Go Back
Nightshade Free Guinness Cottage Pie
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6 Servings
Author: Cristina
  • 1 cup Guinness brand beer (OR other stout beer)
  • 2 tbsp Worcestershire Sauce (I used Heinz brand with no ill effects, or this recipe for NS Free homemade sauce from Paleotable: http://paleotable.com/2012/11/paleo-worcestershire-sauce/)
  • 2 cups (~ 1lb) ground beef
  • 1 onion
  • 8 oz . mushrooms
  • 1 ½ cups frozen vegetables (corn, peas, carrots, lima beans and green beans)
  • 1 head of cauliflower
  • 2 tbsp sour cream OR milk
  • 1 tbsp butter OR margarine
  • 1 tsp + 1 tbsp Parmesan cheese
  • dash of pepper
  1. *This seems like a lot of steps – more than I usually have, however it is all pretty intuitive. You want to cook everything before you bake it in the oven to achieve the best (and safest) results.
  2. Wash and cut up cauliflower head.
  3. Steam your Cauliflower: Add 1 inch water to the bottom of large pot with lid, add cauliflower to the pot and cover. Set to med-high heat until boiling, and then turn it to med-low until cauliflower is soft and easily speared with a fork (about 20 minutes).
  4. Make your Guinness Sauce: Mix 1 cup Guinness and 2 tbsp Worcestershire sauce in a small saucepan. Bring to a boil, and then turn down to simmer until thickened to the consistency of thin gravy (10-15 minutes).
  5. Make your Meat and Vegetable Filling: Brown ground beef in a frying pan. Drain and set aside.
  6. Cook onion and mushrooms in frying pan until soft and slightly brown.
  7. Add frozen vegetables to frying pan with onion and mushrooms and cook until soft.
  8. Add the ground beef back into the frying pan with the vegetables and mix.
  9. Pour the thickened Guinness and Worcestershire sauce over the meat and vegetables, and mix thoroughly. Cook for another 2 minutes in the frying pan.
  10. Pour mixture into appropriately sized baking dish, making sure to leave room for your cauliflower mash.
  11. Preheat oven to 350°.
  12. When cauliflower is done, drain remaining water. Add sour cream, butter and 1 tbsp Parmesan cheese to the pot and mash with a potato masher or fork until smooth. Add to baking dish over meat and vegetables, and smooth.
  13. OPTIONAL: sprinkle 1 tsp Parmesan cheese and pepper over the top.
  14. Bake for 25 minutes, or until the top is brown on the edges.
  15. Let cool for at least 5 minutes.