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plate with helping of cottage pie made with ground turkey and cauli mash, with a side salad

Low Carb Cottage Pie

A healthy twist on a classic, we made this delicious meat pie with ground turkey, fresh vegetables, and a creamy cauliflower mash topping loaded with garlic and cheese. It will not disappoint. True comfort food without the carbs!
Course Main Course
Cuisine English
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 344kcal


Low Carb Cottage Pie Ingredients

    For the Cauliflower mash topping

    • 1.5 heads cauliflower cut into medium florets
    • 10 cloves garlic peeled
    • 4 tbsp butter
    • 4 ounces l/3 less fat cream cheese
    • 1/2 tsp salt
    • 1/2 tsp pepper

    For The Filling

    • 1 tbs olive oil
    • 1 onion chopped
    • 2 lbs lean ground turkey 93/7 preferred
    • 2 cups peas and carrots frozen blend
    • 1 tsp fresh rosemary minced
    • 2 cloves garlic pressed
    • 2 tbsp tomato paste
    • 1 tbsp flour
    • 1 1/2 cups chicken bone broth or chicken broth or chicken stock
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1/4 cup parmesan cheese freshly grated (optional garnish)
    • parsley optional garnish


    Make Cauliflower Mash

    • Place the cauliflower florets in a large sauce pan with the garlic, and just cover with water.
    • Bring to a boil, then cover, lower the heat, and cook for 10 minutes, or until fork tender. 
    • Strain the cauliflower and garlic, and place in a food processor
    • Add butter, cream cheese salt, & pepper, and process until smooth. Set aside.

    Make the Filling

    • Saute' the onions in olive oil until translucent. Add the ground turkey, and brown it while breaking it up with a wooden spoon or meat chopper. Drain if necessary. Add the broth, bring it to a boil, then cover and simmer until the sauce thickens, about 15 minutes.
    • Add peas, carrots, and garlic, stir. Then add tomato paste, rosemary, salt, pepper, and flour and stir again to blend
    • Add the broth, bring it to a boil, then cover and simmer until the sauce thickens, about 15 minutes.
    • Pour the filling into a lightly greased 9 x 13 casserole dish. 
    • Carefully spread the mashed cauliflower on top. Bake, uncovered, for 30 minutes
    • Add freshly grated parmesan cheese and bake another 5 minutes (optional). Garnish with fresh parsley (optional).


    Gluten Free Option: Use gluten free flour, almond flour, cornstarch slurry (1 tbsp cornstarch with 1 tbs water), or 1 tsp xantham gum in place of the flour.
    Dairy Free Option:  Eliminate the butter and cheese from the topping. It will still taste great. Or substitute with your favorite dairy free option.
    To lighten the recipe further:  Use plain non fat Greek yogurt instead of cream cheese.
    Make it more traditional by using ground beef instead of ground turkey.
    Don't have a food processor? No problem, you can mash the cauliflower in a blender, a stand mixer, or an old fashioned potato masher. 
    You may need to mash your cauliflower in two batches, depending on the size of your food processor.


    Calories: 344kcal | Carbohydrates: 15g | Protein: 27g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 108mg | Sodium: 790mg | Potassium: 777mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3750IU | Vitamin C: 62.3mg | Calcium: 132mg | Iron: 2.6mg