This is the best way to make a low carb shepherd's pie - with the perfect cauliflower topping and a delicious filling! A wonderful keto & low carb dinner the entire family will enjoy.
Brown meat: Add oil to large skillet over medium-high heat. Add beef and cook until browned. Drain if desired, then stir in onion, garlic, mushrooms, celery, salt, pepper and paprika and cook until softened, about 4-5 minutes.
Finish filling: Stir tomato paste into dish. Pour red wine into pan, scraping any browned bits off the bottom. Whisk beef broth and glucomannan well in a large measuring jug, then stir into pan along with all herbs and green beans. Simmer for 4-5 minutes, or until thickened (it will thicken more as it sits). Pour into DEEP 7x11 inch baking dish and set aside to cool.
Make Topping:
Combine mashed cauliflower and egg yolks in a medium bowl until smooth. Stir in 1/4 cup of shredded cheddar cheese.
Assemble and bake:
Heat oven to 400°F.
Spread prepared cauliflower mash over shepherd's pie filling and top with the remaining cheese. Bake for 20 minutes, or until bubbly. Remove from the oven and let sit on the counter for 5 minutes before serving.