Keto Cottage Pie Recipe [Dairy-Free, AIP, Nightshade-Free]
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.
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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.
Yield:
4
Added:
Thursday, June 7, 2018 - 10:32pm
