Cauliflower Cottage Pie
A low-carb twist on classic cottage pie with a creamy cauliflower mash topping enriched with Parmesan and egg yolks.
Ingredients
- 2 lb cauliflower (900g – 1kg)
- 1½ lb beef mince (700g)
- 1 onion, diced
- 1 carrot, diced
- 2 Tbsp olive oil (30ml)
- 3 tsp tomato paste (30g)
- 3 cloves garlic, minced
- ¼ cup red wine (60ml)
- ½ cup broth (125ml)
- 1 Tbsp fresh or dried thyme and rosemary
- 1 tsp salt
- black pepper
- ½ stick butter (50g)
- ½ cup Parmesan, grated (60g), plus extra for topping
- 3 egg yolks
- 1 tsp xanthan gum
Method
-
Cut cauliflower into florets and boil in salted water until very soft, about 15 minutes. Drain well.
-
Heat olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up as it cooks.
-
Add onion and carrot and cook for 5 minutes until softened. Add garlic and tomato paste and cook for 1 minute.
-
Pour in red wine and cook for 2 minutes, then add broth, thyme, and rosemary. Simmer on low heat for 10–15 minutes until the sauce thickens. Season with salt and pepper.
-
Mash the drained cauliflower with butter, Parmesan, and egg yolks until smooth. Stir in xanthan gum and mix well.
-
Preheat oven to 190°C (374°F).
-
Spread the beef mixture into a baking dish. Top evenly with the cauliflower mash and sprinkle with extra Parmesan.
-
Bake for 30 minutes until the top is golden. Serve warm.