When I was young, Cottage Pie was one of the first things I learnt to make. Its dead-easy and the humble flavours make it such a hearty, welcome dinner – you simply can’t go wrong. I added cayenne pepper into the beef to give it some kick, but that is entirely optional (especially if you are cooking for the kids). Top your cooked mince with creamy cauliflower mash and cover the lot in grated cheese before popping in the oven to melt and gratin. Lush! A perfect, guilt-free low-carb cottage pie. Step-by-step pics to help you along…
Start with the cauliflower. Trim them into equal-size pieces and bring a large pan of salted water to the boil.
Boil the cauliflower until completely tender. A floret pierced with a fork should immediately slide off. This can take up to 20 minutes.
In the meantime, prep your remaining ingredients and preheat the oven to 200°C / 400°F.
Drain the cooked cauliflower in a colander and allow to steam off for a few minutes. You don't want any unnecessary moisture in the cauliflower mash.
Mash the cauliflower very well using a potato masher, then add the cream cheese and Dijon mustard. Mix well and season the mixture with salt and white pepper.
For extra smooth creamy mash (I highly recommend this step) transfer the mixture to a mini food processor. Blitz the mixture to a smooth puree. Set aside.
For the mince (which can be started while the cauliflower is still cooking) heat the oil in a large pan. Cook the onions until they have softened and partially caramelised. Add the mushrooms and garlic and cook until the mushrooms have softened and caramelised. Keep stirring to avoid the garlic burning.
Deglaze the pan with the red wine vinegar. Cook until the vinegar cooks out, then tip in all the mince. Add the dried thyme and cayenne pepper (if using). Continue to cook until the mince browns evenly.
Add the chopped tomatoes and reduce the heat to moderately low.
Cook until all the liquid cooks out and you are left with a thick, chunky mixture. Taste to check seasoning and salt the mince as needed. Transfer to a suitable-size dish. Spread over the creamy cauliflower mash.
Scatter over the grated Cheddar cheese and place the dish on a tray (to avoid any bubbling over) and bake until the cheese bubbles and gratins.
Once done, season with Pink Himalayan Salt and freshly ground black pepper. Garnish with freshly chopped parsley. Enjoy with a fresh green salad on the side.
The full macro-breakdown (and allergens) can be found further down the page.
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Macro Details per serving
Nutritional Information per serving
Calories 484Kcal / 2025kJ
Fat 34g of which saturates 15g Carbohydrates 11g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 8.2g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 11g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Eggs (may be found in some cream cheese)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.