Cottage Pie

Dawn Ballou


Low carb version, uses mashed cauliflower instead of mashed potatoes.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


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1 lb
ground beef
1 small
onion, diced
1 tsp
minced garlic
1 1/2 c
frozen mixed vegetables
1 c
beef broth, reduced sodium
1/2 tsp
worcestershire sauce
1/2 tsp
seasoned salt
1/2 c
heavy cream


1 medium
head of cauliflower
1 Tbsp
cream cheese, softened
3 Tbsp
1/4 c
grated parmesan
1/2 tsp
minced garlic
1/2 tsp
1/2 c
cheddar cheese, shredded
1 tsp
chives, freshly chopped

How to Make Cottage Pie


  • 1Cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
    In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, parmesan, garlic, butter and salt until almost smooth.
  • 2In a large skillet brown ground beef. Add the onion and garlic, cooking until tender. Stir in vegetables, worcestershire sauce, seasoned salt and beef broth. Bring to a boil. Reduce to low heat, stir in heavy cream. Cover and simmer until vegetables are cooked about 8 minutes
  • 3Preheat oven to 350F
  • 4Pour beef mixture into greased 9 x 13 baking dish.
    Spread cauliflower mixture over the top.
    Sprinkle with cheddar cheese and chives.
    Bake for 10 minutes or until cheese is melted.

Printable Recipe Card

About Cottage Pie

Course/Dish: Beef, Savory Pies
Main Ingredient: Beef
Regional Style: English

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