This Low-Carb Creamy Cottage Pie tastes so good you will never guess the recipe is low-carb. This recipe can work for low-carb, ketogenic, LC/HF, Atkins, diabetic, gluten-free, grain-free, and Banting diets.

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This Low-Carb Creamy Cottage Pie recipe makes an easy, satisfying meal that everyone will love. Imagine a home filled with the comforting aroma of thyme, onions, and melting cheese. These smells are so captivating that they even bring kids of all ages out of their rooms and to the table without complaint.

This is a meal that tastes and smells like you’ve spent hours in the kitchen. You don’t need to tell anyone that the food processor did the heavy lifting and it was a breeze to make.

This Low-Carb Creamy Cottage Pie recipe makes warm, comforting meal that’s perfect for fall and winter. It’s easy enough for a weekday dinner, but inviting enough to serve to company.

This dish has a filling of tender ground beef and onions in a creamy sauce scented with garlic, thyme, and a hint of red pepper flakes.

The topping makes this dinner really special. The topping is creamy goodness, laced with cheddar cheese, sour cream, garlic, and a bit of thyme.

Everyone will think that the topping is mashed potatoes, but it’s not. Instead, it’s made from mashed celeriac. Celeriac, or celery root stands in as a dead ringer for the mashed potatoes in traditional cottage pie. Celeriac is a weird looking vegetable that reminds me a bit of the mandrakes in the Harry Potter movie.

Once a celeriac is peeled, it looks pretty similar to a big potato. Once steamed, it even tastes like a potato, but has a slight, pleasant celery flavor that reminds me of my mother’s stuffing.

This Low-Carb Creamy Cottage Pie is a recipe that the whole family will love, whether low-carb, or not. It can be assembled ahead and kept in the refrigerator overnight, covered.When you’re ready for a quick meal, just bring to room temperature, then bake as directed. Enjoy!

-Annissa

5 from 3 votes Print Low-Carb Creamy Cottage Pie This Low-Carb Creamy Cottage Pie tastes so good you will never guess the recipe is low-carb. This recipe can work for low-carb, ketogenic, LC/HF, Atkins, diabetic, gluten-free, grain-free, and Banting diets. Prep Time 20 minutes Cook Time 35 minutes Total Time 55 minutes Servings 8 Author Annissa Slusher Ingredients For the topping: 1 large celeriac about 16 ounces, peeled and chopped

1 teaspoon sea salt quantity divided

1 clove garlic

2 tablespoons butter

1/4 teaspoon dried thyme leaves

1/2 teaspoon sea salt

1/4 teaspoon black pepper freshly ground

1 1/4 cup cheddar cheese grated, quantity divided

2 tablespoons sour cream For the filling: 1 pound ground beef

sea salt

black pepper freshly ground

4 ounces red onion (about 1/2 medium) diced

1/4 cup carrots finely chopped

1 clove garlic crushed

1/2 teaspoon dried thyme leaves

1 tablespoon white wine vinegar

1/2 cup heavy cream

1/2 cup sour cream

2 tablespoons chives quantity divided, sliced

1/8 teaspoon red pepper flakes

1/4 teaspoon black pepper freshly ground

1/2 teaspoon sea salt Instructions Preheat oven to 375º Fahrenheit. Prepare a 9 X 9 inch baking pan by greasing with butter or coconut oil. For the topping: Place celeriac in a large saucepan. Add about 1/2 teaspoon salt (reserving the other 1/2 teaspoon). Cover celeriac with cold water. Cover saucepan tightly and put over high heat. Bring to a boil, then turn heat to low. Simmer until celeriac is tender--about 10 minutes. While celeriac is cooking, place garlic, butter, thyme, 1/2 teaspoon salt, pepper, 1 cup of cheese (reserving 1/4 cup), and sour cream in a food processor. When celeriac is tender, drain and discard the cooking water. Add celeriac to the other ingredients in the food processor. Pulse until creamy. Taste and adjust seasoning. For the filling: Heat a large skillet over medium-high heat.* When hot, add ground beef. Season lightly with salt and pepper. Cook beef, stirring occasionally until all sides begin to brown. Using a slotted spoon, remove beef to a plate. Discard all but 1 tablespoon of the grease from the pan. Place skillet over medium heat. Add onion and carrots to the skillet. Cook, stirring occasionally carrot is tender and onion is beginning to brown on the edges and appears translucent. Stir in garlic. Cook one minute. Add vinegar. cook, scraping up browned bits, until vinegar has almost completely evaporated. Stir in thyme, sour cream and heavy cream. Allow to simmer until thickened. Stir in 1 tablespoon chives (reserving 1 tablespoon for later). Add the cooked ground beef to the mixture and stir to combine. To assemble: Spoon the ground beef mixture into the prepared pan. Spread the celeriac mixture on top. Sprinkle with the remaining 1/4 cup cheese. Bake in preheated oven for 30-40 minutes or until bubbly in the middle and top has started to brown. Remove from oven and allow to cool 10-15 minutes before serving. Sprinkle reserved 1 tablespoon chives over the top before serving. Recipe Notes *If using low-fat beef, you may need to use a non-stick skillet or melt a tablespoon of butter in the pan to prevent sticking. Serving size: 1/8th of the recipe Per serving: Calories: 320 Fat (g): 25 Carbs (g): 7 Fiber (g): 1 Protein (g): 18 Net carbs (g): 6

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