Easiest Way to Make Award-winning Low Carb Cottage Pie

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, low carb cottage pie. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Low Carb Cottage Pie is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Low Carb Cottage Pie is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook low carb cottage pie using 18 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Low Carb Cottage Pie:

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

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.

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