Of course, traditional cottage pie recipes call for good old mashed spuds on top — not ideal if you’re a Paleo-type trying to lose weight. But this alternative recipe makes a simple substitution that changes the whole game.
Paleo cottage pie
Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 2-4 people
- 1 lb (454g) ground beef
- 1 large head cauliflower, cut into florets
- 3 carrots, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 1 cup chicken broth
- 2 tbsp ghee, melted
- 2 tbsp tomato paste
- 1 tbsp coconut oil
- 1 tsp mixed mustard
- 1 tsp dry mustard
- ¼ tsp cinnamon
- ⅛ tsp ground clove
- Salt and freshly ground black pepper, to taste
- Fresh parsley, to garnish
- Place 2-3 inches of water into a large steamer pot and bring to the boil.
- Once the water is boiling, place cauliflower florets into the steamer insert. Cover and steam for 12-14 minutes, until cauliflower is tender.
- Remove steamer insert, drain all liquid and return cauliflower to the pot.
- Add the ghee, mustard, salt, and pepper to the cauliflower, combine using a hand-held blender or food processor until smooth, then set aside.
- Meanwhile, heat the coconut oil in a large skillet or heavy pan over medium heat.
- Add the onion, celery, and carrots and sauté for 5 minutes, then add in the ground beef and cook until browned.
- Stir the tomato paste, chicken broth, and remaining spices into the meat mixture, season to taste with salt and pepper, and continue to simmer until most of the liquid has evaporated (usually about 8 minutes), stirring occasionally.
- Distribute the meat mixture evenly among four ramekins and spread the pureed cauliflower on top, using a fork to create texture in the cauliflower, then drizzle with olive oil.
- Place ramekins under a medium grill for 5-7 minutes until the tops turn golden.
- Sprinkle with fresh parsley and serve.
Cauliflower is a much healthier substitute for potatoes, and if done right, you won’t even be able to tell the difference!