This easy-to-make Shepherd’s Pie is perfect for one person or more. You can prepare it ahead of time and simply bake it when you’re ready to eat!

• You can use thinly sliced beef, ground beef, or lamb for the filling.
• Celery root is used instead of potatoes for fewer carbs, but you can swap it with cauliflower if you prefer.
• It’s a sneaky way to include bone marrow in your diet for extra richness and nutrition.

Ingredients:

• 1 tablespoon cooking fat (tallow, butter, or ghee)
• 130 g ground or thinly sliced beef or lamb
• 20 g smoked slab
• Salt
• Pepper (optional)
• 80 g celery root
• 30 g raw bone marrow

Instructions:

1. Preheat your oven to 220°C (grill function).
2. Fry the smoked slab in a pan for 2 minutes. Add the beef or lamb and cook on high heat until browned. If water is released, keep frying until it evaporates.
3. Transfer the cooked meat into an individual oven-safe dish.
4. Peel the celery root and cut it into small cubes. Boil the cubes until they are soft, then drain the water.
5. Add salt and raw bone marrow to the cooked celery. Blend everything into a smooth mash.
6. Spread the celery mash evenly over the meat.
7. Bake in the oven for 20–25 minutes or until the top turns golden brown.
8. Serve and enjoy!

Tips & Tricks:

• Prepare this dish ahead and simply bake it before serving for convenience.
• Replace celery root with cauliflower if you want a lower-carb option.

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PKD Adapted Shepherd’s Pie
Description: A low-carb version of Shepherd’s Pie made with celery root or cauliflower mash, perfect for a hearty meal.
Duration: Prep: 15 minutes | Cooking: 20–25 minutes
Serves: 1

Ingredients:

• 1 tbsp cooking fat (tallow, butter, or ghee)
• 130 g ground or thinly sliced beef or lamb
• 20 g smoked slab
• Salt
• Pepper (optional)
• 80 g celery root
• 30 g raw bone marrow

Instructions:

1. Preheat the oven to 220°C (grill setting).
2. Cook the smoked slab in a pan for 2 minutes. Add the beef or lamb and fry until browned and dry.
3. Place the meat in an oven-safe dish.
4. Boil celery root cubes until soft. Drain and blend with salt and marrow until smooth.
5. Spread the mash over the meat and bake for 20–25 minutes until golden brown.

Notes: This recipe is perfect for meal prep and can be made ahead of time for easy reheating.