This low carb cottage pie is my version of the classic English dish.
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So what’s the difference between Shepherd’s pie and Cottage pie? Although these two classic English dishes are similar – the main important difference is the meat! Shepherd’s pie is made with ground lamb, and cottage pie is made with ground beef! They both have a topping of mashed potato – which of course will be mashed cauliflower in my version!
Traditional vegetables to add to the mix would be onions, carrots, celery, and peas – but instead I’ve used onion powder, kept the celery, and added red bell pepper. The whole pie can be prepared in advance, then warmed through in the oven when you’re ready to eat.
Add some olive oil to a large skillet and place over a medium heat. Brown off some lean ground beef. Add a chopped red bell pepper, chopped celery*, onion powder, tomato puree, dried thyme, Worcestershire sauce, red wine, beef stock, and bay leaves.
Bring to a boil then reduce the heat and simmer for 20 minutes (cover with a lid if the sauce is reducing too fast). Taste for seasoning and add salt and pepper as necessary, then transfer the meat sauce to a an oven-safe dish. Oh – and you might want to remove those bay leaves at this point!
To make the topping, cook some cauliflower (boil, steam, or microwave cook), then mash it with some unsweetened almond milk and butter. Stir in some grated cheese (nothing too mild!), then spoon the topping over the sauce. Bake in a preheated oven for 25-30 minutes until the sauce is bubbling and the topping is starting to brown.
Low Carb Cottage Pie #lowcarb #glutenfree #keto Click To Tweet
*OK so I accidentally left out the celery – but it SHOULD have been in there, and is included in the nutritional data!