Sometimes you just need something warm and cheesy. This Keto Cottage Pie hits the spot perfectly. It is a low-carb twist on a classic favorite. You get all the savory flavor without the heavy starch. It is the perfect way to end a long day.
This dish delivers a rich, meaty base and a velvety topping. It feels indulgent but stays completely keto-friendly. Your whole family will love how satisfying every bite is. Let’s get cooking and bring some comfort to your table tonight.
Why This Recipe Is a Winner
This recipe is a winner because it feels like a big hug. It is perfect for chilly fall evenings when you want comfort. Your family won’t even miss the potatoes. The cheesy cauliflower topping is incredibly creamy and satisfying.
It is also a great way to sneak in extra vegetables. The mushrooms and cauliflower blend seamlessly into the meal. You get a nutritious dinner that tastes like a treat. It is hearty enough to keep everyone full until morning.
Simple Method
Making this dish is very straightforward. You brown the beef while the cauliflower steams. A quick whirl in the food processor creates the mash. Even if you are new to low-carb cooking, you can master this. It all comes together in one beautiful baking dish.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. We use simple pantry staples to build deep, complex flavors.
- 1.5 lbs Ground beef (80/20 fat content)
- 1 large head Cauliflower, cut into small florets
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 1.5 cups Mushrooms, finely chopped
- 2 tbsp Tomato paste
- 1/2 cup Beef bone broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 4 tbsp Unsalted butter
- 3 tbsp Cream cheese, softened
- 1.5 cups Sharp cheddar cheese, shredded and divided
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
Step-by-Step
- Preheat the oven to 400°F (200°C).
- Steam the cauliflower florets in a steamer basket over boiling water for 12 minutes until fork-tender. Drain thoroughly and pat dry with a clean towel to remove all excess moisture.
- While cauliflower is steaming, place a large skillet over medium-high heat. Add the ground beef and brown until no longer pink, approximately 7 minutes. Drain 75% of the rendered fat.
- Add the diced onion, minced garlic, and chopped mushrooms to the skillet. Sauté for 6 minutes until onions are translucent and mushrooms have released their moisture.
- Incorporate the tomato paste, thyme, rosemary, salt, and pepper into the meat mixture. Cook for 2 minutes to caramelize the paste.
- Pour in the beef broth and Worcestershire sauce. Simmer uncovered for 8-10 minutes over medium heat until the liquid has reduced by half and the mixture is thick.
- Prepare the topping: Place the steamed cauliflower into a food processor with the butter, cream cheese, and 1/2 cup of the shredded cheddar. Process until completely smooth and velvety.
- Transfer the beef mixture into a 9×9 inch (23×23 cm) ceramic baking dish, spreading it into an even layer.
- Spoon the cauliflower mash over the beef and spread to the edges using a spatula. Use a fork to create decorative ridges on the surface.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the cauliflower mash.
- Bake for 20-25 minutes until the cheese is bubbling and the peaks of the mash are golden brown.
- Remove from the oven and allow the pie to rest for 10 minutes to set before serving.
Best Ways to Enjoy It
Serve this dish piping hot right from the oven. It looks beautiful in a ceramic baking dish. Pair it with a simple side of buttery green beans or a crisp salad. This is the ultimate comfort food for a quiet night in.
Keep It Fresh
Store leftovers in an airtight container in the fridge. They will stay fresh for up to four days. Reheat portions in the oven at 350°F for 15 minutes. This helps keep the topping nice and bubbly. You can also freeze individual portions for easy meal prep later.
Tips for Best Results
- Pat the cauliflower very dry after steaming to avoid a watery mash.
- Don’t skip browning the beef to build a deep savory flavor.
- Use sharp cheddar cheese for the most flavorful topping.
- Make the beef base a day ahead to save time on busy nights.
- Add a pinch of extra rosemary during the holidays for a festive aroma.
- Use a food processor to ensure the mash is perfectly smooth.
- Let the pie rest for 10 minutes so the layers stay together.
Ways to Switch It Up
- Swap ground beef for ground lamb to make a traditional shepherd’s pie.
- Use dairy-free cream cheese and butter for a paleo-friendly version.
- Add a handful of fresh summer spinach to the beef for extra greens.
- Try smoked gouda instead of cheddar for a smoky flavor profile.
Common Questions
Can I use frozen cauliflower?
Yes, frozen cauliflower works well for this recipe. Just make sure to steam it thoroughly and squeeze out all the moisture. Removing the water is key to a thick mash.
How do I know when it is done?
The pie is ready when the cheese is golden and bubbling. You will see the edges of the beef mixture sizzling. The cauliflower peaks should be slightly browned and crisp.
Will my kids eat this?
Most kids love the cheesy, creamy texture of the topping. The beef base is savory and familiar like a burger. It is a kid-approved way to serve more vegetables at dinner.
I hope this cozy meal brings warmth to your kitchen. It is one of my favorite ways to stay on track during the fall. Enjoy every savory, cheesy bite tonight.
— Alex
Ingredients
- 1.5 lbs Ground beef (80/20 fat content)
- 1 large head Cauliflower, cut into small florets
- 1 medium Onion , finely diced
- 3 cloves Garlic , minced
- 1.5 cups Mushrooms , finely chopped
- 2 tbsp Tomato paste
- 1/2 cup Beef bone broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 4 tbsp Unsalted butter
- 3 tbsp Cream cheese, softened
- 1.5 cups Sharp cheddar cheese, shredded and divided
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Steam the cauliflower florets in a steamer basket over boiling water for 12 minutes until fork-tender. Drain thoroughly and pat dry with a clean towel to remove all excess moisture.
- While cauliflower is steaming, place a large skillet over medium-high heat. Add the ground beef and brown until no longer pink, approximately 7 minutes. Drain 75% of the rendered fat.
- Add the diced onion, minced garlic, and chopped mushrooms to the skillet. Sauté for 6 minutes until onions are translucent and mushrooms have released their moisture.
- Incorporate the tomato paste, thyme, rosemary, salt, and pepper into the meat mixture. Cook for 2 minutes to caramelize the paste.
- Pour in the beef broth and Worcestershire sauce. Simmer uncovered for 8-10 minutes over medium heat until the liquid has reduced by half and the mixture is thick.
- Prepare the topping: Place the steamed cauliflower into a food processor with the butter, cream cheese, and 1/2 cup of the shredded cheddar. Process until completely smooth and velvety.
- Transfer the beef mixture into a 9x9 inch (23x23 cm) ceramic baking dish, spreading it into an even layer.
- Spoon the cauliflower mash over the beef and spread to the edges using a spatula. Use a fork to create decorative ridges on the surface.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the cauliflower mash.
- Bake for 20-25 minutes until the cheese is bubbling and the peaks of the mash are golden brown.
- Remove from the oven and allow the pie to rest for 10 minutes to set before serving.
