The Tastiest Keto Cottage Pie

Name: The Tastiest Keto Cottage Pie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1.5 lb cauliflower; 2 tablespoon butter; salt to taste; Optional: ¼ cup / 60g cream cheese or ⅔ cup / 60g shredded cheddar or mozzarella; 1 tablespoon extra virgin olive oil; 1 medium carrot; 2 ribs celery; 1 small onion; 1 tablespoon rosemary; 1.5 tablespoon fresh thyme leaves; 2 bay leaves; 3 cloves garlic; 1.5 lb ground beef; ½ cup red wine; 3 tablespoon tomato puree; 1 tablespoon Coconut aminos; salt and pepper to taste; 1 cup beef stock

User Reviews

5.0

60 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
599 kcal
Course
Main Course
Cuisine
British

The Tastiest Keto Cottage Pie

Raiden Walker

Report

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.

Share:

I Made This!

45 people made this

Print

13 people printed this

Save this

36 people saved this

Ingredients

Servings

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

Add to Shopping List

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

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.
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.
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.