Recipe: Yummy Low Carb Cottage Pie

Low Carb Cottage Pie. This Low-Carb Creamy Cottage Pie recipe makes warm, comforting meal that's perfect for fall and winter. It's easy enough for a weekday dinner, but inviting enough to serve to company. This dish has a filling of tender ground beef and onions in a creamy sauce scented with garlic, thyme, and a hint of red pepper flakes..

There's a reason it's called comfort food, my friends. A delicious keto cottage pie recipe with cauliflower mash topping. Our Keto Cottage Pie recipe is a comforting all-in-one dish, topped with buttery cauliflower mash. You can have Low Carb Cottage Pie using 18 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Low Carb Cottage Pie

1. It's 2 T of coconut oil.
2. Prepare 2 of garlic cloves, minced.
3. Prepare 1 of onion, finely chopped.
4. You need 2 of carrots, finely chopped.
5. You need 2 of ribs celery, finely chopped.
6. Prepare 800 g of beef mince.
7. Prepare 60 g of tomato paste.
8. Prepare 2 cups of beef stock.
9. You need 1/2 cup of red wine.
10. Prepare 2 tbsp of Worcestershire sauce.
11. You need 2 t of dried thyme.
12. Prepare 3 of bay leaves.
13. Prepare 2 T of cornflour mixed with a bit of water.
14. Prepare 1 of big butternut, peeled and cut into cubes.
15. You need 1/2 cup of plain yoghurt.
16. It's 1 t of nutmeg.
17. Prepare 2 T of coconut oil.
18. Prepare of salt and pepper.

It is even better reheated for lunch the next day. How to Make a Low Carb Cottage Pie. Add some olive oil to a large skillet and place over a medium heat. Brown off some lean ground beef.

Low Carb Cottage Pie instructions

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..

Add a chopped red bell pepper, chopped celery*, onion powder, tomato puree, dried thyme, Worcestershire sauce, red wine, beef stock, and bay leaves. Keto Shepherd's Pie; Before going low carb, I used to make cottage pie all the time. It was a great way to use up leftover mashed potatoes. But most markets now carry lamb meat. So I decided to try a keto shepherd's pie with ground lamb instead.

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