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Keto cottage pie in a cast iron skillet with a golden browned cauliflower mash topping over beef filling
Michaelangelo Larive, OurCheff

Keto Cottage Pie with Cheesy Cauliflower Mash

All the comfort of cottage pie (a rich beef and mushroom filling under a golden, cheesy topping) with whipped cauliflower in place of potatoes. It reheats beautifully, so it's ideal for meal prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: British
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower mash
  • 1 1/2 lb cauliflower florets from 1 large head
  • 2 oz cream cheese softened
  • 2 tbsp butter
  • 1/2 cup shredded sharp cheddar for the mash
  • 1/4 tsp fine sea salt
Beef filling
  • 1 tbsp olive oil
  • 1 1/2 lb ground beef (85% lean)
  • 1/4 small yellow onion finely diced, about ¼ cup
  • 1 celery rib finely diced
  • 4 oz cremini mushrooms finely chopped
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1/2 cup beef broth
  • 2 tsp fresh thyme leaves or ½ tsp dried
  • 1/2 tsp fine sea salt
  • 1/2 tsp black pepper
Topping
  • 1/2 cup shredded sharp cheddar for the top

Equipment

  • Large pot + steamer basket (or microwave-safe bowl)
  • Food processor or immersion blender
  • 12-inch oven-safe skillet or 8×8-inch baking dish
  • Clean kitchen towel

Method
 

  1. Heat the oven to 400°F. Steam the cauliflower 10–12 minutes, until very tender. Tip it onto a clean towel, let it steam off for 5 minutes, then wrap and squeeze out as much water as you can.
  2. Purée the cauliflower in a food processor with the cream cheese, butter, ½ cup cheddar and ¼ tsp salt until smooth and fluffy. Set aside.
    Whipped cauliflower mash with melted cheddar in a bowl
  3. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the beef and cook, breaking it up, 6–8 minutes, until well browned. Spoon off all but about 1 tbsp of fat.
    Ground beef browning in a cast iron skillet
  4. Add the onion, celery and mushrooms and cook 6–8 minutes, until the mushroom liquid has cooked off. Add the garlic and tomato paste and cook 1 minute, stirring, until the paste darkens.
  5. Stir in the Worcestershire, broth, thyme, ½ tsp salt and the pepper. Simmer 5–7 minutes, until the liquid reduces to a thick gravy that clings to the meat. Taste and adjust.
    Ground beef and mushroom filling simmering in a thick gravy in a cast iron skillet
  6. Spread the filling evenly in the skillet (or transfer to an 8×8 dish). Spoon the cauliflower mash over the top, spread it to the edges, and rough up the surface with a fork. Scatter the remaining ½ cup cheddar over it.
    Skillet of beef filling topped with cauliflower mash and cheddar, ready for the oven
  7. Bake 20 minutes, until bubbling at the edges. Broil 2–3 minutes for a golden top, watching closely. Rest 10 minutes before serving.

Notes

Chef tips
  • Get a hard brown on the beef before the vegetables go in. That's where the flavor comes from.
  • Finely chopped mushrooms add bulk and savoriness without carbs. Kids and skeptics rarely notice them.
  • Make ahead: assemble, cool, cover and refrigerate up to 2 days. Bake from cold at 375°F for 35–40 minutes.
Substitutions
  • Lamb: Use ground lamb to make a keto shepherd's pie.
  • Dairy-free: Mash the cauliflower with 3 tbsp olive oil and 2 tbsp nutritional yeast. Skip the cheese topping.
  • Lower fat: 90% lean beef works. Add an extra splash of broth so the filling stays saucy.
Storage & reheating
Refrigerate up to 4 days. Reheat portions covered in a 350°F oven for 20 minutes, or microwave 2–3 minutes. Freezes well for up to 3 months (the mash softens slightly). Thaw overnight in the fridge before reheating.
Net carbs: about 11 g per serving (total carbs minus fiber). Nutrition is estimated per serving (1 of 4) from USDA FoodData Central data; values vary by brand and portion.