.::a good marriage is like a casserole, only those responsible for it really know what goes in it::. (Keto Cottage/Shepherd’s Pie)

I am in dire need for ‘Comfort Food’ at its best after not being fully recovered yet from my ‘Flu & Fever Fiasco’ for the past week or so.

Thus this Keto Cottage/Shepherd’s Pie with Cheesy Cauliflower Mash (instead of mashed Potatoes) was born.

I learned that Shepherd’s Pie made with ground Beef (instead of ground Lamb) is called Cottage Pie, so this is what I am making today actually.

But a part of me still wants to call this ‘Shepherd’s Pie’ nevertheless.

(Oh, I don’t know, it just sounds more ‘comforting’ somehow)

Thus I have named it (Keto) Cottage slash Shepherd’s Pie

So as you could probably have guessed by now, I made this Keto Version by topping it with Cauliflower Purée instead of Mashed Potatoes, and by adding some Cheesy-goodness on top (because Cheesy-goodness is always…well, GOOD)

I’m glad to report that it turned out delicious and nobody missed the Potatoes at all.

Before anyone starts sending me hate-mails, I know the traditional Shepherd’s Pie doesn’t contain Cheese or Wine, but this is MY take on the Classic Comfort Food and so I’d make it the way I would like to eat it; CHEESY. AND. WINE-Y. 🍷🧀😁

Let’s get cookin’, shall we?

Keto Cottage/Shepherd’s Pie

Ingredients

2 Lbs (approx. 900 Grams) minced Beef (or Lamb)

3 Large Cloves of Garlic (finely-minced)

1 Large Yellow Onion (finely-chopped) approx. 1 1/2 Cup

2 Large (approx. 1 HEAPED Cup) diced Celery

1 Large (approx. 1 1/2 Cup) finely-diced Carrots

1 Cup Dry Red Wine (I used Merlot)

3 Tbsp. Worchestershire Sauce

1 1/2 heaped Tbsp. Spicy English Mustard

3 1/2 heaped Tbsp. Tomato Paste

1 Tsp. Chopped Fresh Thyme 

1/3 heaped Tsp. Cayenne Pepper

1/2 Tsp finely-chopped. Dried Rosemary

1 heaped Tsp. Salt

1/2 Tsp. Freshly-Ground Black Pepper 

1 Cup Chicken Stock

1 Cup Beef Stock

2 Cups (approx. 200 Grams) Grated Cheddar Cheese

Cauliflower Purée

1 KG Cauliflower Florets (I used Frozen)

1 Cup (250 ml) Chicken Stock

1/4 Cup Cooking Cream

3 Tbsp. Butter

Salt & Pepper to taste

Direction

STEP 1: In a large frying pan, heat up approx. 1 1/2 Tbsp. Olive Oil then sautée the Garlic & Onions until the Onions are soft and translucent. Careful not to burn the Garlic. Add the Celery and Carrots and cook until they are softer but still retain some crunch, approximately 3-4 Minutes.

Add Tomato Paste, Worchestershire Sauce, English Mustard, Thyme and Rosemary then stir to combine. Add the ground Beef, break it up with a wooden spoon.

Pour in the Wine and Chicken Stock and cook until the liquid has reduced dramatically. Add the Cayenne Pepper, then season with Salt & Freshly-Ground Black Pepper to taste.  Stir, taste and adjust if necessary, then set aside.

STEP 2: Make the Cauliflower Purée separately by boiling the Cauliflower Florets in the Chicken Stock until really soft.

Then transfer the Cauliflower Florets to a Food Processor and blend with the Butter, Cooking Cream, Salt & Pepper. Add the Chicken Stock until it reached desired consistency. Taste and adjust*

*You might have to squeeze the water out of the Cauliflower Purée by putting it through a cheese cloth – I didn’t have to, thank God.

You can use individual Ramekins or a Medium Size Baking/Caserrole Dish for this.

Place the Ground Beef Mixture at the bottom of the Ramekins/Baking Dish, top it up with the Cauliflower Purée on a 60/40 basis. Sprinkle with the Cheddar Cheese and bake at 400°F/200°C for around 15 Minutes (broil it for the last 5 Minutes to get that lovely Golden Brown Crust)

Enjoy!