Similar to lasagne, cottage pie is a favourite comfort food. This is a low-carb, keto-friendly version of cattage pie.
Ingredients
For the mince
400 g beef mince
125 g streaky bacon
40 g butter
1 large onion
4 medium celery sticks
3 cloves garlic
50 g tomato paste
1 sprigs thyme
200 g button mushrooms
1 tin tomatoes
1 sprigs origanum
¹⁄₄ L beef stock
For the cauli-mash topping
1 medium cauliflower
100 g butter
2 large egg yolks
1 pinch nutmeg
About 100 g grated cheddar cheese
Method
For the mince
- In a medium-sized, heavy-based frying pan, sauté the beef mince and streaky bacon in the butter until golden brown.
- Finely chop the onion and roughly chop the celery sticks.
- Once the mince has browned remove the meat, leaving the fat in the pan, and add the onion and celery.
- Sauté the onion and celery in the fat until golden brown. Add the minced garlic and sauté until aromatic.
- Return the mince to the pan. Add the tomato paste and stir until a dark sediment collects on the base of the pot (this sediment gives the mince an amazing roasted flavour).
- Add the beef stock, chopped thyme, button mushrooms and tinned tomatoes and simmer on a low heat for about an hour to cook and reduce.
- Add the chopped origanum and season to taste with salt and pepper.
For the cauli-mash topping
- Steam the cauliflower until it goes mushy.
- Place the cauliflower in a food processor and purée until smooth.
- While the blender is running, add the egg yolks.
- Add in the butter, one knob at a time until it has melted and the mixture is smooth.
- Season with nutmeg to taste.
To make the cottage pie
- Fill a lasagne/pie dish with the mince and smooth it out.
- Top it with the cauliflower purée.
- Top with the grated cheddar cheese or just leave with the cauli-mash topping only.
- Place it under the grill for 15 minutes until golden brown.
Cook’s Tip
This recipe serves four people and can be made ahead of time.
I prefer to use my own homemade stock in the recipe.
Reference:
Photo credit: My own