Cottage Pie was one of those special meals in our house. My mom would make it for dinner on our birthdays, or if we had people over. Needless to say, it was a favourite of mine, and I would request it as often as I could! My mouth would start watering just smelling the cheese crisp up in the oven. Mmmmm, yup! And there was always a fight over who got to eat the leftovers – if there were any.
I was thinking about this dish on the weekend so I decided it is time to make it – but with a twist. Stew and I TRY and limit the number of carbs we eat, so I decided to make a Carb-Clever Cottage Pie, made with Cauliflower mash instead of normal potato mash.
I was a bit worried about this, in the beginning, I must admit. I wasn’t sure what the consistency of the cauliflower mash would be like or if the flavour wouldn’t work. But, I focused on adding as much flavour as I could while cooking, and I was pleasantly surprised with the end result! It was so YUM! and so filling wowza!
Also, I have never really made a Cottage Pie myself, so I was kind of winging the whole recipe. But it was super easy and ridiculously delicious if I do say so myself!
I hope you enjoy it as much as I did!
Carb-Clever Cottage Pie
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:
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.
Cut the second cauliflower into florets and steam it until soft.
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:
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.
Add in the mince and cook until the mince has browned.
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.
Add in the peas, salt and Cayenne and cook at a low heat (still bubbling softly) for 30 minutes.
Layer the Cottage Pie:
First, add the filling to your dish. Allow to cool off a little bit before adding the next layer.
Then add the Cauliflower mash and even it out.
Lastly, add the grated cheese all over the top.
Bake for 30 min at 200 degrees Celcius. Then grill for a further 10 min until the cheese is golden and crispy.