📝 About This Recipe
This comforting classic reimagines the traditional British pub staple into a low-carb masterpiece without sacrificing an ounce of soul-warming flavor. We swap the heavy potato crust for a buttery, garlic-infused cauliflower mash that browns beautifully over a rich, savory ragu of ground lamb and beef. Simmered with aromatic herbs and a splash of Worcestershire, this dish delivers the deep, umami satisfaction of a slow-cooked meal in a fraction of the time.
🥗 Ingredients
The Savory Meat Filling
- 1 lb Ground Lamb (grass-fed preferred for flavor)
- 1 lb Ground Beef (80/20 lean-to-fat ratio)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 medium Carrots (finely diced for sweetness)
- 1 stalk Celery (finely diced)
- 2 tablespoons Tomato Paste
- 1 cup Beef Bone Broth (low sodium)
- 1 tablespoon Worcestershire Sauce (check for keto-friendly brands)
- 1 teaspoon Fresh Rosemary (finely minced)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
The Cauliflower Topping
- 2 heads Cauliflower (cut into small florets)
- 2 tablespoons Cream Cheese (softened)
- 4 tablespoons Grass-fed Butter (unsalted)
- 1/2 cup Parmesan Cheese (finely grated)
- 2 tablespoons Heavy Cream
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the cauliflower florets in a large steamer basket over boiling water. Cover and steam for 12-15 minutes until they are very tender when pierced with a fork.
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2
While the cauliflower steams, heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground lamb and beef, breaking it up with a wooden spoon until browned and cooked through (about 8 minutes).
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3
Drain about 70% of the rendered fat from the skillet, leaving enough to sauté the vegetables. Add the diced onion, carrots, and celery to the meat.
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4
Cook the vegetables for 5-7 minutes until softened and the onions are translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
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5
Add the tomato paste to the center of the pan. Stir it into the meat and let it 'toast' for 2 minutes to deepen the flavor. Then, pour in the beef broth, Worcestershire sauce, rosemary, and thyme.
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6
Reduce heat to medium-low and simmer the meat mixture for 10 minutes. You want the liquid to reduce and thicken into a glossy sauce that coats the meat. Season generously with salt and pepper.
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7
Return to the cauliflower. Drain it thoroughly and pat it dry with a clean kitchen towel to remove excess moisture. This is crucial for a thick, non-watery mash.
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8
Transfer the hot cauliflower to a food processor. Add the butter, cream cheese, heavy cream, and half of the Parmesan. Pulse until completely smooth and velvety.
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9
Taste the cauliflower mash and season with salt and pepper. If the meat mixture is in a skillet, level it out. If not, transfer the meat to a 9x13 inch baking dish.
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10
Spread the cauliflower mash evenly over the meat mixture. Use the back of a fork to create decorative ridges or 'peaks' on the surface—these will catch the heat and turn crispy and golden.
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11
Sprinkle the remaining Parmesan cheese over the top of the mash.
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12
Bake in the preheated oven for 20 minutes. For a perfectly golden crust, turn on the broiler for the last 2-3 minutes, watching closely to prevent burning.
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13
Remove from the oven and let it rest for 5-10 minutes. This allows the juices to settle so you can scoop out beautiful, clean portions.
💡 Chef's Tips
The secret to a great cauliflower mash is removing as much water as possible; always pat the steamed florets dry before blending. If you prefer a purely 'Cottage Pie' flavor, you can use 2 lbs of ground beef and omit the lamb entirely. To thicken the meat sauce further without flour, you can stir in 1/4 teaspoon of xanthan gum during the simmering stage. Don't skip the broiler at the end; those crispy brown ridges on the cauliflower provide essential texture contrast. For an extra flavor punch, add a teaspoon of Dijon mustard to the cauliflower mash while blending.
🍽️ Serving Suggestions
Serve with a side of buttered steamed green beans or roasted Brussels sprouts with bacon. A crisp, peppery arugula salad with a lemon vinaigrette cuts through the richness of the lamb beautifully. For beverages, pair with a robust red wine like a Syrah or a chilled glass of sparkling water with lime. Top with a sprinkle of fresh chives or parsley right before serving for a pop of color and freshness.