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…
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Carbs 11g | Fat 34g | Protein 36g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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Spicy Low-carb Cottage Pie
- 500 g (17.6 oz) cauliflower florets
- 45 g (1.6 oz) full-fat cream cheese (soft cheese)
- 2 tsp Dijon mustard
- salt and white pepper
- 2 tsp lard
- 1/2 onion, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 120 g (4.2 oz) chestnut mushrooms, chopped small
- 2 TB red wine vinegar
- 500 g (17.6 oz) ground beef mince, 20% fat
- 1/2 tsp dried thyme
- 1 tsp cayenne pepper, (optional)
- 200 g (7.1 oz) chopped / crushed tomatoes
- 65 g strong Cheddar cheese, grated
- pink Himalayan salt
- freshly ground black pepper
- chopped parsley, to garnish
- 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 (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
- 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 lard 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.
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 484Kcal / 2025kJ
Eggs (may be found in some brand of cream cheese - check label)
See all the Low-carb Dinner recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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