Low Carb Cottage Pie

So I grew up knowing it as shepherds pie, but come to find out shepherds pie uses lamb and well…..I am a midwest girl who grew up on beef…..so….ground beef it is. So here is my Midwest Shepherds Pie…..a.k.a. Cottage Pie😊

If you make it up ahead of time, say on Sunday for meal prepping, it would keep for a day or two in the fridge. Cover it with foil and bake when you are ready!

This all bakes up in a cast iron skillet, but can be put in a 2 qt. casserole, or 8×8 pan just as well. I use my cast iron since it all cooks up together and does not require an additional dish!

Find over 25+ cast iron low carb recipes in my newest cookbook “Chaffles, Cast Iron and The Crock“!

Print Recipe
Low Carb Cottage Pie
Here is an answer to the question...."What am I going to make with this pound of ground beef other than the usual?" It comes together quick, plus it can be made ahead on your prep day so all you have to do is bake! If you make ahead, use the separate dish instructions!
Course Main Dish
Cuisine Country Style
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Cauliflower Mash Topping
Course Main Dish
Cuisine Country Style
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Cauliflower Mash Topping
Instructions
Cauliflower Mash
  1. Put steamed and well drained cauliflower in a blender/food processor along with the other ingredients to puree well. Set aside till the end.
Main Filling
  1. Preheat oven to 400F.
  2. In a preheated 10-12" cast iron skillet, swirl in 2 tbsp. of the olive oil. Now add the onions and carrots. Saute' until the onion is soft and the carrots are slightly tender.
  3. Sprinkle the onions and carrots with oregano. Cook an additional 2 minutes. Now transfer to a bowl and set aside.
  4. In the same skillet, swirl the additional 1 tbsp. of olive oil and add in the ground beef. Add in the seasoning salt and Worcestershire sauce. Break up into medium size chunks, not too minced.
  5. After beef is cooked well, add the carrots and onions back to the skillet along with the minced garlic, beef broth and entire can of diced tomatoes with juice. Do not drain it.
  6. Let this mixture cook on low until it is simmering for 5 minutes.
  7. Remove from heat and carefully plop the cauliflower mash all over the top in a cobble pattern.
  8. With a spatula/scraper, connect each plop to cover the meat filling.
  9. Sprinkle cheese over the top and bake for 30-35 minutes until the top is melted and slightly browned.
  10. Can be reheated for leftovers and also can be made ahead and not baked up to 3 days in advance.
Recipe Notes

If you do not have a cast iron skillet, use a 2 qt casserole dish, or an 8x8 dish. Make sure to grease the dish well before adding in the completed meat filling and then topping with cauliflower mash and cheese.

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