Low-Carb Cottage Pie with Cauliflower Mash: Cozy Comfort Made Lighter
This low-carb cottage pie with cauliflower mash takes everything you love about a classic shepherd’s pie and gives it a lighter, low-carb update. It’s still rich, creamy, and full of comfort, just made with buttery mashed cauliflower instead of potatoes and a flavorful turkey base that keeps it hearty without feeling heavy.
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Lately, I’ve been leaning into recipes that feel indulgent but don’t weigh me down. the kind of cozy casseroles that still fit into a regular weeknight. This cottage pie recipe has become one of those reliable comfort dishes in my kitchen. It’s simple to pull together, always tastes like more effort than it takes, and somehow feels just right no matter the season.
It’s the kind of recipe that fits anywhere on your weeknight rotation or weekend dinner menu. The creamy mash browns beautifully in the oven, the savory filling stays saucy underneath, and every bite delivers that perfect mix of cozy texture and casserole comfort.
Why You Will Love This Recipe
- Comfort food, lightened up: All the creamy, savory satisfaction of a shepherd’s pie, but with mashed cauliflower instead of potatoes.
- Naturally gluten-free: Perfect for adding to your weekly gluten-free or low-carb meal plan.
- Meal prep friendly: Freezes beautifully, reheats well, and works great for leftovers.
- Family-approved: The golden top, saucy turkey filling, and hint of cheese make it irresistible.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
Instructions
Step 1: Cook the turkey filling.
Sauté onion and garlic in olive oil until soft, then add ground turkey. Cook until browned and crumbly, then stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Add chicken broth and peas, and let it simmer for a few minutes until the mixture thickens and turns rich and saucy.
Step 2: Make the cauliflower mash.
Steam or boil cauliflower florets until tender, then blend with butter, cream cheese, Parmesan, salt, and pepper. The texture should be smooth, creamy, and just thick enough to spread over the turkey filling.
Step 3: Assemble and Bake.
Spread the cooked turkey filling evenly in a baking dish, then spoon the cauliflower mash over the top. Smooth it out with a spatula, creating light ridges with a fork for browning. Bake at 400F until the topping turns golden and the edges start to bubble, about 20 to 25 minutes. Let it rest for a few minutes before serving.
Expert Tips and Variations
- Drain the cauliflower well before blending to keep the topping creamy, not watery. A few extra seconds in the blender gives it that silky, mashed-potato look.
- Add a small handful of shredded cheddar or mozzarella into the mash before baking for a golden, cheesy crust.
- For a richer filling, add a splash of cream or a bit of butter into the turkey mixture just before assembling.
- Make it ahead: Assemble the full casserole, cover it, and refrigerate for up to a day before baking. Perfect for meal prep or entertaining.
- Swap your protein: Ground chicken, beef, or even leftover roast meat all work beautifully with the cauliflower topping.
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Low-Carb Cottage Pie With Cauliflower Mash
Equipment
- Large skillet
- Wooden spoon or spatula
- Medium pot or steamer basket
- Blender or food processor
- Mixing bowl
- Baking dish (2-quart capacity)
Ingredients
For the Turkey Filling
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- Salt and pepper to taste
- ½ cup chicken broth
- ½ cup frozen peas
For the Cauliflower Mash
- 1 large head cauliflower cut into florets (about 5 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons cream cheese or sour cream
- ¼ cup Parmesan cheese grated
- Salt and black pepper to taste
For Assembly
- 1 tablespoon butter for dotting on top
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
Cook the Turkey Filling:
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
- Add ground turkey, breaking it apart as it cooks. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Once the turkey is browned, add chicken broth and peas. Simmer for 3–4 minutes until slightly thickened.
Prepare the Cauliflower Mash:
- Steam or boil the cauliflower florets until very tender, about 8-10 minutes. Drain well and transfer to a blender or food processor.
- Add butter, cream cheese, Parmesan, salt, and pepper. Blend until smooth and creamy.
Assemble and Bake the Pie:
- Preheat the oven to 400℉.
- Spread the cooked turkey mixture evenly into a baking dish. Spoon the cauliflower mash on top and smooth it out. Use a fork to create light ridges for browning. Dot with butter.
- Bake at 400℉ for 20-25 minutes until the top is lightly golden and bubbling around the edges. For deeper color, broil for 1-2 minutes at the end.
- Sprinkle with fresh parsley and let it rest for a few minutes before serving.
Notes
- Add a handful of shredded cheddar or mozzarella to the mash before baking for a cheesier finish.
- Swap ground turkey for chicken or beef if preferred.
- Make ahead: assemble the pie, cover, and refrigerate for up to 24 hours. Bake just before serving.
- To freeze: cool completely, wrap well, and freeze for up to 2 months. Reheat in the oven until warm throughout.
