Recipe of Appetizing Low Carb Cottage Pie

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Low Carb Cottage Pie. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Low Carb Cottage Pie Recipe.

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

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..