Keto Cottage Pie



Ground Beef Filling

  • 1 lb (0.5 kg) ground beef
  • 1 celery stalk – chopped
  • 1/2 cup carrots – diced
  • 1/2 cup green peas
  • 1 small onion – diced
  • 2 garlic cloves – minced
  • 2 tbsp olive oil
  • 1 1/2 cup beef broth
  • 1 tsp celery salt
  • 2 tbsp fresh parsley
  • 1 tsp ground pepper

Cauliflower Topping

  • 3 cups cauliflower florets
  • 1/4 cup cream cheese
  • 1/4 cup whipping cream
  • 1 tbsp butter


Makes 6 servings

Cottage Pie Filling

  1. Preheat oven to 350 F.
  2. Brown ground beef in a large fry pan. Transfer to a bowl.
  3. Clean fry pan, add olive oil and saute celery, onions, garlic and carrots. Onions should be translucent.
  4. Add ground beef to veggie mixture in fry pan.
  5. Add celery salt, parsley, pepper and peas. Heat thoroughly.
  6. Add beef broth and simmer until liquid is reduced by half.
  7. Pour into an oven safe casserole dish.

Cauliflower Topping

  1. Steam cauliflower until soft, not mushy!
  2. Add steamed cauliflower, cream cheese, cream and butter to a bowl and mash. I use a hand mixer.
  3. Mix until well blended and smooth.
  4. Spread over meat mixture in casserole dish, making sure it covers the meat right up to the edges of the dish.
  5. Bake for 25 mins. Broil quickly for 1 minute to brown the cauliflower.
  6. Remove from oven and serve.

Cottage Pie

This dish is quick and really delicious, it’s great for those evenings when you don’t want to spend a lot of time making dinner. The leftovers keep for up to 3 days and can be reheated in a fry pan or microwave. I add a little extra beef broth when I fry it up.

The cauliflower topping is as close to mashed potatoes as you can get, quickly broil at the end to get a crisper topping…careful you don’t burn it!

Nutrition Facts

Amount Per 1 Serving

Fat 31 g
Carbohydrates 9 g
Fiber 2 g
Protein 17 g
Ground beef and sauteed veggie filling
Mashed cauliflower topping
Cottage pie right out of the oven

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