Keto Cottage Pie

About This Recipe

A low fat cottage pie filling topped with frozen mashed cauliflower and baked to crispy golden brown perfection.

Ingredients

• 1 pound Ground Beef (96/4)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 1 large (3oz Carrot, peeled and diced)
• 1 Tablespoon 16g Olive Oil
• 1/4 cup 30g All Purpose Flour or Keto Wheat Flour
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Black Pepper
• 1/4 cup 60g Tomato Paste
• 2 cups Beef Broth
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Worcestershire Sauce
• 3-4 Fresh Thyme Sprigs
• 2 Dried Bay Leaves
• 20 oz 2 1/4 cups Frozen Mashed Cauliflower**
• 1 Tablespoon 7g Grated Parmesan
• 1/2 Tablespoon 8g Olive Oil

Instructions

1. Brown the ground beef in a large skillet over medium-high heat. Flip and push to one side of the skillet. Add the olive oil and onion, celery, and carrot. Stir everything together, breaking the beef apart.
2. Once fully cooked, add the flour, salt garlic powder, and pepper. Stir until no flour is visible. Add the tomato paste and cook until fragrant.
3. Add the broth, vinegar, Worcestershire, thyme, and bay leaves. Bring up to a boil before reducing the heat to a medium-low simmer. Cook for 10-15 minutes, stirring occasionally, until the meat mixture is thick like a gravy or bolognese.
4. Transfer the mixture to a baking dish and place in the freezer while you microwave the cauliflower mash. (I used a smaller 10" x 6" dish but an 8" x 8" or larger will work.)
5. Top the mixture with the cauliflower mash, followed by the grated parmesan. Drizzle the 1/2 tablespoon of olive oil over the top. If you're using a smaller dish, you may want to place it on a sheet pan to catch any drippings.
6. Bake at 350ºF for 35-45 minutes until the top is golden brown. Top with fresh parsley and serve.