DECONSTRUCTED COTTAGE PIE
- Presley Segura
- Aug 31
- 2 min read
A hearty comfort dish made with a savory lamb simmered with vegetables and seasonings. Served with creamy cauliflower mashed potatoes for a lighter twist. It’s a wholesome, flavorful meal perfect for sharing with family or enjoying as a cozy dinner..
PREP TIME 15 MIN
COOK TIME 70 MIN
CLEAN UP 13 MIN
YIELDS 4
CALORIES 653
FAT 31G
CARBOHYDRATES 65G / 53G NET CARBS
FIBER 12G
PROTEIN 33G
DECONSTRUCTED COTTAGE PIE:
INGREDIENTS:
1.5 pounds russet potatoes
1 pound ground lamb
1 cup carrots, diced
1 yellow onion, diced
4 garlic cloves, minced
2 tbsp onion powder
2 tsp smoked paprika
1 tbsp onion powder
salt and pepper, to taste
2 tbsp tapioca flour
2 tbsp tomato paste
4 tbsp worecestershire sauce
1 1/2 cups beef broth
1 bag cauliflower florets
3 1/2 cups frozen peas
1/4 cup milk
3 tbsp butter
6 cups water
chopped parsley for topping, optional
METHOD:
Bring a large pot with 6 cups of water to a boil. Peel and quarter the potatoes. Add to the pot.
Dice the carrots and onion. Mince the garlic.
Preheat the oven to 400 degrees. Add the cauliflower to a sheet pan with olive oil and sea salt. Bake for 25-30 minutes.
In a large saucepan, add olive oil and the diced onion. Sauté for 5 minutes. Add the carrots, and saute until soft. Add the flour to create a roux.
Cook the lamb down into small pieces in a separate pan. Add the garlic.
Combine the lamb and sautéed veggies. Add 1/2 tsp of salt, paprika, onion powder, garlic powder.
Add the tomato paste. Stir to combine.
Add the worechestire and beef broth. Stir. Simmer on low heat for 10 minutes. Add the peas.
Add the roasted cauliflower to a blender with 1/4 cup of milk. Blend. Transfer to a large bowl.
Add the softened potatoes to the bowl with the cauliflower and begin mashing, adding milk and butter to aid the creamy consistency.
Add 1/2 tsp of salt to the cauliflower mashed potatoes and combine.
Plate the mashed potatoes. Add the lamb pie mixture on top. Finish with chopped parsley if desired and enjoy!
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