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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.

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

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. Preheat the oven to 190C / 170C fan / 375F.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the filling to an 11 x 8 inch baking dish.
  6. Add mash over the filing and smooth with a spatula.
  7. 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. 

Nutrition Information

Calories 599kcal (30%) Total Carbohydrates 13.9g Protein 35.4g (71%) Fat 42.6g (66%) Saturated Fat 13g (65%) Fiber 4.6g (18%) Sugar 5.4g (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 599

% 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.