Low Carb Cottage Pie
Low Carb Cottage Pie

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, low carb cottage pie. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look 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, just bring to room temperature, then bake as directed. Cottage pie is made with beef and shepherds pie is made with lamb.

Low Carb Cottage Pie is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Low Carb Cottage Pie is something that I’ve loved my whole 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. Prepare 2 garlic cloves, minced
  3. Make ready 1 onion, finely chopped
  4. Take 2 carrots, finely chopped
  5. Make ready 2 ribs celery, finely chopped
  6. Get 800 g beef mince
  7. Get 60 g tomato paste
  8. Make ready 2 cups beef stock
  9. Get 1/2 cup red wine
  10. Prepare 2 tbsp Worcestershire sauce
  11. Take 2 t dried thyme
  12. Get 3 bay leaves
  13. Prepare 2 T cornflour mixed with a bit of water
  14. Get 1 big butternut, peeled and cut into cubes
  15. Prepare 1/2 cup plain yoghurt
  16. Take 1 t nutmeg
  17. Prepare 2 T coconut oil
  18. Take 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.

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.

They may not even notice the topping isn't mashed potatoes! Before going low carb, I used to make cottage pie all the time. This low carb keto shepherd's pie recipe (a.k.a. keto cottage pie) is pure comfort food bliss! Healthy cauliflower shepherd's pie features flavorful meat sauce, veggies, and a healthier topping. Low Carb Cottage Pie A healthy twist on a classic, we made this delicious meat pie with ground turkey, fresh vegetables, and a creamy cauliflower mash topping loaded with garlic and cheese.

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