Easy Cheesy Cottage Pie
A word from Chef Craig: This one is a winner for the colder months. You can prepare the pie in advance and then bake it as and when you need it. Cauliflower is in season now, so making mash is a good way to get them into your every day diet.
A word from the Whole Food Dietitian, Caryn: Cottage pie…hhmmmm the perfect comfort meal for those of us that are about to welcome the colder weather, but without the stodge! Cauliflower to the rescue – again! You might just need to wait until the price comes down though – the cauli shortage is pushing up the price – must be from the LCHF word getting out! Nutritionally, this dish ticks all the LCHF boxes. For extra nutrients, serve with some green veggies, but even if you’re feeling lazy, the onion, tomato and cauli has it all covered.
A word from The Fat Professor, Grant: This is a great family dinner – make an extra big one so you have enough for lunch the next day, too.
Prep time: 20 – 30 minutes
Cook time: 1 hour (mince), 20 minutes (mash), 30 minutes (pie)
Carb count: 6g per serve
Serves: 4 – 6
- 800g Mince (beef, lamb etc.)
- 2 Onions, diced
- 2 Carrots, chopped
- 2 Garlic cloves, finely diced
- 1 standard can (400g) of tomatoes
- 1 standard can (400ml) of water
- 1 Cauliflower cut into florets
- 3 tbsp (45g) Butter
- Salt to taste
- 1 Egg yolk (optional)
- ½ cup (60g) Cheese grated (cheddar or any melting cheese)
Heat a medium-sized pot and add the mince to the pot, cook the mince until it begins to brown. Chop the onions, carrots and garlic and add to the mince. Add the can of tomatoes to the pot along with a can’s worth of water, bring the pot to the boil and simmer for at least an hour, stirring occasionally – towards the end of cooking add in some dried herbs or even some fresh thyme or rosemary if you wish.
Meanwhile, boil the cauliflower in a pot of salted water until it is tender, drain the cauliflower in a colander and allow to steam dry, this will help the cauliflower dry out and make a stiffer mash. Transfer the cauliflower to a food processor or blender and add the butter and the egg yolk (if using). Blend the cauliflower until it is smooth and season to taste. Once the mince has cooked, spoon it into a baking dish and carefully top it with the cauliflower mash.
Sprinkle over the cheese and bake for 30 minutes in a preheated oven at 160C. Serve the pie with some buttered green vegetables or a tossed salad.