Low Carb Cottage Pie
Low Carb Cottage Pie

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, low carb cottage pie. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Low Carb Cottage Pie is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Low Carb Cottage Pie is something which I have loved my entire life.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Make ready 2 T coconut oil
  2. Make ready 2 garlic cloves, minced
  3. Make ready 1 onion, finely chopped
  4. Get 2 carrots, finely chopped
  5. Prepare 2 ribs celery, finely chopped
  6. Prepare 800 g beef mince
  7. Make ready 60 g tomato paste
  8. Get 2 cups beef stock
  9. Make ready 1/2 cup red wine
  10. Prepare 2 tbsp Worcestershire sauce
  11. Prepare 2 t dried thyme
  12. Prepare 3 bay leaves
  13. Take 2 T cornflour mixed with a bit of water
  14. Prepare 1 big butternut, peeled and cut into cubes
  15. Take 1/2 cup plain yoghurt
  16. Get 1 t nutmeg
  17. Take 2 T coconut oil
  18. Get 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.

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