Keto Shepherd’s Pie is one of my favorite and most popular recipes on Hungry Edit. This Keto Cottage Pie shares a lot of similarities to the Shepherd’s Pie, but this one is made with ground beef. Growing up my mom frequently made Cottage Pie and this recipe is a keto adapted version of the recipe that I grew up with.
Beef vs. Lamb
A classic Cottage Pie is made with ground beef, while a Shepherd’s Pie is made with ground lamb. Here in Canada, people frequently make the version with beef and call it Shepherd’s Pie.
Cauliflower tastes best when roasted in the oven. We bake ours at with a bit of salt and olive oil. Bake until some of the edges become burnt. Trust us on this! This completely changes and adds to the flavour of the cauliflower. Add the roasted cauliflower to a blender along with butter, egg yolk and sour cream. Sour cream is what my mom would add to the cottage pie mashed potatoes. This addition also works nicely with the cauliflower! The tangy flavour pairs well with the sharp cheddar cheese.
Keto Cottage Pie (With Cauliflower Mash)
- 1 Large Head of Cauliflower About 700 Grams, Cut Into Florets.
- 1 Tbsp Olive Oil
- 3 Tbsp Butter
- 1 Egg Yolk
- 2 Tbsp Sour Cream
- 75 Grams Sharp Cheddar Cheese
- Salt To Taste. I Use About 1/2 Tsp.
- 500 Grams Regular Ground Beef
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 3 Garlic Cloves Minced.
- 100 Grams Carrot Diced, About 2 Carrots.
- 100 Grams Yellow Onion Diced, About Half an Onion.
- 50 Grams Celery Diced, About 2 Stalks.
- 1/2 Cup Frozen Peas
- 2 Tbsp Worcestershire
- 1 Tbsp Tomato Paste
- 1/4 Cup Beef Broth
- 1/2 Cup Dry Red Wine
- 2-3 Springs of Fresh Thyme
- 2-3 Springs of Fresh Rosemary. Finley Chopped.
- Salt To Taste.
- Pepper To Taste.
- Preheat oven to 400°F.
- Remove core and cut the cauliflower into florets.
- Toss cauliflower florets in 1 tbsp of olive oil and a bit of salt.
- Bake the cauliflower in a preheated oven for 30 minutes until the edges are slightly charred.
- Place cauliflower into a blender with egg yolk, butter and sour cream. Adjust seasoning if needed.
- In a large pan over medium high heat add 1 tbsp of olive oil and 1 tbsp butter.
- Add the diced carrots, celery, and onion to the pan. Saute for approx. 5 minutes until the onion are translucent.
- Add the minced garlic cloves and sauté for another 1-2 minutes.
- Add the ground beef and cook until brown, about 5 minutes. Season with salt and pepper.
- Stir in tomato paste and Worcestershire sauce. Cook for 1 minute.
- Add red wine and herbs. Simmer for approx. 8 minutes until wine is completely reduced.
- Add frozen peas and beef broth. Simmer for approx. 5 minutes until reduced. Adjust seasoning if necessary.
- Using a slotted spoon, transfer the filling to a 9x9 baking dish.
- Top with the blended cauliflower mash followed by the grated sharp cheddar cheese.
- Bake for 25 minutes. Optional: Broil for the last couple of minutes to brown the top.
- 375 Calories
- 12.6g Carbohydrates
- 2.5g Fiber
- 25.8g Fat
- 22.7g Protein