Cottage Pie with Cauliflower Mash (Whole 30, Paleo) – Delishar

Mashed cauliflower as a topping instead of mashed potatoes significantly reduces the total amount of carbohydrates for this dish. It lightens up the normally rich and heavy meal without compromising the comforting aspect associated with it.  

That after dinner crash that we are all familiar with? It’s not going to hit you as hard as you are used to, I promise. It is probably weird to say, “I feel good about eating this pie!”. But with this recipe, you can actually say that and feel the same way as well! The same amount of comfort for half the calories! 

Do you know the difference between a cottage pie and shepherd’s pie? A shepherd’s pie is made with minced lamb/mutton, and a cottage pie is made with minced beef. However, the term has been used so interchangeably that cottage pie is now more widely known as shepherd’s pie. Either name, both are equally delicious. 

This recipe is absolutely whole 30 compliant and utterly delicious! Which means it is gluten-free, sugar-free, and grain-free. My girls couldn’t tell the difference between this and the regular cottage pie that I usually make. So forget the junky supermarket frozen pie dinners. Make individual portions of this and freeze this instead! 

Cottage Pie with Cauliflower Mash



  • 400 g ground beef
  • 2 tbsp olive oil
  • 1 yukon potato diced
  • 100 g french beans diced
  • 1/2 red pepper diced
  • 1 carrot diced
  • 1/2 med yellow onion diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 10 swiss mushrooms diced
  • 1-1/4 cup veg or chicken broth
  • 1 tbsp arrowroot/tapioca flour
  • 3 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • Salt and black pepper to taste

Mash topping

  • 500 g cauliflower florets removed
  • 2 cloves garlic peeled
  • Salt and black pepper to taste
  • Preheat oven to 200C.

  • Bring a pot of salted water to boil, add cauliflower & garlic to cook for 12 minutes until fork tender.

  • Drain, then season with salt and black pepper.

  • With an immersion blender, blend cauliflower until smooth and creamy.

  • Heat oil in pan, and saute potatoes, onion, celery, carrot, and mushrooms until soften. About 8 minutes.

  • Then add minced garlic, meat, and Italian seasoning to cook until beef is brown.

  • Stir in tomato paste until combined.

  • Add arrowroot flour to chicken broth and whisk until combined.

  • Then slowly add to meat mixture, stirring consistently.

  • Allow to cook until thickened. Season with salt and black pepper.

  • Transfer filling to casserole dish, then top with cauliflower mash.

  • Bake for 30 minutes until bubbly.

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Palak Paneer / Spinach Cottage Cheese (Gluten-free, Keto) – Delishar

Alongside Aloo Gobi, we would always order Palak Paneer when we visit an Indian restaurant. We love the combination of warm spices marrying with creamy spinach puree. It works so well as a dip for flatbread and as a saucy dish that goes perfectly with basmati rice. My husband and girls aren’t too fond of paneer, which means I get to have them all to myself. Win for me, I’d say. When we had our homemade Indian dinner, it was a no-brainer for me to make our own Palak Paneer (IG cooking story here). 

The struggle we usually have while dining out, especially when spices are involved is that most places aren’t able to truly tone down the spiciness level to suit the kids’ tolerance to heat. Most of the time, it’s too spicy for them even if the kitchen tried to tone it down a notch. 

The good thing is that home-cooking allows us to cater to our family’s preference and tailor the spices to suit the kids’ tolerance level. That way, everyone at home will be able to enjoy all the dishes. Cooking at home also saves us quite a bit of $$ as compared to dining out! Here’s how I made my Palak Paneer. 

Palak Paneer (Gluten-free, Keto)

Sharon Lam

Spinach puree:

  • 300 g Spinach
  • 1 green chilli , chopped & seeded (optional)

Spice mix:

  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder (optional)
  • 1 tsp garam masala


  • 200 g paneer/cottage cheese or tofu
  • 1 small yellow onion diced
  • 1 tomato diced
  • 2 tbsp garlic ginger paste
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • 2 tbsp ghee
  • 1 tsp fenugreek leaves
  • Salt to taste


  • 2 tbsp Cream / coconut milk
  • Julienned red chilli
  • Julienned ginger
  • Bring a pot of water to boil, then blanch spinach for 30 seconds.

  • Dunk spinach in ice water to stop the cooking process.

  • Drain and transfer to food processor together with green chilli. Blend to puree.

  • In a pan, melt ghee and add cumin seeds to cook for 30 seconds.

  • Add onion, tomato, and bay leaf. Cook until soften.

  • Add garlic ginger paste and spice mix. Continue cooking until well blended.

  • Add spinach puree and mix to combine.

  • Season with salt to taste and add water to your desired consistency.

  • Allow to simmer on low heat for 5-6 minutes.

  • Then add the paneer or tofu and cook for another minute.

  • Garnish and serve.

Use tofu and coconut milk for dairy-free option.
Ghee is lactose-free but can be substituted with coconut oil.

Keyword cheese, delishar, easy, gluten-free, indian, keto, simple, spices, spicy, spinach, tofu, vegetarian

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