped our kids become more open to trying new versions of familiar foods over time.
Every meal is an opportunity for improvement in our kitchen. After everyone tries a new recipe, I collect feedback. My wife suggested swapping the celery for peas in the next version – a change we’ll likely try. Sometimes these adjustments are based on pure instinct, but they’re always driven by what works for our family.
Is this version exactly like the traditional potato-topped Shepherd’s Pie? No. Is it healthier while still satisfying that comfort food craving? Absolutely. And in our journey toward better eating, that’s exactly what we’re aiming for.
Description A hearty, comforting shepherd’s pie that swaps traditional potatoes for turnips, making it perfect for low-carb lifestyles while keeping all the flavors your family loves.
Ingredients For the Turnip Topping:
- 3 lbs turnips, peeled and cubed
- 1/2 cup heavy cream
- 4 tbsp butter
- 1 tsp garlic powder
- Garlic salt to taste
- Salt and pepper to taste
- 1/4 tsp xanthan gum
- 2 cups Colby Monterey Jack cheese, shredded
For the Filling:
- 2 lbs grass-fed ground beef
- 1 medium onion, diced
- 2 celery stalks, finely diced (or 1 cup peas)
- 2 medium carrots, diced small
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Equipment
- Large pot for boiling turnips
- Large skillet or sauté pan
- 9×13 baking dish
- Potato masher or hand mixer
- Cutting board
- Sharp knife
- Measuring cups and spoons
Preparation Time
- Prep: 30 minutes
- Cook: 45 minutes
- Total: 1 hour 15 minutes
Servings 6-8 servings
Instructions For the Turnip Topping:
- Peel and cut turnips into 1-inch cubes
- Boil turnips in salted water until very tender, about 20-25 minutes
- Drain well and return to pot
- Add cream, butter, garlic powder, garlic salt, salt, and pepper
- Sprinkle xanthan gum over mixture
- Mash until smooth and creamy
For the Filling:
- Preheat oven to 375°F
- Heat olive oil in large skillet over medium heat
- Add onion, celery (or peas), and carrots; cook until softened (about 5 minutes)
- Add garlic, cook 1 minute more
- Add ground beef, breaking it up while cooking until browned
- Stir in tomato paste, cook 1 minute
- Add broth, Worcestershire sauce, thyme, and rosemary
- Simmer until liquid reduces slightly, about 5-10 minutes
- Season with salt and pepper
Assembly:
- Transfer meat mixture to 9×13 baking dish
- Spread turnip mash evenly over meat
- Create texture on top with fork if desired
- Top with shredded Colby Monterey Jack cheese
- Bake 25-30 minutes until bubbling and cheese is melted and golden
Notes
- If mixture seems too liquid, you can stir in 1-2 tbsp of coconut flour to thicken
- Leftovers keep well in refrigerator for 3-4 days
- Can be assembled ahead and baked later
- Turnips release more water than potatoes, so make sure to drain them very well
- Feel free to experiment with peas instead of celery for a different twist
- The xanthan gum helps achieve a thicker, more potato-like consistency in the turnip topping
