Low Carb Cottage Pie. This Low-Carb Creamy Cottage Pie tastes so good you will never guess the recipe is low-carb. This recipe can work for low-carb, ketogenic, LC/HF, Atkins, diabetic, gluten-free, grain-free, and Banting diets. Disclaimer: Some of the links on this site are affiliate links which means we make a small.
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. 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
- Prepare 2 T of coconut oil.
- Prepare 2 of garlic cloves, minced.
- It’s 1 of onion, finely chopped.
- You need 2 of carrots, finely chopped.
- It’s 2 of ribs celery, finely chopped.
- Prepare 800 g of beef mince.
- You need 60 g of tomato paste.
- You need 2 cups of beef stock.
- It’s 1/2 cup of red wine.
- It’s 2 tbsp of Worcestershire sauce.
- It’s 2 t of dried thyme.
- Prepare 3 of bay leaves.
- You need 2 T of cornflour mixed with a bit of water.
- Prepare 1 of big butternut, peeled and cut into cubes.
- You need 1/2 cup of plain yoghurt.
- It’s 1 t of nutmeg.
- Prepare 2 T of coconut oil.
- You need of salt and pepper.
The beef filling has often consisted of leftover roast meat, we've found that using ground beef yields a tasty and budget-friendly pie. This low carb take on a British cottage pie is great for feeding hungry families! Our mission is to make the low carb lifestyle easy, fun, and delicious, and empower our millions of members to achieve their. 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!
Low Carb Cottage Pie step by step
- Heat the oven to 190C..
- 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..
- In a big pan brown the onion and garlic in the 2 T coconut oil..
- Add the carrots and celery and saute until soft..
- Add the mince, breaking it up as it browns..
- Add the tomato paste, red wine, stock, Worcestershire sauce, thyme, bay leaves and salt and pepper and mix..
- Add the cornstarch slurry..
- Bring to a boil and then simmer on medium heat until the liquid has become a thick gravy. About 40 minutes..
- When the butternut is soft, transfer to a bowl and add the yoghurt. Blitz with a hand-held blender until it is mashed..
- 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..
- Add the butternut mash to the dish, creating a second layer..
- Put the dish back in the oven for 30 minutes..
- Serve with chopped Italian parsley and chillies..
It's a layer of mince mixture, covered in mash – which in this case is so deliciously. Before going low carb, I used to make cottage pie all the time. It was a great way to use up leftover mashed potatoes. However, those are pretty high in carbohydrates so this low carb casserole uses zucchini and celery instead. How to make keto shepherd's pie.