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Low Carb Cottage Pie

Low Carb Cottage Pie

The first time the term "Cottage Pie" was used, was in 1791 in England. If you're a French speaker you might know this as Hachis Parmentier, named in honour of Antoine-Augustin Parmentier in the late 1700s. The concept is simple, some nice ground meat covered in mashed potatoes. Of course, this is the low carb version so cauliflower is used as a substitute for the potato.

Yes, it's a bit time consuming admittedly but it's absolutely worth the effort. This one of those great dishes that is actually very simple to prepare and is excellent for you make in advance. You can make 3 days ahead or even a week, and it sits beatifully in the freezer ready to reheated and eaten.

    This combination does not exist.

    Salted Butter 5.0 grams

    Salted Butter
    Cheddar Cheese 50.0 grams

    Cheddar Cheese
    Cooking Cream 30.0 ml

    Cooking Cream
    Nutmeg Powder 1.0 grams

    Nutmeg Powder
    Peeled Tomatoes 25.0 grams

    Peeled Tomatoes
    Button Mushrooms 65.0 grams

    Button Mushrooms
    Garlic 6.0 grams

    Garlic
    Red Onion 25.0 grams

    Red Onion
    Cauliflower 200.0 grams

    Cauliflower
    Fresh Thyme 2.0 grams

    Fresh Thyme
    Sage 1.0 grams

    Sage
    Flat Leaf Parsley 1.0 grams

    Flat Leaf Parsley
    Brown Gravy by Let's Cook 25.0 ml

    Brown Gravy by Let's Cook
    Ground Beef 125.0 grams

    Ground Beef
    • Time : 120.0 mins
      • |
    • Calories: 704.0 kcal
      • |
    • Protein : 49.0 g
      • |
    • Fat : 43.0 g
      • |
    • Carb. : 18.0 g
    : Your Kitchen Essentials
    Utensils: A Casserole Pot or Saucepan | Oven proof dish |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Set your oven to 180°C / 350°F.

    Wash and dry the vegetables prior to chopping (as required):
    - Button Mushrooms: wash and dice
    - Cauliflower: chop into smaller pieces for it to cook faster
    - Garlic and Onion: peel and chop
    - Sage and Parsley: chop
    - Fresh Thyme: just pluck the leaves off the stems.
    : Make the Topping
    Start by boiling some water, enough to cover the cauliflower. Once the water starts to boil add some salt. Add the cauliflower. Boiling should take roughly 8 to 10 minutes. Once the cauliflower is soft, drain out all the water. Allow the steam to escape to avoid a liquidy mash. While still warm, add the cooking cream, butter, salt, pepper and nutmeg powder. Mash the cauliflower until you get a fairly smooth mash or blend it a food processor if you have one.
    : Make the Filling
    Warm a small casserole pot or saucepan. Add the oil and let it warm up on a medium setting. Start to roast the ground beef. You will need to render down the meat, meaning the meat has to start going brown and a little crispy. Then add the mushrooms, onion and garlic. When they soften add the brown gravy. Mix the gravy well and scrap the bottom of the pot / saucepan. Then add the peeled tomatoes, thyme and sage. Add a splash of water if it starts to dry out. Check the seasoning. Let it cook for around 5 -10 minutes. Then transfer it into an oven proof dish.
    : Bake the Pie, Plate and Serve
    Carefully spread the cauliflower mash on top of the mince already in the oven proof dish. Then sprinkle the grated cheese over the mash and finally the parsley. Place it in the oven for around 20 minutes or until the cheese has melted and has slightly browned. Take it out of the oven and let it rest for 5 minutes before serving.

    Plate and Serve.