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….

Served Low Carb Cottage Pie

🥘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.

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:

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 FI

Low Carb Cottage Pie – NO CAULIFLOWER

Brandy
This satisfying low carb cottage pie is Keto comfort food at it's best. It's easy to customize and a dinner staple recipe that every low carb lover should try. This is a dish that the whole family will love and ask for again
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course dinner, Main Course
Cuisine British, Keto
Servings 8 servings
Calories 263 kcal

Equipment

Frying Pan
Spatula

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
  • 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.
    Cut Celeriac for Boiling
  • 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.
    Blending the root for the mash

Make the Filling

  • Preheat the oven to 350°F
    Preheat baking oven
  • 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.
    Heat butter in a 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.
    Carrot and celery
  • 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.)
    Frying ground beef and veggies
  • 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.
    Tomato Sauce
  • Turn off the heat and top with cheese and fresh chopped parsley if using.
    Top with cheese

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.)
    Spread mash on top of pie
  • Bake in the oven for approximately 20-30 minutes, until bubbling and golden brown on the peaks of the mash.
    Baking low carb cottage pie
  • Serve hot
    Served Low Carb Cottage Pie

Notes

The nutritional data is based on making 8 servings.

Nutrition

Serving: 1/8 pieCalories: 263kcalCarbohydrates: 5gProtein: 14gFat: 20gSodium: 355mgFiber: 1gNet Carbs: 4gFat Ratio per Serving: 68.44%Protein Ratio per Serving: 21.29%Carb Ratio per Serving: 6.08%
Keyword Beef, Celery, Celriac
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

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.

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