Low Carb Cottage Pie Recipes

LOW CARB COTTAGE PIE - NO CAULIFLOWER

Steps:

• Boil the peeled and cubed celery root in 1 cup chicken broth and one cup water until tender and the liquid is almost gone. ( About 30 minutes.) Start the pie filling while the celery root is cooking.
• When the root is tender and liquid has mostly evaporated, remove the cubes and blend until smooth with the butter. Add in cooking liquid to thin if needed. Salt and Pepper to taste.
• Preheat the oven to 350°F
• Heat the butter in a 10 -12 inch cast iron pan until hot. See post FAQ's if you don't have an oven safe pan.
• Stir the celery and carrot and saute for 3-4 minutes until the start to soften. Push the veggies to one side of the pan.
• Add the ground beef, season with salt and pepper and fry over moderate to high heat for 3-4 minutes while breaking it up. Add the onions and garlic to the mix and cook until the meat is brown and the veggies are softening and fragrant. ( This is a good time to blend up the celery root mash.)
• Turn down the heat a bit and add the Worcestershire sauce, tomato paste and herbs. Cook for 1-2 minutes until combined and heated through. Test for seasoning and make any adjustments needed.
• Turn off the heat and top with cheese and fresh chopped parsley if using.
• Using a large spoon, spread the mashed celeriac root mash on top of the beef mixture right in the cast iron pan. Starting from the outside and work your way into the middle.Fluff up the mashed celery root with a fork to make rough peaks. ( This is purely aesthetic.)
• Bake in the oven for approximately 20-30 minutes, until bubbling and golden brown on the peaks of the mash.
• Serve hot

LOW-CARB CREAMY COTTAGE PIE

Steps:

• Preheat oven to 375º Fahrenheit. Prepare a 9 X 9 inch baking pan by greasing with butter or coconut oil.

LOW CARB COTTAGE PIE

Steps:

• Heat the oil in a large skillet and add the ground beef. Continue cooking until it has browned all over, then drain any excess liquid.
• Add the red bell pepper, celery, onion powder, tomato puree, thyme, Worcestershire sauce, beef broth, and bay leaves. Bring to a boil then reduce the heat and simmer for 20 minutes.
• Meanwhile, preheat the oven to 400F.
• Taste for seasoning and add salt and pepper as necessary. Remove (and discard) the bay leaves, then transfer the meat sauce into to a baking dish.
• To make the topping, mash the cooked cauliflower with the milk and butter. Spoon the topping over the sauce. Note: For a smoother cauli mash you could run it through a food processor first.
• Roast for 25-30 minutes until the sauce is bubbling and the topping is starting to brown.

LOW-CARB COTTAGE PIE

Steps:

• Preheat oven to 180 Celcius.
• Fry the onions, green peppers and zucchini in olive oil, on medium heat, until soft.
• Add the ground beef and stir until red colour disappears.
• Add the worcester sauce, mixed herbs, nutmeg, salt and pepper and reduce heat to simmer.
• Place cauliflower in microwave dish and cook on high for 10 minutes, until very soft.
• Add sour cream and butter to cauliflower and use masher or food processor to mash.
• Place ground beef mixture in casserole dish and spread mashed cauliflower over the top.
• Scrape the top of the"mash" lightly with a fork to make ridges.
• Cook in oven for 20- 30 minutes, until"mash" starts to brown.