Our Keto Cottage Pie is a comforting all-in-one dish, topped with buttery cauliflower mash. It is even better reheated for lunch the next day.

Course: Dinner, Lunch

Cuisine: American, Australian, British Cook Time: 55 mins Total Time: 55 mins

Servings: 10 serves Calories: 420kcal


  • Stick Blender
  • Saucepan
  • Casserole Dish



  • 3 tablespoons olive oil
  • 2 cloves garlic crushed
  • 1 tablespoon dried oregano
  • 1 small Onion diced
  • 3 sticks celery diced
  • 1 teaspoon Salt
  • 2 pounds ground beef
  • 3 tablespoons tomato paste
  • 1 cup Beef Stock
  • 1/4 cup Red Wine Vinegar
  • 2 tablespoons fresh thyme leaves
  • 10 ounces green beans cut into 1in lengths


  • 1.6 pounds Cauliflower cut into florets
  • 3 ounces Butter
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 3 Egg Yolks
  • pinch Paprika
  • pinch dried oregano



  • Place a large saucepan over high heat.
  • Add the olive oil, garlic, oregano, onion and celery and saute for 5 minutes, until the onion is starting to become translucent.
  • Add the salt and ground beef, stirring continuously to break apart the meat while it browns.
  • When the beef is browned add the tomato paste and stir well.
  • Add the beef stock and red wine vinegar and simmer uncovered for 20 minutes until the liquid has reduced.
  • Add the thyme and green beans and simmer for 5 minutes before removing from the heat.
  • Spoon the beef mixture into your casserole dish and set aside.
  • Preheat your oven to 175C/350F.


  • Fill a large saucepan two-thirds full of water and bring to the boil.
  • Add the cauliflower and cook for 7-10 minutes until tender.
  • Carefully pour the water and cauliflower into a colander and drain well.
  • Return the drained cauliflower to the saucepan, along with the butter, salt and pepper.
  • Using your stick blender, blend the cauliflower into a smooth mash.
  • Add the egg yolks and blend well.
  • Gently spoon the mashed cauliflower onto the beef mixture in your casserole dish.
  • Sprinkle with paprika and oregano.
  • Bake the pie in the oven for 25-30 minutes, until the mash is golden brown.
  • Serve immediately or chill and store in the fridge for up to 1 week.


Serving: 210g | Calories: 420kcal | Carbohydrates: 8g | Protein: 18g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 389mg | Potassium: 606mg | Fiber: 4g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 56.9mg | Calcium: 80mg | Iron: 3.1mg