The Tastiest Keto Cottage Pie
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.
Servings: 4
Calories: 599kcal
Ingredients
MASH
- 1.5 lb cauliflower 700g, florets
- 2 tablespoon butter or olive oil
- Salt to taste
- Optional: ¼ cup / 60g cream cheese or ⅔ cup / 60g shredded cheddar or mozzarella
FILLING
- 1 tablespoon extra virgin olive oil plus more to serve
- 1 medium carrot 1 cm cubes (2.1oz / 60g)
- 2 ribs celery 1 cm cubes (2.8oz / 80g)
- 1 small onion finely diced (2.4oz / 70g)
- 1 tablespoon rosemary chopped (or 1.5 teaspoon dried)
- 1.5 tablespoon fresh thyme leaves chopped (or 1.5 teaspoon dried)
- 2 bay leaves
- 3 cloves garlic minced
- 1.5 lb ground beef 700g
- ½ cup red wine 120ml
- 3 tablespoon tomato puree 1.6oz / 45g, double concentrated
- 1 tablespoon coconut aminos or tamari / soya sauce
- Salt and pepper to taste
- 1 cup beef stock 240ml
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 tablespoon 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.
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: 599kcal | Total Carbohydrates: 13.9g | Protein: 35.4g | Fat: 42.6g | Saturated Fat: 13g | Fiber: 4.6g | Sugar: 5.4g
