Low-Carb Cottage Pie w/ Cauliflower Mash

Low Carb Cottage Pie Recipe: Cottage Pie is one of our all time favourites. This low-carb variation is allows you to enjoy Cottage Pie, without the guilt. The flavours in this recipe are spot on, and it’s perfect served with some fresh salad. I use cauliflower mash instead of potato to keep this dish low in carbohydrate.

Serves 4

Olive Oil
500g of minced beef (I use extra lean, approx 5% fat)
2 garlic cloves
1 large onion, finely chopped
1 large carrot, finely diced
1 stick of celery, finely diced
2 tablespoons of tomato puree
A sprig of fresh thyme
400ml of beef stock
3 bay leaves
A pinch of salt & pepper
For the mash:
2 cauliflowers
2 teaspoons of English mustard
Olive oil
A pinch of salt & pepper

The finished mince

The finished mince

1. Preheat the oven to 200 degrees. Brown the mince in a tablespoon of olive oil.
2. Once the mince is brown, add the diced carrot, onion and celery, bay leaves and thyme.
3. After a couple of minutes add the tomato puree and the beef stock and leave to simmer for 30 mins. If it gets a little dry, add more water.
4. Meanwhile, start to make the mash. Put a pan onto the boil and cut up the 2 cauliflowers. Steam the cauliflower for approximately 5-10 minutes until softened.
5. Whizz the cauliflower up in the blender, add a tablespoon of olive oil, 2 teaspoons of English mustard and a pinch of salt and pepper. The puree should be soft and have a similar consistency to mash potato.
6. Remove the bay leaves and add the mince to an oven proof dish, you want the mince to be at least 2-3 centimetres deep. Then layer on top the cauliflower mash. Gently spread the mash, and then drag a fork back and forth to create a textured top. This helps the top to go crispy in the oven.
7. Place in the oven for approximately 30 minutes. Once ready, leave to sit for 5 minutes and then serve with some fresh salad leaves.