Low-Carb Cottage Pie with a Cheesy Cauliflower Crust

This Low-Carb Cottage Pie with a Cheesy Cauliflower Crust offers a sumptuous and comforting meal without the carb overload. Swapping out traditional potato topping for a cheesy cauliflower crust, this dish is perfect for those following a ketogenic diet, or anyone looking to reduce their carbohydrate intake. Satisfying and delicious, it's sure to become a new family favorite.

Course Dinner

Cuisine British, Keto

Keyword Cauliflower Cottage Pie, Cheesy Cauliflower Crust, Keto Cottage Pie, Low-Carb Cottage Pie

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 350kcal

Equipment

Large skillet
9-inch pie dish or baking dish
Food processor or blender
Steamer or pot with steaming basket
Mixing bowl
Spatula

Ingredients

Filling

1 pound ground beef
1 tablespoon olive oil
1 medium onion, diced about 150g
2 cloves garlic, minced
1 large carrot, diced about 100g
1 stalk celery, diced
1 cup beef broth 240ml
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste

Cheesy Cauliflower Crust

1 large head of cauliflower, cut into florets about 600g
1 cup shredded cheddar cheese about 113g
1 large egg
½ teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Begin by heating the olive oil in a large skillet over medium heat. Add the diced onions, garlic, carrots, and celery, sautéing until the vegetables are softened, about 5-7 minutes.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up with a spatula as it cooks.
Stir in the tomato paste, Worcestershire sauce, dried thyme, and beef broth. Bring the mixture to a simmer, then reduce heat and let it simmer uncovered for about 10 minutes, or until the liquid reduces slightly. Season with salt and pepper to taste.
While the beef mixture is simmering, steam the cauliflower florets until tender, about 6-8 minutes.
Once the cauliflower is cooked, transfer it to a food processor and pulse until it reaches a rice-like consistency.
In a mixing bowl, combine the riced cauliflower, shredded cheddar cheese, egg, garlic powder, and a pinch of salt and pepper. Mix until well combined.
Transfer the beef mixture into a 9-inch pie dish or an equivalent sized baking dish, spreading it out evenly.
Spread the cauliflower mixture over the beef layer, using a fork to create a textured surface that will brown nicely.
Place the dish in the oven and bake for 20-25 minutes, or until the cauliflower crust is golden brown and the edges are bubbling.
Let the cottage pie sit for a few minutes before serving.

Notes

For a dairy-free version, substitute the cheddar cheese with a dairy-free cheese alternative that melts well.

Ensure the beef mixture is reduced enough before layering to prevent a soggy crust.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition