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Low-Carb Cauli Cottage Pie

There is something so homely and nurturing about a cottage pie.  Growing up it was one of my favourite dishes especially after a tough day at school.  It’s funny how history repeats itself because my girls love the answer cottage pie to the age old question of “what’s for dinner Mum?”  This time around it is not topped with mash potato and a sprinkle of melted cheese (although feel free to sprinkle if you wish) but rather a healthy thick layer of delicious, healthy and creamy caulimash topped with the Paleo favourite, crispy bacon!

So, having covered the topping, let us talk about the mince or bolognese filling.  As you know, I don’t like to complicate dishes and feel that a simple basic filling that is just really tasty, is all that is needed.  In all honesty, the tastiness of this dish totally boils down to the quality of the mincemeat used, just buy the best quality you can possibly afford as it makes all the difference.  My local butcher has a mincemeat Monday special where there is a rather decent sized discount on steak mince, so check out your local butchery as they may run a similar special (plus you will be supporting local stores, double win!).

 

 

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Low-Carb Cauli Cottage Pie
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Yield: 6

Low-Carb Cauli Cottage Pie

Serves 4

Ingredients

  • 500g good quality steak mincemeat
  • 1/2 white onion - chopped
  • 1 Tbsp coconut oil or butter
  • 1-2 tsp salt
  • 1 Tbsp mixed spice blend - I recommend Chimmichurri Rub
  • 1/4 cup tomato puree - I recommend Bomba
  • Caulimash - follow this to find the recipe
  • 100g bacon pieces - fried

Instructions

  1. Preheat the oven to 180ºC
  2. In a frying pan, fry the onion in the coconut oil or butter until soft and turning transparent.
  3. Add the mincemeat, breaking it up so as not to be in tight ball clusters.
  4. Add the spices and fry stirring regularly until it has changed to a brown colour.
  5. Add the tomato puree and mix well, allow to cook for about 10min on a medium heat.
  6. Transfer to an ovenproof baking dish.
  7. Top with caulimash .
  8. Top with fried bacon lardons.
  9. Bake for between 30-45min, until the juices start to expand and leak around the side of the mash.

Notes

Make a double portion and freeze one.

http://eighty20nutrition.com/low-carb-cauli-cottage-pie/

 

 

About Donna

20 thoughts on “Low-Carb Cauli Cottage Pie

  1. From my very first visit to the UK, cottage pie was a favourite. This low carb version will undoubtedly keep it in my list of favourites for a long time to come. Thanks Donna!

    1. Hey Chris, excuse my ignorance but is cottage pie not common in the US? It is so easy to make especially ahead of time. xx D

  2. Wow, Donna! That photo made me so hungry! Those bacon bits all over it, too. <3 I love cauli mash, it's much lighter than potato mash and leaves me feeling much less full and bloated. Great recipe. Will also share. Thanks for a super post, as always!

    1. Thanks Jo, I totally agree with the caulimash if made properly it can taste waaaaay better than regular mash and ideal for a topping. xx D

    1. Thanks Sarah, I needed to add something to top it with as we don’t have cheese in our family meals for my daughters dairy intolerance. xxD

  3. Wow that looks absolutely divine Donna, I have never attempted a Paleo style pie before but this just looks too good, I don’t want to miss out! Great recipe, will definitely be saving to cook in the future.

  4. Tried it as written except had to invent the chimi spice – used parsley, oregano, red pep flakes, and garlic – and I put some carrots and peas between the meat and mash. Everyone loved it! Thanks much!

  5. Made this tonight and OH MY was it the most delicious dish I have ever made!! My kids loved it, too!! It is definitely a keeper. Thanks. Two quick questions, at the top of your recipe it says it yields 6 and at the bottom it says it serves 4. Which is it and also do have the nutritional info for this recipe? I am new to Keto and am racking my brains trying to calculate it. 🙂 Thanks again.

  6. So, I think I figured out the nutritional data but I did make a couple of minor changes. Used ground beef (80/20) and 1/2 cup of tomato puree instead of 1/4 cup. I get confused on whether, or not, I need to calculate the meat as cooked or uncooked so I went with uncooked since that is what the package said. So, assuming that this serves 4, one serving would be approximately 400 calories, 29g of fat, 27 g of protein and 4g of carbs. I just added all the macros for the ingredients and divided by 4 so the entire recipe was 1602/116/109/17. I rounded down/up if there was a decimal. Hope this helps and I sure hope I did it right. 🙂

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