Keto Cottage Pie Recipe [Dairy-Free, AIP, Nightshade-Free]
By: Paleo Flourish
Published: Thursday, June 7, 2018 - 10:32pm

Ingredients




1 head of cauliflower (600 g), broken into florets
2 Tablespoons of ghee (30 ml), melted (use coconut oil for AIP)
0.25 cup of avocado oil (60 ml), to cook beef with
1 medium onion (110 g), finely chopped
1.5 lbs of ground beef (675 g)
2 carrots (100 g), grated
2 Tablespoons of Italian seasoning (6 g)
2 Tablespoons of fresh parsley (2 g), finely chopped
Salt and pepper, to taste (omit pepper for AIP)
Handful of crushed nuts and seeds, for topping (optional – omit for AIP)

Preparation

1 Preheat the oven to 350 F (175 C). 2 Steam the cauliflower until fork-tender, about 5 to 10 minutes (depending on the size of the florets). Drain well. 3 In a food processor or blender, combine the cauliflower with the ghee. Season with salt, to taste. Set aside. 4 Meanwhile, add the avocado oil to a large skillet over medium-high heat. Add the onion and saute until translucent, about 4 to 5 minutes. 5 Add the ground beef and carrots to the skillet. Saute until the ground beef is browned, about 8 to 10 minutes. 6 Add the Italian seasoning and parsley to the skillet, stirring well to combine. Season with salt and pepper, to taste. 7 Place the beef mixture in the bottom of a greased baking dish (9-inch x 9-inch (23cm x 23cm) or large oval dish would work). Place the reserved cauliflower mash on top of the beef mixture. 8 Place the baking dish in the oven and bake for 30 minutes. 9 Remove from oven and let cool slightly before serving.

About

Growing up in the UK, cottage pie was something I ate a lot of! Unfortunately, most of them were in the form of frozen meals that I microwaved or heated up in the oven. If you’re unfamiliar with cottage pie, then you might be surprised by how delicious this Keto cottage pie recipe is.