Keto Cottage Pie with Cauliflower Crust

An English-inspired dish with beef or plant based meat, seasoned with bay leaves, tomatoes, garlic, salt, and pepper and topped with carrots, celery, and a hearty cauliflower mash.

Recipe

Prep Time 10 mins Cook Time 2 hrs Total Time 2 hrs 10 mins Course Main Course Cuisine English Servings 4 people

Equipment

• Blender
• Pot
• skillet
• baking dish

Ingredients  

Cottage Pie Filling

• 2 tbsp olive oil extra virgin
• 1 medium sized yellow onion minced
• 1 lb ground beef
• 1 tsp salt
• 1/4 tsp pepper
• 3 bay leaf
• 1 roma tomato diced (keep tomato juice intact)
• 1 cup beef broth low sodium
• 1 cup carrots minced
• 1 cup celery minced

Cauliflower Crust

• 1 cauliflower head cut into florets
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese
• 1 egg
• extra virgin olive oil spray
• water

Instructions 

1. Cook Pie Filling

• Add olive oil to skillet on medium high heat
• Fry garlic until browned, then add onions and cook for 2-3 minutes
• Add beef, salt, pepper, bay leaves, and tomato to the skillet and mix. Cook until beef is brown, crispy, and no pink color remains.
• Pour broth, carrots, and celery into skillet. Bring to a boil and turn off heat.

2. Create Cauliflower Crust

• Fill the bottom of the pot with 1/2 inch water (don’t add too much). Steam cauliflower florets for 10 minutes on medium high heat until soft.
• In a blender, combine cauliflower, cheese, heavy cream, and egg.

3. Cook Cottage Pie in Oven

• Heat oven to 350F.
• Transfer skillet contents to a baking dish.
• Add cauliflower mixture on top of the pie filling. Spray with olive oil.
• Bake for 30-35 minutes.
• Add optional fresh herbs like parsley, cilantro, or dill.

Hello everyone,

I hope you enjoy this English inspired and keto friendly recipe.

You may modify it into a vegetarian dish by using plant based ground “beef”.

Keto Cottage Pie with Cauliflower Crust is a hearty and healthy dish that gives you vegetables, protein, and healthy fats.

Cottage Pie with Cauliflower Crust (Keto)

English inspired keto recipe with cauliflower mash and seasoned beef with carrots and celery.

• Blender
• Pot
• skillet
• baking dish

Cottage Pie Filling

• 2 tbsp olive oil (extra virgin)
• 1 medium sized yellow onion (minced)
• 1 lb ground beef
• 1 tsp salt
• 1/4 tsp pepper
• 3 bay leaf
• 1 roma tomato (diced (keep tomato juice intact))
• 1 cup beef broth (low sodium)
• 1 cup carrots (minced)
• 1 cup celery (minced)

Cauliflower Crust

• 1 cauliflower head (cut into florets)
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese
• 1 egg
• extra virgin olive oil spray
• water

1. Cook Pie Filling

1. Add olive oil to skillet on medium high heat

2. Fry garlic until browned, then add onions and cook for 2-3 minutes

3. Add beef, salt, pepper, bay leaves, and tomato to the skillet and mix. Cook until beef is brown, crispy, and no pink color remains.

4. Pour broth, carrots, and celery into skillet. Bring to a boil and turn off heat.

2. Create Cauliflower Crust

1. Fill the bottom of the pot with 1/2 inch water (don't add too much). Steam cauliflower florets for 10 minutes on medium high heat until soft.

2. In a blender, combine cauliflower, cheese, heavy cream, and egg.

3. Cook Cottage Pie in Oven

1. Heat oven to 350F.

2. Transfer skillet contents to a baking dish.

3. Add cauliflower mixture on top of the pie filling. Spray with olive oil.

4. Bake for 30-35 minutes.

5. Add optional fresh herbs like parsley, cilantro, or dill.

Main Course

English

bay leaf, beef broth, carrots, cauliflower, celery, eggs, garlic, ground beef, heavy cream, olive oil, onions, parmesan cheese, pepper, salt, tomato paste

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