Cottage Pie with Cauliflower Mash

Recipe by Michael (BSD Admin)

  • Time needed: 1 hour
  • Calories per serving: 325
  • Servings: 6
  • Difficulty: 3
  • Rating: 4.92 based on 12 reviews

A warming winter dish. Perfect comfort food to fill you up. The mince and mash can be combined and baked as a low carb med-style shepherd’s pie or simply serve the mince with steamed greens. And the mash can go with any variety of meals as a side dish.


• 450-500G Minced beef
• 1 small onion diced
• 1 tin chopped tomatoes
• 2 carrots diced
• 1 tbsp olive oil
• 2 garlic cloves sliced
• 1-2 tsp thyme
• 2 tsp of Worcester Sauce or 1 beef or veg stock cube
• 1 medium cauliflower
• 2 spring onions finely chopped
• 1 tbsp full fat fromage frais
• 50g grated cheddar
• 2 tsp olive oil
• 1 dsp grated parmesan cheese


Sweat the diced onions in the olive oil till golden, then add the beef, garlic and thyme. When cooked through add the tin of tomatoes, 1 beef stock cube (or Worcester sauce), the carrots and enough water to cover.

Cover with a lid and boil gently for an hour if you have time, stirring and topping up fluid as needed.

To make the mash chop the cauliflower into small pieces of about 1 cm diameter or smaller if you can, then steam or boil for 8-10 minutes until soft.

Mash vigorously (it won’t form the creamy solid texture of mashed potatoes). Add the grated cheese, 2 tsp of olive oil and the tablespoonful of fromage frais, finely chopped spring onions and mix together.

Put the mince in an oven proof dish. Dollop the cauli mash on top, scatter the parmesan on top and put in middle of a hot oven (about 200 degree C) for 20-30 minutes until crispy on top. Yum!

15 reviews for “Cottage Pie with Cauliflower Mash”

  • review by:
    Not rated

    Great recipe, thank you. I like that it’s adaptable – will make again and just modify to what I have available in terms of veggies. Added zucchini & thyme to this batch – super yum, and great as left overs. Found the serving size fine, and my daughter loved it too. Winning!

  • review by:

    I did the veggie version of this, with 500g minced Quorn. It was really delicious and very filling. I didn’t have spring onions or fromage frais, so used a little Greek yoghurt + some butter to mash cauli. Will defo do again.

    I had too much mince, so froze smallish portions without cauli mash, and then used for other meals.(ie on courgetti)

  • review by:

    This went down very well as Fridays tea all of us liked it except the youngest who is non plus about everything cauliflower……. three out of four isn’t bad though! This will be cooked again!

  • review by:

    I made this last night using some of the bolognaise from the original book that I had left over. I also used a stick blender to mash the cauliflower and it made it very light, smooth and fluffy. Delicious recipe. Thank you.

  • review by:

    Nice meat layer (would be almost as tasty with soya mince for veggies). Cauli mash, even with some celeriac added is nice, but a different thing than a (sadly no longer appropriate) mash topping.

    The nutritional calculation is a 15% over-estimate, so it isn’t surprising that an earlier reviewer thought it better served 4 than 6. I agree (25% comes in at 420 calories, not the 485 implied here).

    Also why oh why oh why are there no carb figures for any recipe in the book, or some in the online archive (including this one). Schoolboy error to write a book extoling low carb, then not to include carb figures for all recommended recipes. Please sort this out as soon as possible online, and at the next printing of the book.

    In the spirit of constructive comment, total carbs for this recipe is 69 (whole pie) or 17g for a 1/4 pie serving (cooked mass approx. 400g – raw 520g but a bunch gets lost in the peeling/prep and steam lost in the simmer and bake phases). Nov 2017 ingredient cost £6.70 whole pie or £1.67 per quarter pie portion.

    Cooked carbs / 100g an excellent 4.3g. This will let your readers and clients readily compare it with more expensive (and generally nutritionally more risky) ready meal options. Weight per portion is sadly lacking industry wide to help consumers on this point.

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