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Low-Carb Cottage Pie (with Cauliflower Mash)

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Description

There’s nothing quite like a comforting cottage pie to warm you up during the colder months. This version takes the classic dish and gives it a low-carb twist, using a blend of cauliflower, celeriac, and parsnips for the creamy mash. Packed with hearty, nutritious vegetables and tender beef, this recipe offers all the rich, savory flavors you love in a traditional cottage pie, but with fewer carbs and an extra dose of nutrients. Whether you’re looking for a satisfying family meal or a cozy dinner to share, this nightshade-free cottage pie is sure to hit the spot.

Ingredients

MASHED CAULIFLOWER

  • 1 small to medium head of cauliflower, cut into florets
  • 1 small to medium celeriac (celery root), cubed
  • 1 medium parsnip, peeled and chopped
  • 1–2 sprigs fresh thyme
  • 1 teaspoon salt
  • Water (enough to cover vegetables)
  • 4 tablespoons extra virgin olive oil (or butter)
  • Salt and pepper to taste

MEAT FILLING

  • 3 tablespoons extra virgin olive oil
  • 500g lean ground beef
  • 3 medium onions, finely chopped
  • 1 carrot, finely diced
  • 2 celery ribs, finely chopped
  • 1 fennel bulb, finely diced
  • 1 cup rutabaga, finely diced (same size as carrot)
  • 4 garlic cloves, minced
  • 3 sprigs fresh thyme
  • Salt and pepper, to season
  • 2 tablespoons tapioca starch
  • Optional: 2 teaspoons organic sweet paprika (omit for nightshade-free version)
  • 1 tablespoon gluten-free Worcestershire sauce (or coconut aminos)
  • ½ – 1 cup reserved water from mashed vegetables
  • Fresh herbs for garnish
  • Optional: Grated Parmigiano Reggiano for topping

Instructions

  1. In a large pot, combine the celeriac and parsnip. Cover with cold water, leaving enough room to add cauliflower later. Add thyme and 1 teaspoon of salt. Bring to a boil.
  2. Once boiling, add the cauliflower florets. Cook over medium heat until vegetables are soft but not mushy (about 10-15 minutes). Drain the vegetables, reserving 1 cup of the water for later use.
  3. Add olive oil (or butter) to the drained vegetables and blend with an immersion blender until smooth and creamy. Season with salt and pepper to taste. Set aside.
  4. Preheat the oven to 375°F (190°C).
  5. Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add ground beef, ¼ teaspoon salt, and freshly ground black pepper. Cook, stirring regularly, until the meat is browned. Remove meat and set aside.
  6. In the same pan, add more oil if necessary, and sauté the onions until translucent.
  7. Add the finely diced carrot, celery, fennel, rutabaga, thyme, and ¼ teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 10-15 minutes.
  8. Return the browned meat to the pan. Stir in garlic, Worcestershire sauce (or coconut aminos), freshly ground pepper, and paprika (if using). Cook for 5 minutes.
  9. Sprinkle in tapioca starch, mix well, and cook for a few more minutes. Gradually add ½ cup of the reserved vegetable water and simmer for 10 minutes, adding more water if needed.
  10. Prepare an 8×8-inch (20×20 cm) baking dish (or a similar size). Spread the meat filling evenly across the bottom. Spoon the mashed cauliflower over the meat, smoothing it out into an even layer. If desired, sprinkle with grated Parmigiano Reggiano on top.
  11. Bake for about 45 minutes, until the top is golden and the filling is bubbling. Place aluminum foil or a baking tray underneath the dish to catch any overflow.
  12. Let the pie rest for 10 minutes before serving. Enjoy!

Find it online: https://creativeinmykitchen.com/low-carb-cottage-pie/