Low Carb Cottage Pie
Low Carb Cottage Pie

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, low carb cottage pie. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Low Carb Cottage Pie is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Low Carb Cottage Pie is something which I have loved my entire life. They’re fine and they look fantastic.

Discover Amazing Value wilko Pet Supplies Range! Browse A Wide Range Of Fantastic Products At wilko. Browse new releases, best sellers or classics. Free delivery on eligible orders This Low-Carb Creamy Cottage Pie is a recipe that the whole family will love, whether low-carb, or not.

To begin with this recipe, we have to first prepare a few ingredients. You can have low carb cottage pie using 18 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Low Carb Cottage Pie:
  1. Take 2 T coconut oil
  2. Prepare 2 garlic cloves, minced
  3. Prepare 1 onion, finely chopped
  4. Prepare 2 carrots, finely chopped
  5. Take 2 ribs celery, finely chopped
  6. Get 800 g beef mince
  7. Take 60 g tomato paste
  8. Prepare 2 cups beef stock
  9. Get 1/2 cup red wine
  10. Make ready 2 tbsp Worcestershire sauce
  11. Prepare 2 t dried thyme
  12. Make ready 3 bay leaves
  13. Make ready 2 T cornflour mixed with a bit of water
  14. Prepare 1 big butternut, peeled and cut into cubes
  15. Get 1/2 cup plain yoghurt
  16. Get 1 t nutmeg
  17. Get 2 T coconut oil
  18. Prepare salt and pepper

Keto shepherd's pie is a low carb version of a classic comfort food. The whole family will love this baked dish with ground meat and vegetables. They may not even notice the topping isn't mashed potatoes! Before going low carb, I used to make cottage pie all the time.

Steps to make Low Carb Cottage Pie:
  1. Heat the oven to 190C.
  2. Place the butternut with the 2 T of coconut oil, nutmeg and salt and pepper in a big roasting dish. Mix and roast for 30 minutes or until soft.
  3. In a big pan brown the onion and garlic in the 2 T coconut oil.
  4. Add the carrots and celery and saute until soft.
  5. Add the mince, breaking it up as it browns.
  6. Add the tomato paste, red wine, stock, Worcestershire sauce, thyme, bay leaves and salt and pepper and mix.
  7. Add the cornstarch slurry.
  8. Bring to a boil and then simmer on medium heat until the liquid has become a thick gravy. About 40 minutes.
  9. When the butternut is soft, transfer to a bowl and add the yoghurt. Blitz with a hand-held blender until it is mashed.
  10. When the mince is ready (the gravy should be thick and not at all runny), transfer it to the dish wherein the butternut was cooked.
  11. Add the butternut mash to the dish, creating a second layer.
  12. Put the dish back in the oven for 30 minutes.
  13. Serve with chopped Italian parsley and chillies.

They may not even notice the topping isn't mashed potatoes! Before going low carb, I used to make cottage pie all the time. Cottage Pie (beef) and Shepherd's Pie (lamb) are great British staples, largely because we seem to have a grey winter that lasts from September until March, and we need something cosy to cheer us up in the middle! It's a layer of mince mixture, covered in mash - which in this case is so deliciously smooth, it's like eaten velvet. Shepherd's pie, also sometimes called cottage pie, is a casserole made with a saucy meat sauce layer (traditionally lamb) topped with mashed potatoes.

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