{keto} {low carb} {gluten free}
This Cottage pie is a wonderful meat dish filled with ground and corned beef in a rich red wine sauce and topped off with whipped cauliflower.
Are you ready for St. Patrick’s Day with all of the exciting traditions and most importantly, the classic traditional food dishes? I hope so because we are going to celebrate with this fantastic Cottage pie!
When I was a little girl, St Patrick’s Day was my second favorite holiday, right after Christmas of course. I thought being Scottish and Irish were the same thing, so I figured I was celebrating my heritage. I kept pretending that I was Irish well into my 20’s. By my mid 20’s, I knew better but it gave me a good excuse to drink a lot of green beer. Nowadays, like with most holidays, I focus my celebration of St. Patrick’s Day with food.
What’s the difference between Cottage pie and Shepherd’s pie?
Cottage Pie is basically the same thing as Shepherd’s pie, only made with beef versus lamb. Lamb is a meat that has never meshed with my tastebuds. There are really only three things I don’t care for; one is lamb, two is brie and the third is goat cheese. These food products are three things that are often found in high-end culinary dishes. I’ve tried these products several times in different dishes and prepared in various ways and have yet to acquire a taste for them. There’s nothing I can do about it except keep trying them every few years, and hopefully one of these days my palate will accept them.
This is the best version of this dish I have ever eaten with great depths of flavors. My mom and sister have been on a low carb diet for some time now and since they’re the only people I feed these days, I try to cook around their diet as well as my own. Instead of using potatoes, I pureed cauliflower and it turned out wonderful. With the gracious gift from my sister, I use a Ninja. Using a food processor and then a blender would help give the cauliflower that nice creamy texture.
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Cottage pie (Shepherd’s pie)
- Prep Time: 2+ hours (depending on corned beef)
- Cook Time: 40 minutes
- Total Time: 2 hour 40 minutes
- Yield: serves about 8
- Category: Main Dish/Entree
- Cuisine: Irish
Description
A comforting cottage pie filled with a rich meat sauce, and topped with creamy whipped cauliflower.
Ingredients
1 lb. ground beef, 93/7
10 ounces corned beef, diced
1/2 cup carrots, diced
1/3 cup celery
4 ounces tomato paste
1/2 cup red wine
1 1/2 beef stock
1 cup peas
1 1/2 cup pearl onions
6 cups cauliflower
1/2 cup plain greek yogurt
3 tablespoons butter, melted
1/4 cup light sour cream
1/4 cup milk
1/4 tsp white pepper
1 tsp salt
1/8 tsp cayenne
2 tablespoons fresh dill
2 tablespoons heavy cream
Instructions
- Cook the corned beef as instructed on the packaging. Weigh, (or eye if you are good) 10 ounces, and dice. (Preferable to cook the night before.)
- Steam the cauliflower until tender. Remove from water. Set aside to cool.
- Place the ground beef in a skillet and brown. Remove, and leave about a tablespoon of fat behind.
- Saute carrots and celery for 1 minute in the same skillet, then return the beef to the pan with the diced corned beef.
- Add the red wine. Allow to cook down for a couple of minutes, then add tomato paste, and cook for about 5 minutes.
- Add beef broth, and cook until most of the broth has reduced and the mixture is thick.
- Turn heat off. Add onions, and peas.
- While the meat mixture is cooking down, place cauliflower in food processor with all remaining ingredients, and half of the milk. Whip to desired consistency adding more milk if needed.
- Place meat sauce in a large casserole dish. Top will cauliflower mixture.
- Bake at 425 degrees for 40 minutes.
Notes
*If serving to a group of people, pipe the cauliflower mixture for visual appeal.
*You can also add grated cheese into the cauliflower mixture if desired. (Sharp white cheddar is a great choice.)
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