Cottage Pie – How to make the no cauliflower version!
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Whether you call it Low Carb Cottage Pie or Keto Shepard’s pie makes no difference, this recipe is pure comfort food. This one pot casserole dinner is satisfying and packed full of fresh, nutritious ingredients.
You just can’t go wrong….
🥘Ingredients:
Mashed Topping – Start this first
- 1 cup chicken broth
- 1 cup water
- 8 oz celery root peeled and cut into chunks
The smaller the cubes, the faster this mash will cook.
- 2 tbsp butter
- salt and pepper to taste
Cottage Pie Filling
- 1 tbsp butter
- One carrot *grated – sub in any veggie you like if you don’t want to use carrot.
- 1 stalk celery diced
Sometimes I substitute fennel stalks for celery if I have them.
- One lb ground beef
Ohhhh, and if you want to see how to get FREE ground beef for life and a special deal from Butcherbox, check this out.
It’s hard to beat free, grass fed beef right?
- ¼ onion diced
- 2 cloves garlic minced
- One tbsp Worcestershire sauce
- 1½ tbsp tomato paste
- ½ tsp thyme dried
- 1 tsp rosemary dried
- salt & pepper to taste
- 4 oz cheddar cheese grated
Use any type of cheese you like. Parmesan is an excellent choice.
- Chopped parsley *optional
👨🍳Instructions:
Boil the Celery Root for the Mash
- Boil the peeled and cubed celery root in 1 cup chicken broth and one cup water until tender and the liquid is almost gone. (About 30 minutes.) Start the pie filling while the celery root is cooking.
- When the root is tender and liquid has mostly evaporated, remove the cubes and blend until smooth with the butter. Add in cooking liquid to thin if needed. Salt and Pepper to taste.
Make the Filling
- Preheat the oven to 350°F
- Heat the butter in a 10 -12 inch cast iron pan until hot. See post FAQ’s if you don’t have an oven safe pan.
- Stir the celery and carrot and saute for 3-4 minutes until the start to soften. Push the veggies to one side of the pan.
- Add the ground beef, season with salt and pepper and fry over moderate to high heat for 3-4 minutes while breaking it up. Add the onions and garlic to the mix and cook until the meat is brown and the veggies are softening and fragrant. ( This is a good time to blend up the celery root mash.)
- Turn down the heat a bit and add the Worcestershire sauce, tomato paste and herbs. Cook for 1-2 minutes until combined and heated through. Test for seasoning and make any adjustments needed.
- Turn off the heat and top with cheese and fresh chopped parsley if using.
Bake
- Using a large spoon, layer the mashed celeriac root mash on top of the beef mixture right in the cast iron pan. Starting from the outside and work your way into the middle.Fluff up the mashed celery root with a fork to make rough peaks. ( This is purely aesthetic.)
- Bake in the oven for approximately 20-30 minutes, until bubbling and golden brown on the peaks of the mash. Serve hot.
Equipment
- Frying Pan
An oven safe frying pan is a MUST for people who love making home cooked meals.
There are TOO many dishes that require this basic tool.
- Spatula
- Blender
Tips & FAQ’s:
What if I don’t have an oven safe pan?
It’s okay if you don’t have an oven safe pan yet. You can still make this Cottage Pie. Just layer in a casserole dish and bake. You might need to add an extra five minutes since your dish will be starting out cold.
Can I freeze this casserole?
Yes, but you’ll need to make sure that you layer it in a freezer safe dish. Don’t bake it until you are ready to serve.
What kind of low carb sides go with the Low Carb Cottage Pie?
Any green salad would be an excellent choice. But, if you want something more check these out:
- Tahini Dijon Cream Green Beans
- Shredded Brussels Sprouts
- Caprese Salad
- Greek Salad
- KFC Copycat Coleslaw
- Garlic Parm Green Beans
- Zucchini Fries
- Zucchini Soup
That’s all for the Low Carb Cottage Pie Recipe!
It looks like more steps that there really are. this is an easy weeknight meal.
And, you really can’t go mess up this recipe. I mean, it’s almost impossible to ruin and perfect for beginning cooks…there are too many great ingredients to go wrong.
I hope you love it and please leave any comments or questions below.
Cherrio friends!
Brandy
Low Carb Cottage Pie – NO CAULIFLOWER
Equipment
Ingredients
Mashed Topping – Start this first
- 1 cup chicken broth
- 1 cup water
- 8 oz celery root peeled and cut into chunks
- 2 tbsp butter
- salt and pepper to taste
Cottage Pie Filling
- 1 tbsp butter
- 1 carrot *grated – sub in any veggie you like if you don't want to use carrot.
- 1 stalk celery diced
- 1 lb ground beef
- ¼ onion diced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1½ tbsp tomato paste
- ½ tsp thyme dried
- 1 tsp rosemary dried
- salt & pepper to taste
- 4 oz cheddar cheese grated
- Chopped parsley *optional
Instructions
Boil the Celery Root for the Mash
- Boil the peeled and cubed celery root in 1 cup chicken broth and one cup water until tender and the liquid is almost gone. ( About 30 minutes.) Start the pie filling while the celery root is cooking.
- When the root is tender and liquid has mostly evaporated, remove the cubes and blend until smooth with the butter. Add in cooking liquid to thin if needed. Salt and Pepper to taste.
Make the Filling
- Preheat the oven to 350°F
- Heat the butter in a 10 -12 inch cast iron pan until hot. See post FAQ's if you don't have an oven safe pan.
- Stir the celery and carrot and saute for 3-4 minutes until the start to soften. Push the veggies to one side of the pan.
- Add the ground beef, season with salt and pepper and fry over moderate to high heat for 3-4 minutes while breaking it up. Add the onions and garlic to the mix and cook until the meat is brown and the veggies are softening and fragrant. ( This is a good time to blend up the celery root mash.)
- Turn down the heat a bit and add the Worcestershire sauce, tomato paste and herbs. Cook for 1-2 minutes until combined and heated through. Test for seasoning and make any adjustments needed.
- Turn off the heat and top with cheese and fresh chopped parsley if using.
Bake
- Using a large spoon, spread the mashed celeriac root mash on top of the beef mixture right in the cast iron pan. Starting from the outside and work your way into the middle.Fluff up the mashed celery root with a fork to make rough peaks. ( This is purely aesthetic.)
- Bake in the oven for approximately 20-30 minutes, until bubbling and golden brown on the peaks of the mash.
- Serve hot
Notes
Readers Made These Low Carb Recipes Next:
Nutrition
The nutritional information for the Low Carb Cottage Pie Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
