Keto Cottage Pie

KETO COTTAGE PIE

Kevin said this is one of the best and most comforting and yummy Keto recipes so far.
This serves 2 adults. I recommend doubling the recipe if cooking for family.
 

INGREDIENTS

1 Tbsp Olive Oil
1 lb organic ground beef (I use 85/15 when I can)
1 large carrot diced or 5-6 mini carrots
1-2 stalks of celery
1/2 white onion diced
2 cloves garlic
Handful of frozen peas
1 Tbsp tomato paste
1 Tbsp Worcestershire Sauce
1/2 cup beef broth
1 tsp chopped fresh thyme
1 tsp JF Universal Salt
1/2 tsp fresh cracked black pepper
2 packages of 365 frozen cauliflower rice / or one head chopped, grated fresh cauliflower into rice
1/4 cup freshly grated Parmesan
1 Tbsp sour cream
1/2 cup grated cheddar cheese
 

PROCESS

Preheat oven to 350
In a large gratin pan (if you don’t have a gratin pan use a large oven safe skillet) heat oil on medium and add garlic and onion and sauté until onion softens careful not to burn the garlic. 
Add celery and carrots and cook until softened.
Add ground beef and brown, breaking up as you go (I love my Pampered Chef tool as I despise large chunks of meat)
Add tomato paste and thyme cook until all ingredients are combined 
Add Worcestershire and beef broth then the peas. 
Cook until reduced down and add salt and pepper. 
Adjust seasoning to taste. 
Turn the heat off and press meat mixture into the bottom of the pan creating a flat layer.
In a separate sauté pan heat 1 tbsp olive oil and 2 tbsp butter and cook the cauliflower rice until softened. 
Add salt and pepper to taste.
Add sour cream and Parmesan. 
Transfer the cauliflower rice to the top of your meat mixture pressing down to create a “pie” like flat top. 
Sprinkle with cheddar cheese and bake at 350 until golden brown on top. 
Top with chopped fresh Italian parsley.
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