Keto Cottage Pie (Low-carb)

This is the best cottage pie ever. I have made it many times now and even non-Keto guests have loved it. I have made some changes that better suit my tastes. For example, I loathe green beans and celery so have left those out of the original recipe; to me it just makes it taste better. The pie tastes even better reheated the next day.

This time, I added an extra step of placing the steamed/boiled cauliflower into a clean tea towel and squeezing excess water out. This made a great difference to the consistency of the baked cauliflower mash.

The recipe on My Keto Kitchen says you can keep the pie in the fridge for up to a week but it never lasts that long in my house. It also says it serves 10 people but I think it’s more like six but one variation I’ve made is to halve the meat but I added six ounces of grated lactose-free cheddar to the cauliflower topping. This gives a better overall taste. Who doesn’t like cauliflower cheese!


  • 3 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon dried oregano
  • 1 onion diced
  • 1 teaspoon salt and black pepper to taste
  • 1 pound of ground beef (I used grass-fed ground steak and halved the meat as I was adding cheese to the mashed cauliflower)
  • 3 tablespoons of tomato paste
  • 1 cup beef stock
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh thyme leaves


  • 1.6 pounds cauliflower, cut into florets or frozen
  • 3 ounces of butter (I used lactose-free butter)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 egg yolks
  • a pinch of paprika
  • a pinch of dried oregano
  • 6oz of cheddar cheese, grated


Add the olive oil, garlic and onion to a large pan and sauté them for 5 minutes until the onion starts to become translucent.

Crumble the ground beef into the pan, stirring it to ensure that the meat breaks apart and browns.

When the meat is browned add the tomato paste and stir it in well.

Add the cup of beef stock and the red wine vinegar; simmer the meat mixture uncovered for 20 minutes until the liquid has reduced. You should have a thickened meat mixture.

Let the mixture cool slightly before checking the seasoning and adding salt and pepper.

Spoon this into a casserole dish and set aside.

Preheat your oven to 175C/350F.

Make the topping

Fill a large saucepan two-thirds full of water and bring to the boil.

Add the cauliflower florets and cook for 7-10 minutes until tender. If you prefer steaming vegetables then follow the same timeline but check for tenderness as the size of florets impacts on cooking time. Frozen cauliflower takes a few minutes longer.

Drain the water and cauliflower into a colander.

Place a large clean tea towel into a bowl and place half of the drained cauliflower into it. Twist the towel and squeeze as much water out as you can. Repeat with the second half.

Return the squeezed cauliflower to the pan or a bowl, along with butter, salt, pepper, a pinch of paprika and oregano.

Add the 3 egg yolks.

Use a stick blender to blend the cauliflower into a smooth mash.

Add the grated cheese to the mix and continue to blend until incorporated.

At this point check the seasoning of the mash and adjust if needed.

Gently spoon the cauliflower mash onto the beef mixture in your casserole dish. I use an ice-cream scoop as it’s quicker and a more even distribution. Roughing the surface gives a crisper surface.

Bake the pie in the pre-heated oven for 25-30 minutes, until the topping is golden brown.

Serve immediately or chill and store in the fridge. I served it with steamed Brussels sprouts and broccoli. It was delicious but filling.

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