- 2 tbsp Olive oil
- 1 kilograms Ground beef or lamb
- Pink salt and freshly ground black pepper
- 1 large Onion finely grated
- 1 large Carrot finely grated
- 2 cloves Garlic finely grated
- 4 tbsp Worcestershire sauce
- 2 tbsp Tomato puree
- 2 cups Chicken stock
- 2 tbsp Red wine vinegar
- 1 large Handful of thyme sprigs leaves picked
- 2 sprig of rosemary needles chopped
- 1 large Cauliflower cut into chunks
- 50 g Butter
- 2 large Eggs, yolks
- 50 grams Parmesan, finely grated
- Preheat the oven to 175°C.
- Season the mince with salt and pepper.
- Stir in the onion, carrots and garlic. Add the Worchestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
- Add the chicken stock and and let it boil until most of the liquid evaporates.
- In the meantime, steam the cauliflower in a little boiling salted water until tender. Drain the cualiflower in a colander.
- Add the cauliflower to a food processor with the butter and blend on high speed. While blending, add the egg yolks and parmesan and season to taste.
- Spoon the mince into the bottom of a large ovenproof dish. Layer the cauliflower mash generously on top of the mince. Grate extra Parmesan over and season. Bake in the oven for approximately 20 minutes or until mash is golden brown.
This Low Carb Cottage Pie is so hearty and delicious. It’s easy to prepare and using one kilograms of ground beef, makes for a huge dish that can serve 6-8 people or plenty of leftovers for the next day.
I hardly ever make any recipe using only 500g of ground beef or ground lamb. I always double up the recipe to have leftovers. It saves me time in the kitchen and on electricity!
This Low Carb Cottage Pie is inspired by a Gordon Ramsay Shepherd’s Pie recipe. Did you know the only difference between Cottage Pie and Shepherd’s Pie is that Cottage Pie uses ground beef and Shepherd’s Pie uses minced lamb.
Like any other traditional Cottage Pie or Shepherd’s Pie, the recipe calls for carrots. Carrots are not that keto-friendly as it is one of the vegetables that are higher in carbs. You’ll notice that the carb count for one portion is about 7.5 grams, which is a bit high. Using a small onion and carrot instead of a large brings the net carbs down to just under 7 grams, so it doesn’t really make such a big difference in the greater scheme of things.
The original recipe also calls for a cup of red wine, which I’m definitely trying once this lockdown is over and we can purchase liquor again.
This recipe is definitely one of our top ten favourites in our house. I hope you enjoy it too!