The Tastiest Keto Cottage Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Calories
599 kcal
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Course
Main Course
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Cuisine
British
The Tastiest Keto Cottage Pie
Description
The Tastiest Keto Cottage Pie combines a rich ground beef filling with a smooth cauliflower mash topping. The filling sautés carrot, celery, onion, and herbs before adding ground beef, garlic, and red wine to build depth of flavor. Tomato puree and coconut aminos enhance the savory character, while beef stock helps meld the ingredients. The mashed cauliflower is cooked until tender, then blended with butter and optional cream cheese or shredded cheese for creaminess. The pie is assembled by layering the beef mixture beneath the cauliflower mash, which can be textured with fork ridges for a slight crisp when baked or served as is.
This dish balances the earthy and herbal notes from rosemary and thyme with the juicy, tender meat and the mild cauliflower topping. The pie fills and comforts without relying on traditional potatoes, making it lower in carbohydrates. It can be served alongside sautéed greens such as kale or green beans, complementing the rich meat filling and creamy mash.
The recipe yields about four servings, each with roughly 3 grams of net carbs. Leftovers store well in the refrigerator for up to three days or can be frozen for longer preservation. Adding cream cheese or cheddar is optional but enhances the flavor and texture of the mash. For more texture, run a fork over the mash before serving.
Ingredients
MASH
- 1.5 lb cauliflower 700g, florets
- 2 tablespoon butter or olive oil
- salt to taste
- cream cheese or shredded cheddar or mozzarella; optional, quantities as noted
FILLING
- 1 tablespoon extra virgin olive oil plus more to serve
- 1 carrot 1 cm cubes (2.1oz / 60g, medium
- 2 celery ribs 1 cm cubes (2.8oz / 80g
- 1 onion finely diced (2.4oz / 70g, small
- 1 tablespoon rosemary chopped (or 1.5 teaspoon dried)
- 1.5 tablespoon thyme chopped (or 1.5 teaspoon dried, fresh leaves
- 2 bay leaf
- 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 to taste
- black 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
- Each serving contains approximately 3 grams of net carbohydrates, suitable for keto diets.
- Adding ¼ cup cream cheese or ⅔ cup shredded cheddar to the mash intensifies the flavor and creaminess but is optional.
- Fork ridges on the cauliflower mash help create a slightly crisp topping texture if desired.
- Serve the pie with sautéed greens like kale, cavolo nero, or green beans for a balanced meal.
- Store leftovers in the refrigerator up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Total Carbohydrates | 13.9g | 5% |
| Protein | 35.4g | 71% |
| Fat | 42.6g | 66% |
| Saturated Fat | 13g | 65% |
| Fiber | 4.6g | 18% |
| Sugar | 5.4g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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