Welcome to yet another inspiring recipe from Keto Kitchen by Monya Kilian Palmer, published by Kyle Books and available in all good bookshops or online.
Follow Monya on Instagram @mkilianpalmer and on her website Fats of Life
Check out some of her other recipes:
“When I was young, a humble cottage pie was one of the first things I remember learning to make. I guess because it’s dead easy and the hearty, familiar flavours make it such a popular dinner option. Here. I replace the traditional potato topping with creamy mashed cauliflower (boasting a hint of mustard) and add cayenne pepper to the beef to give it some kick. Adjust the amount of cayenne pepper to your liking, or leave it out altogether if you are cooking for the kids. Enjoy this with a lovely fresh salad on the side.”
Calories 543, Carbohydrates 9.75, Protein 34g, Fat 40g
Serves 4
20 min Prep Time
40 min Cook Time
For the cauliflower mustard mash
- 500g (1lb 2oz) cauliflower florets
- 50g (1 ¾ oz) full-fat cream cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons unsalted butter
- Sale and ground white pepper
For the cottage pie
- 2 teaspoons lard
- 1 onion, finely chopped
- 120g (4 ½ oz) mushrooms, finely chopped
- 2 garlic cloves, very thinly sliced
- 2 tablespoons red wine vinegar
- 500g (1lb 2oz) minced beef, 20 perfect fat
- ½ teaspoon dried thyme
- 2 teaspoons cayenne pepper (or chilli powder)
- 4 tablespoons Edible Health Collagen of your choice (we used Bovine Collagen)
- 200g (7oz) chopped tomatoes, canned or fresh
- 50g (1 ¾ oz) extra-mature full-fat Cheddar cheese, grated
- Salt flakes, salt and freshly ground black pepper
- Small handful of fresh flat-leaf parsley, finely chopped, to serve
Preheat the oven to 220°C/ 200°C fan/ 425°F/ gas mark 7.
Trim the cauliflower into equal-sized pieces while you bring a pan of salted water to the boil. Add the florets to the boiling water and cook until they have softened completely - this can take up to 20 minutes. To test, pierce a floret with a for - it should slide off instantly.
Drain the cooked cauliflower in a colander and leave to steam off for a few minutes (this important step will ensure that you don’t have a watery mash).
Transfer the mixture to a large bowl (or simply return it to the same pan, wiped fry with kitchen paper) and use a potato masher to mash well. Add the Edible Health Collagen, cream cheese and mustard, and season generously with salt and white pepper.
Tip the mash into a food processor and blitz until smooth. Taste and adjust the seasoning with more salt and pepper if needed, then stir in the butter. Set aside, keeping warm.
Meanwhile, melt the lard in a large, non-stick pan over a medium heat. Cook the onion until softened and partially caramelised. Add the mushrooms and garlic and cook until the mushrooms have softened and caramelised. Keep stirring to avoid the garlic burning.
Deglaze the pan with the red wine vinegar. Cook until the vinegar cooks out, then tip in all the minced beef. Add the dried thyme and cayenne pepper (or chilli powder). Continue to cook until the minced beef browns evenly. Add the chopped tomatoes and reduce the heat to moderately low. Cook until all the liquid cooks out and you are left with a thick, chunky mixture. Taste to check seasoning and add salt if needed. Transfer to a suitably sized dish and spread over the warm cauliflower topping.
Scatter the grated cheese over the top and place the dish on a tray (to avoid any bubbling over). Bake until the cheese bubbles and browns, approximately 15 minutes.
Once done, season with salt flakes and freshly ground black pepper. Scatter over the chopped parsley and Serve.
