This is a low-carb version of cottage pie, replacing the usual mashed potato topping with cauliflower. The result? Absolutely mouthwatering. If you’re following a low-carb way of eating, you can eliminate the carrots for an even lower carb count.
First steam cauliflower florets until tender, about 10 minutes. Then drain and place in the bowl of your food processor fitted with the large chopping blade. Add half and half, 2 tablespoons of butter, 1 teaspoon of salt and a dash of pepper. Process until fluffy and set aside.
Next to brown the meat, heat oil in a large skillet. Then add onion and carrot (optional) and cook on low heat for 10 minutes. Then add garlic and cook for 1 more minute. Finally, add ground beef and stir over a medium heat, breaking up meat with a spatula for 5 more minutes. Drain meat mixture.
For the delicious gravy, pour in your stock, Red boat, and add tomato paste, 1 teaspoon of salt, and nutmeg. Stir. Simmer until slightly thickened for 5 minutes.
At this time, spoon meat mixture with the gravy into a 2-quart casserole dish. Spoon the cauliflower mash around the top. Dot the remaining 2 tablespoons of butter around the cauliflower. Finally, bake for 40-50 minutes. Ovens may vary so check after 40 minutes and bake until the casserole is done to your liking.
Don't have Red Boat? You can use Worcester sauce.This low carb cottage pie with cauliflower mash casserole could be a complete meal on it's own. I suggest just serving it with a simple side salad or sautéed broccoli.