Low Carb Cottage Pie

Name: Low Carb Cottage Pie
Yield: 6 servings
Cuisine: South African
Ingredients: 2 T coconut oil; 2 garlic cloves, minced; 1 onion, finely chopped; 2 carrots, finely chopped; 2 ribs celery, finely chopped; 800 g beef mince; 60 g tomato paste; 2 cups beef stock; 1/2 cup red wine; 2 tbsp Worcestershire sauce; 2 t dried thyme; 3 bay leaves; 2 T cornflour mixed with a bit of water; 1 big butternut, peeled and cut into cubes; 1/2 cup plain yoghurt; 1 t nutmeg; 2 T coconut oil; salt and pepper

Kelly Fouche @cook_16791374

Cape Town

For weeknight dinners I try to be as carb-conscience and health conscience as possible. In a perfect world, I would be happy to eat lean meat with green veg for supper, but it's winter and I need a bit more oomph in my diet, so this is as healthy as I could go.

Kelly Fouche @cook_16791374

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Ingredients

6 servings

2 Tcoconut oil
2garlic cloves, minced
1onion, finely chopped
2carrots, finely chopped
2ribs celery, finely chopped
800 gbeef mince
60 gtomato paste
2 cupsbeef stock
1/2 cupred wine
2 tbspWorcestershire sauce
2 tdried thyme
3bay leaves
2 Tcornflour mixed with a bit of water
1big butternut, peeled and cut into cubes
1/2 cupplain yoghurt
1 tnutmeg
2 Tcoconut oil
salt and pepper

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Steps

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.