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Carb-Clever Cottage Pie

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people


For the filling:

  • 2 tbsp Olive Oil
  • 1 Onion, diced
  • 2 Carrots, peeled and diced
  • 1 Sprig of Rosemary
  • 500 g Beef Mince
  • 140 g Tomato Paste
  • 1 cup Boiling Water
  • 1 cup Frozen Peas
  • 2 tsp Salt
  • 2 tsp Cayenne Pepper

For the Cauliflower Mash:

  • 2 Cauliflower Heads
  • 2 tbsp Butter
  • 1/2 cup Milk
  • 2 tbsp Paprika

Salt and pepper to taste

Emmental or Cheddar Cheese - grated to cover the Cottage Pie


For the mash:

  1. Cut the one cauliflower head into florets and place in a baking tray. Add the butter, a pinch of salt and pepper and the Paprika. Bake at 200 degrees Celcius until soft. 

  2. Cut the second cauliflower into florets and steam it until soft. 

  3. Once both are cooked, add to a blender with the milk and a bit more salt and pepper, and blend until smooth. Place in the fridge to cool.

For the filling:

  1. Heat the olive oil in a medium-sized pot at a medium heat. Add in the diced onion, carrots and sprig of Rosemary. Cook until the onions and carrots have softened - but not browned.

  2. Add in the mince and cook until the mince has browned.

  3. Add the tomato paste and stir until combined. Then slowly add in the water, while mixing. The mixture should not be watery, the tomato paste must just be diluted. 

  4. Add in the peas, salt and Cayenne and cook at a low heat (still bubbling softly) for 30 minutes.

Layer the Cottage Pie:

  1. First, add the filling to your dish. Allow to cool off a little bit before adding the next layer. 

  2. Then add the Cauliflower mash and even it out.

  3. Lastly, add the grated cheese all over the top.

  4. Bake for 30 min at 200 degrees Celcius. Then grill for a further 10 min until the cheese is golden and crispy.