I love a good, stodgy cottage pie. Stewed meat and veg capped with a creamy mashed potatoes. A velvety mush so comforting that one can just about dispense with chewing. I’ve already written about a cottage pie once before, a double-potato version just perfect for indulgent, merry December.
But this is January, when new diet resolutions are in full force. This cottage pie is a low-carb version perfect for guilt-free noshing, but it’s still lovely, warming and rich.
The big compromise (and there always is one in low-anything dishes) is mashed cauliflower in place of potato. I’m not going to make any big promises — you’ll definitely know it’s not potato. Cauliflower is far less starchy and so produces a mash that is a lot looser.
But frankly, when mashed cauliflower is piping hot, you really won’t miss the potato in the slightest. Best of all, you can have seconds and still feel like you’re on track for the new year.
You could make the mashed cauliflower topping completely smooth, but I like having some swirls on it so that the topmost bits catch slightly in the oven and go brown. I suppose you could pipe the mash to make the pie look fancier, but I don’t think it’s worth the trouble.