Ingredients
- 1 head of cauliflower (600 g), broken into florets 2 Tablespoons of ghee (30 ml), melted (use coconut oil for AIP) 0.25 cup of avocado oil (60 ml), to cook beef with 1 medium onion (110 g), finely chopped 1.5 lbs of ground beef (675 g) 2 carrots (100 g), grated 2 Tablespoons of Italian seasoning (6 g) 2 Tablespoons of fresh parsley (2 g), finely chopped Salt and pepper, to taste (omit pepper for AIP) Handful of crushed nuts and seeds, for topping (optional – omit for AIP)
Recipe Description
Growing up in the UK, cottage pie was something I ate a lot of! Unfortunately, most of them were in the form of frozen meals that I microwaved or heated up in the oven. If you’re unfamiliar with cottage pie, then you might be surprised by how delicious this Keto cottage pie recipe is.
You might also see them called Shepherd’s Pie, but generally Shepherd’s Pie is made with minced lamb while Cottage Pie is made with minced beef.
Recipe Directions
- Preheat the oven to 350 F (175 C).
- Steam the cauliflower until fork-tender, about 5 to 10 minutes (depending on the size of the florets). Drain well.
- In a food processor or blender, combine the cauliflower with the ghee. Season with salt, to taste. Set aside.
- Meanwhile, add the avocado oil to a large skillet over medium-high heat. Add the onion and saute until translucent, about 4 to 5 minutes.
- Add the ground beef and carrots to the skillet. Saute until the ground beef is browned, about 8 to 10 minutes.
- Add the Italian seasoning and parsley to the skillet, stirring well to combine. Season with salt and pepper, to taste.
- Place the beef mixture in the bottom of a greased baking dish (9-inch x 9-inch (23cm x 23cm) or large oval dish would work). Place the reserved cauliflower mash on top of the beef mixture.
- Place the baking dish in the oven and bake for 30 minutes.
- Remove from oven and let cool slightly before serving.
