This comforting healthy cottage pie is loaded with vegetables, flavor & natural ingredients. I'm OBSESSED with how this came out.
Who knew that a cottage pie could taste so creamy and savory without dairy? I certainly didn't. It's perfect for a cozy dinner, meal prep or feeding a hungry group on a cold night.
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Why is it called a cottage pie?
In 18th century Britain there were people who lived in cottages who started using potatoes in their weekly meals. They would commonly make a meat pie topped with potatoes which was called a cottage pie. Today, english cottage pie is typically made with beef and a shepherd's pie is a variation made with lamb or mutton.
What makes this cottage pie healthier?
- Loaded with vegetables: You seriously can't even taste the hidden carrots, celery zucchini and peas because the filling tastes so savory. Did I mention the creamy cauliflower mashed potatoes? Your family will have no idea.
- Dairy free: Instead of butter, milk or cheese this recipe uses avocado oil which still gives the potatoes a creamy and savory taste. Butter is a saturated fat (bad fat) which raise bad cholesterol levels and make us age. Avocado oil is a monounsaturated fat (good fat) which lowers the bad cholesterol levels and provides vitamin E.
- Gluten free: Some cottage pie recipes use flour as a thickening agent but I don't think that's necessary and many people are sensitive to gluten.
- Uses all natural ingredients including bone broth / stock that has many health benefits.
Ingredients
- ground beef
- vegetables - cauliflower, red bliss potatoes, onion, celery, carrots, zucchini, garlic, green peas (frozen)
- beef broth
- worcestershire sauce
- avocado oil
- tomato paste
- spices - rosemary, thyme, sea salt, ground black pepper
Ingredient Substitutions & Variations
- Beef substitutions: lentils (for a vegan / vegetarian option), extra veggies (double the carrots, celery & zucchini), ground lamb, ground chicken, ground turkey, minced meat
- Avocado oil substitutions: butter, vegan butter, grapeseed oil, olive oil
- Cauliflower substitution: double the amount of potatoes
- Beef broth substitutions: vegetable stock / broth, chicken stock / broth
- Worcestershire sauce substitutions: miso, soy sauce, red wine vinegar, ketchup (I have not tested any of these, you'll need to taste as you go to add some tangy saltiness to the filling)
- Use your favorite vegetables: swap in your favorite vegetables or omit the ones you don't like. Add in some mushrooms, turnips, parsnips, leeks.
The perfect meal to gift!
This cottage pie with cauliflower mashed potatoes is my go-to prepared meal to gift to loved ones who are new parents, are in recovery or are grieving from the loss of a loved one. What better gift to give than the gift of time and nourishment?
Assemble in a heavy duty disposable pan and put the baking instructions on the disposable lid with a black marker. I also include some of my healthy chocolate chip banana bread muffins (gluten free). Tie it all up with a ribbon and a card!
FAQs
Yes, you can freeze cottage pie for up to 3 months in an air-tight container. Thaw overnight in the fridge before reheating in the oven. You may want to individually portion the cottage pie before freezing.
You can store cottage pie in the fridge for up to 3 days in an air-tight container.
Expert Tips
- Make ahead: you can assemble and even bake the healthy cottage pie ahead of time so that it only needs to be heated before being served.
- Save time chopping veggies: I quickly shred the carrots, zucchini and celery in my food processor with the shredder attachment. You could also use a slap chop or similar vegetable chopper.
- Less dishes: If you have a large cast iron skillet you can use the same pan to cook the filling and bake the pie right in the skillet.
More healthy meals you'll love
I hope you love this healthy cottage pie with vegetables recipe! If you make it I’d love if you could leave a rating & connect with me on Instagram @passthesprouts!
Recipe
Healthy Cottage Pie (with vegetables)
Equipment
- Food processor, blender or hand mixer to mash potatoes
- knife a vegetable chopper, mandolin or electric food slicer/shredder makes the chopping much quicker
Ingredients
Mashed Cauliflower-Potato Topping
- 1 head cauliflower chopped into large pieces
- 1.5 pounds red bliss potatoes
- 3 cloves garlic
- 1 cup beef bone broth / stock sub chicken bone broth, chicken broth, veggie broth
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Shepherd's Pie Filling
- 1 pound ground beef grass fed/finished
- ½ yellow onion chopped
- 3 cloves garlic minced
- 1 zucchini shredded or finely chopped
- 2 celery stalks shredded or finely chopped
- 2 carrots shredded or finely chopped
- ½ cup peas frozen
- 3 tablespoons tomato paste
- ¼ cup worcestershire sauce sugar free
- 1 cup beef bone broth / stock sub chicken bone broth, chicken broth, veggie broth
- 1 teaspoon dried rosemary triple for fresh rosemary
- 1 teaspoon dried thyme triple for fresh thyme
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
Mashed Cauliflower-Potato Topping
- Instant Pot Method:Add potatoes and broth to the bottom of the instant pot topped with cauliflower and garlic. Cook on manual for 8 minutes (it will take about 12 minutes to come to pressure) and then do a quick release by releasing the steam valve once the timer has completed. Add avocado oil, salt and pepper. Blend in a food processor or bender for a few seconds until creamy.
- Stovetop Method: Add potatoes and broth to the bottom of a large pot topped with cauliflower and garlic. Bring to a boil then cover with lid and simmer on medium-low for 40 minutes or until the potatoes and cauliflower are soft if you poke them with a fork. Add avocado oil, salt and pepper. Blend in a food processor or bender for a few seconds until creamy.
Shepherd's Pie
- Preheat: Preheat oven to 400° F.
- Cook meat: Cook ground beef on the stovetop and set aside once cooked to your liking.
- Sauté: Sauté onion, zucchini, carrots, celery and sea salt on medium heat until the onions are translucent. Add garlic, thyme and rosemary and sauté for 2 minutes more. Add beef, peas, tomato paste, broth, Worcestershire sauce and black pepper. Simmer on low for 3 minutes.
- Assemble: Add mixture to a large baking dish and top with mashed cauliflower-potatoes.
- Bake: Bake at 400° F for 25 minutes. Rest for at least 10 minutes. The longer you let this dish rest, the more it will stay together when it is served.
Recipe Notes
- Beef substitutions: lentils (for a vegan / vegetarian option), extra veggies (double the carrots, celery & zucchini), ground lamb, ground chicken, ground turkey, minced meat
- Avocado oil substitutions: butter, vegan butter, grapeseed oil, olive oil
- Cauliflower substitution: double the amount of potatoes
- Beef broth substitutions: vegetable stock / broth, chicken stock / broth
- Worcestershire sauce substitutions: miso, soy sauce, red wine vinegar, ketchup (I have not tested any of these, you'll need to taste as you go to add some tangy saltiness to the filling)
- Storage: freeze for up to 3 months or in the fridge for up to 3 days
Michael says
Great flavor and healthy. Good meal prep meal.