Super Tasty Keto Cottage Pie

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Keto Cottage pie is one of our staple family meals. It has a meaty ground beef filling full of flavour and a buttery cauliflower mash topping. Low carb, gluten free and so good you may want to come back for seconds.

a casserole dish with keto cottage pie and a spoon

Cottage pie is a classic British comfort food dish and this low carb cottage pie recipe is on regular rotation in our house during winter. It is ridiculously satisfying!

The filling of the pie is pretty much the same I’ve been making since my pre-low carb days. Some cottage pies use stewed beef, but I find that ground beef is the quicker and easier option.

But of course, I’ve replaced the mashed potatoes with a mashed cauliflower topping to make is suitable for a low carb and Keto Diet and simply make it healthy.

If you know how to do it right, cauliflower mash really delicious and does not taste of cauliflower at all. Follow all the tips in this post and you’re going to love it.

Many people confuse cottage pie with Shepherd’s pie. The difference is that Shepherd’s pie is made with lamb mince and cottage pie is contains beef.

Glad we’ve got that out of the way!

Ok, let’s get straight to the recipe.

Ingredients

ingredients to make cottage pie

CAULIFLOWER MASH

  • Cauliflower florets – the fresher, the better! And you need to make sure to cook the cauliflower until it’s really soft. If it still has crunch, it will also have that sharp cauliflower taste we want to avoid here.
  • Butter – This really helps to make the mash taste very similar to potato mash. But if you’re dairy free, simply use a good extra virgin olive oil instead.
  • Salt & pepper
  • Optional: either cream cheese or grated cheddar/mozzarella. Both increase the creaminess of the cauli mash.

BEEF FILLING

  • Vegetables: carrot, celery, onion. In my opinion, all of these are 100% essential for a tasty sauce.
  • Herbs: Rosemary, thyme, bay. I like to use fresh herbs where I can because the flavour is simply better.
  • Garlic – Again: fresh will always win over dried.
  • Ground beef
  • Red wine – If possible, don’t skip the wine. The alcohol cooks off and it really does add to the deliciousness of this dish. 
  • Tomato puree – That’s the double concentrated kind
  • Coconut aminos – This is a tasty umami flavouring sauce. Soy sauce or Tamari work as well.
  • Salt & pepper
  • Beef broth

How to make keto cottage pie

cauliflower florets in a pot with water

Place the cauliflower florets in a large pan with boiling water (enough to just cover the florets). Make sure the pan is large enough that when you place on a lid the water won’t boil over.

Cook the cauliflower on a medium heat for 10 – 12 minutes, or until soft and tender. Drain.

And here comes the important part: Place the cauliflower back in pan over medium heat to dry off for about 1.5 minutes, but don’t let the florets burn or stick to the pan. You want to it to be as dry as possible before you blend it.

cauliflower mash in a food processor bowl

Now add the cauliflower to a blender along with the butter and optional cream cheese or grated cheese and pulse until smooth – you may need to scrape the sides with a spatula a couple of times.

Time to start on the filling!

chopped vegetables in a pan

Fry the carrot, celery, onion and herbs for 3 minutes in a skillet over medium heat. Add the garlic for 1 minute, then add the ground beef and fry for about 6 – 7 minutes or until cooked though.

a pan with the ground beef filling

Now pour in the red wine plus the tomato paste, coconut aminos. Season with salt and pepper and cook for 2 minutes until the red wine cooks off a bit. 

Add the beef broth and reduce the heat a touch. Let the filling cook for about 10 minutes until it’s nice and thick. It should still have a bit of sauce and moisture. 

Transfer the filling to an 11 x 8 inch casserole dish and spread over the mashed cauliflower topping. Level with a spatula or use a fork to create ridges all over the top. This makes for a crispier finish.

Bake the pie for about 20 – 25 minutes or until the mash topping is golden brown and the filling starts to bubble up the sides.

Serving suggestion

Top the keto cottage pie with a good drizzle of olive oil and fresh thyme or parsley. 

We like to serve it with sautéed kale, cavolo nero or green beans. Or simply enjoy it with a crunchy green salad.

a spoonful of cottage pie with a cauliflower mash topping

Recipe variations

Turn it into a low carb Shepherd pie and use ground lamb instead of the beef.

Make it dairy free by using olive oil instead of the butter.

Bake it in individual ramekins for single serve cottage pies.

Add vegetables of your choice to the filling or add bacon lardons when frying the ground beef.

Storage

Store in the fridge for up to 3 days or freeze for up to 3 months. 

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a spoonful of cottage pie with a cauliflower mash topping

The Tastiest Keto Cottage Pie

from sugarfreelondoner.com

There’s nothing quite as comforting as a good cottage pie. This Keto Cottage Pie is low in carbs thanks to a cauliflower mash topping. It’s the ultimate healthy comfort food.

Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Course Main Course

Cuisine British

Servings 4

Calories 599 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Instructions 

MASH

  • Place the cauliflower florets in a large pan with boiling water (enough to just cover the florets). Cook on a medium heat for 10 – 12 minutes, or until soft and tender. Drain well.

  • Place the cauliflower back in pan and dry off (about 1.5 minutes) on a medium heat, but don’t let it burn and stick to the pan.

  • Add to a blender along with the butter and optional cream cheese / grated cheese and pulse until smooth – you may need to scrape the sides with a spatula a couple of times. Option to use an immersion blender.

FILLING

  • Preheat the oven to 190C / 170C fan / 375F.

  • Heat 1 tbsp of olive oil in a clean large pan. Add the carrot, celery, onion and herbs and fry for 3 minutes on a medium heat. Add garlic for 1 minute. Add beef mince and fry for about 6 – 7 minutes or until cooked though.

  • Add the red wine, tomato puree, coconut aminos or soy sauce, salt + pepper and cook for 2 minutes until the red wine cooks off a bit.

  • Add the stock and reduce the heat a touch cooking for about 10 minutes until nice and thick. It should still have a nice bit of sauce and moisture.

  • Transfer the filling to an 11 x 8 inch baking dish.

  • Add mash over the filing and smooth with a spatula.

  • Bake for about 20 – 25 minutes until the filling starts to bubble up the sides. Top with a good drizzle of olive oil and fresh thyme.

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Notes

9.3g net carbs per serving. Makes 4 servings. 
Adding ¼ cup / 60g cream cheese or ⅔ cup / 60g shredded cheddar to the mashed cauliflower is optional, but does add flavour. 
Option to scrape the top of the pie with a fork to create ridges. This creates a crunchier topping. 
Serve with sides of choice. I like sautéed kale, cavolo nero or green beans.
Store in the fridge for up to 3 days or freeze for up to 3 months. 

Nutrition

Calories: 599kcalTotal Carbohydrates: 13.9gProtein: 35.4gFat: 42.6gSaturated Fat: 13gFiber: 4.6gSugar: 5.4g

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