Low Carb Cottage Pie
Low Carb Cottage Pie

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, low carb cottage pie. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

This Low-Carb Creamy Cottage Pie is a recipe that the whole family will love, whether low-carb, or not. It can be assembled ahead and kept in the refrigerator overnight, covered. When you're ready for a quick meal.

Low Carb Cottage Pie is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Low Carb Cottage Pie is something which I have loved my entire life. They’re fine and they look wonderful.

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

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

Growing up it was one of my favourite dishes especially after a tough day at school. It's funny how history repeats itself because my girls love the answer. Our Keto Cottage Pie is a comforting all-in-one dish, topped with buttery cauliflower mash. Shepherds pie is filled with lamb and cottage pie is filled with beef.

Instructions 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.

The beef filling has often consisted of leftover roast meat, we've found that using ground beef yields a tasty and budget-friendly pie. 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. This is a delicious low-carb alternative to cottage pie. I got the idea for the mashed cauliflower off an atkins discussion board.

So that is going to wrap this up with this exceptional food low carb cottage pie recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!