Low carb meat pie


Substitute mashed potato with mashed cauliflower for a low carb dish that will make you feel satisfied.


1 lb meat (ground beef or lamb)
1 onion (sliced)
2 clv garlic (chopped)
1 cn tomato (chopped tomatoes, 16 oz can)
1 c broth (beef stock for a cottage pie)
1 hd cauliflower (medium sized, cut into florets)
4 T cheese (grated, low fat, half for mash, half for topping)
2 t butter
1 T olive oil
1⁄2 t thyme (dried)
  seasoning (salt and black pepper to taste)


  1. Heat oil in a skillet and fry onion and celery for 2-3 minutes, until slightly soft, and then add the garlic and cook for 1-2 minutes more. Add ground meat and cook 3-4 minutes, until browned. Incorporate chopped tomatoes and stock, season with dried thyme, salt and black pepper and cook for 20-25 minutes, or until meat is done and liquid has been absorbed.
  2. While the meat  is cooking, add the cauliflower florets to a pan with boiling water, bring back to the boil, lower heat and simmer for 10 minutes. Once done, drain the cauliflower, and mash incorporating butter and half the grated cheese - the cheese will melt.
  3. Heat the oven to 350°F.
  4. Pour the the meat mixture into an oven proof pie dish, top with the cauliflower mash, sprinkle the rest of the cheese on top, and bake for 15-20 mintues, or until golden brown.


Use ground beef for a low carb cottage pie, ground lamb for a low carb shepherd's pie, vegetarian hamburger meat or Quorn ground beef for a vegetarian pie - for a vegetarian pie be sure to substitute Cheddar with soy cheese and use vegetable stock.

Shortcut: Heat the water to a boiling point in an electric kettle or the microwave and then pour in the pan to simmer the cauliflower, or cook the cauliflower in the microwave.

3 servings
Preparation time
Cooking time
Total time
1 hour, 15 minutes