Cozy, hearty, and tasty
This Cottage Pie with Horseradish Cauliflower Mash includes a savory ground beef base with tender carrots, peas, and green onions, then topped with a creamy and lightly spiced horseradish cauliflower mash. I like to cook the filling in a Dutch oven so it can go directly into the oven after being topped with mash, making this dish super easy for weeknights. This warm and cozy dish is hearty without being heavy, and perfect for the fall and winter months.
What's the difference between Cottage Pie and Shepherd's Pie?
Shepherd's pie is traditionally made with lamb meat, specifically. Cottage pie swaps out the lamb for beef, or even turkey, if you prefer; otherwise, they are really the same dish. Traditionally, both dishes are also topped with mashed potatoes before baking, but I've included a twist in this recipe and often top mine with a creamy mashed cauliflower topping. If you prefer, you can still use mashed potatoes instead, which is also lovely with horseradish.
Easy meal prep and freezing
This Cottage Pie can be meal-prepped to enjoy another day. Portions keep well stored in microwavable airtight containers in the fridge for up to 4 days.
This recipe also stores exceptionally well in the freezer for up to two months. When freezing, I like to store the Cottage Pie in freezer-friendly baking pan covered in tin foil so they can go from the freezer directly to the oven. To reheat, I generally set the oven to 375 degrees F (190 C) and bake with the tinfoil top intact until warmed through (about 1 hour depending on the size of your baking pan). If you thaw the pie in the fridge the night before you can generally cut the baking time in half.
What tools do I need to make this recipe?
- A cutting board
- A chef's knife
- A kitchen scale - OR - measuring cups (for less precise measurements)
- Measuring spoons
- A large dutch oven (3 ⅓ or 4 qt) or cast-iron skillet is my go-to for this recipe, so it can go from the stovetop directly to the oven. However, you may also brown the beef in a traditional skillet and transfer it to an oven-safe baking dish if needed.
- A large microwave-safe bowl
- A wooden spoon or spatula
- A silicone spatula
- A food processor
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
A note for special diets
This Cottage Pie is friendly for grain-free and gluten-free diets. For Whole30 diets, you may either omit the peas or substitute them for diced celery, substitute the butter for ghee, and substitute the heavy cream for water or coconut milk.
Looking for more dinner inspiration?
Love this Cottage Pie with Horseradish Cauliflower Mash recipe? Here are some additional dinner recipes that you might enjoy:
- Cauliflower Mac and Cheese with Kale and Sausage
- Sloppy Joe Bowls
- Chili with Butternut Squash
- Swedish Meatballs
- Pressure Cooker Beef Bourguignon
- Yule Ball Beef Goulash
Cottage Pie with Horseradish Cauliflower Mash
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 large portions 1x
- Category: Mains
- Method: Oven / Stovetop
- Cuisine: British
- Diet: Gluten Free
Description
This Cottage Pie with Horseradish Cauliflower Mash includes a savory ground beef base with tender carrots, peas, and green onions, then topped with a creamy and lightly spiced horseradish cauliflower mash. I like to cook the filling in a Dutch oven so it can go directly into the oven after being topped with mash, making this dish super easy for weeknights. This warm and cozy dish is hearty without being heavy, and perfect for the fall and winter months.
Ingredients
For filling:
- 1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil + 1 clove minced garlic)
- 2 lb ground beef (may sub for ground turkey)
- 120 g (about 1 ½ cups) green onion, chopped
- 255 g (about 1 ½ cups) frozen peas (may omit or sub for diced celery for Whole30)
- 230 g ( about 1 ½ cups) carrots, peeled and diced
- 8 g (about ¼ cup) fresh parsley, chopped (may sub for 1 tbsp dried)
- 2 tsp ground cumin
- 1 tsp Kosher salt
- ½ tsp cracked black pepper
For cauliflower mash:
- 1 large head (about 900-1000 g) cauliflower, cut into florets
- 3 tbsp water
- 3 tbsp unsalted butter (or ghee for Whole30)
- 6 tbsp heavy cream, divided (may sub for water or coconut milk for Whole30)
- 3 tbsp creamed horseradish (may sub for 1 ½ tsp pure horseradish paste for Whole30)
- 1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil + 1 clove minced garlic)
- 1- 1 ½ teaspoon Kosher salt, to taste
- ¼ tsp cracked black pepper
- 1 ½ tbsp chives, chopped, divided
Instructions
Preheat oven to 375 F / 190 C.
For the filling:
- In a large dutch oven or cast-iron skillet over medium-high heat, add ground beef. Brown beef until it's mostly brown with a few pink steaks, then drain excess grease.
- Add garlic oil and lower heat to medium. Add carrots and green onions to the meat mixture and cook 2-3 minutes, stirring often.
- Add frozen peas, parsley, cumin, salt, pepper. Stir gently and cook for an additional 2-3 minutes or until peas and carrots are cooked through. Taste for salt and pepper and adjust if needed, then remove from heat.
For the cauliflower mash:
- In a large, microwave-safe bowl combine chopped cauliflower, water, butter, and half of the heavy cream.
- Microwave for 6 minutes. Remove from heat, stir to coat butter over the top of the cauliflower, and microwave for an additional 6 minutes. The cauliflower should be easily speared with a fork at this point. If not, return to the microwave to cook in 3-minute bursts until tender.
- Add cauliflower, the other half of the heavy cream, horseradish, garlic oil, salt, and pepper to your food processor. Pulse until well-blended and creamy.
- Stir in half of the chives until well incorporated and taste for salt and pepper. Adjust if needed.
- Spread the cauliflower mixture over the top of your meat and veggie mixture.
- Place the pie in the oven and bake for 30 minutes. The top of the cauliflower mash should be starting to turn slightly golden by this point. Sprinkle with the remaining chives and serve warm.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
1/24/22 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 515
- Sugar: 6 g
- Sodium: 664 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Carbohydrates: 22 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 135 mg
Rhonda says
I've made this recipe a couple of times - so good and flavorful!
Jenni says
I'm happy to hear that you think so! I love how flavorful it is too!
easyketodishes says
I usually only have horseradish during Passover, but NOW I need to have it on had. THIS is a must make!