This low carb cottage pie is my version of the classic English dish. Perfect comfort food for the winter! Gluten free and keto friendly recipe.
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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.
How to Make a Low Carb Cottage Pie
Add some olive oil to a large skillet and place over a medium heat. Brown off some lean ground beef then drain off any excess liquid.
Next, add a chopped red bell pepper, chopped celery, onion powder, tomato sauce, dried thyme, Worcestershire sauce, beef broth, and bay leaves. For the broth I *love* the Kettle & Fire brand!
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. Remove the bay leaves, then transfer the meat sauce to an oven-safe dish.
To make the topping, cook some cauliflower (boil, steam, or microwave cook), then mash it with some unsweetened almond milk and butter.
Note: For a smoother cauli mash you could run it through a food processor first.
Spoon the topping over the sauce. Roast in a preheated oven for 25-30 minutes until the sauce is bubbling and the topping is starting to brown.
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Low Carb Cottage Pie
This low carb cottage pie is my version of the classic English dish. Perfect comfort food for the winter! Gluten free and keto recipe.
- 1 tbs olive oil
- 1 lb lean ground beef
- 1 red bell pepper, chopped
- 1 stalk of celery, chopped
- 1 tsp onion powder
- 2 tbs tomato sauce
- 1 tsp dried thyme
- 2 tbs Worcestershire sauce
- 1 cup beef broth
- 2 bay leaves
- salt and black pepper
for the topping
- 1 lb cauliflower, cooked
- 2 tbs unsweetened almond milk
- 2 tbs butter
- Heat the oil in a large skillet and add the ground beef. Continue cooking until it has browned all over, then drain any excess liquid.
- Add the red bell pepper, celery, onion powder, tomato puree, thyme, Worcestershire sauce, beef broth, and bay leaves. Bring to a boil then reduce the heat and simmer for 20 minutes.
- Meanwhile, preheat the oven to 400F.
- Taste for seasoning and add salt and pepper as necessary. Remove (and discard) the bay leaves, then transfer the meat sauce into to a baking dish.
- To make the topping, mash the cooked cauliflower with the milk and butter. Spoon the topping over the sauce. Note: For a smoother cauli mash you could run it through a food processor first.
- Roast for 25-30 minutes until the sauce is bubbling and the topping is starting to brown.
6.2g net carbs per serving (quarter of the pie)
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Nutrition InformationYield 4 Serving Size Quarter of the pie
Amount Per Serving Calories 394Total Fat 24gSaturated Fat 9.6gCholesterol 116mgSodium 596mgCarbohydrates 9.7gNet Carbohydrates 6.2gFiber 3.5gSugar 5gProtein 36g