Low Carb Cottage Pie - NO CAULIFLOWER - Castle in the Mountains

Low Carb Cottage Pie - NO CAULIFLOWER

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

Course dinner, Main Course

Cuisine British, Keto

Keyword Beef, Celery, Celriac

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 263kcal

Author Brandy

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

The nutritional data is based on making 8 servings.

Nutrition