Cottage Pie (Dukan-style)

Makes 4 large portions


Lean ground sirloin 1 lb

1 shallot, minced

1 garlic clove, crushed

1/2 carrot, shredded thick

3-4 average size mushrooms

1 tbsp balsamic vinegar

1/2 cup ff chicken stock (or replace with water and dry chicken stock)

1 lb cauliflower

2 tbsp fat free cottage cheese

Ff nonstick spray


1 egg, separated (optional)

1. Preheat non-stick skillet, spray with nonstick spray, brown onion, mushrooms and carrots, then add chicken stock, vinegar, ground beef, garlic, and simmer until beef is done. Season to taste.

2. Cook cauliflower until soft (boil it or cook in microwave, does not matter). Drain and mash with cottage cheese (I do it with immersion blender). Adjust seasoning. For fluffier and richer puree, add an egg: mix the yolk into cauliflower, beat egg white until stiff, and add to the puree.

3. Preheat oven to 400 F. Spray glass or ceramic baking dish with non-stick spray, put a layer of meat on a bottom, and top with cauliflower puree. Smooth the top, draw whatever design you wish with a spoon or fork, brush with egg wash,  and bake for 30-35 min, and then broil at 450F for 5-10 min.

4. Can be enjoyed hot or cold.

3 thoughts on “Cottage Pie (Dukan-style)

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