Low Carb Cottage Pie
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.
Low Carb Cottage Pie
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.
Cooking 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.
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