Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, low carb cottage pie. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This Low-Carb Creamy Cottage Pie recipe makes warm, comforting meal that's perfect for fall and winter. It's easy enough for a weekday dinner, but inviting enough to serve to company. This dish has a filling of tender ground beef and onions in a creamy sauce scented with garlic, thyme, and a hint of red pepper flakes..

Low Carb Cottage Pie is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Low Carb Cottage Pie is something which I’ve loved my whole life.

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

The ingredients needed to make Low Carb Cottage Pie:

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

Brown off some lean ground beef. Add a chopped red bell pepper, chopped celery*, onion powder, tomato puree, dried thyme, Worcestershire sauce, red wine, beef stock, and bay leaves. Low-Carb Shepherd's Pie with Cauliflower Mash. A low-carb shepherd's pie topped with simple mashed cauliflower and cheese is a great healthy winter dish.

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.

Keto Shepherd's Pie; Before going low carb, I used to make cottage pie all the time. It was a great way to use up leftover mashed potatoes. But most markets now carry lamb meat. So I decided to try a keto shepherd's pie with ground lamb instead. The main difference between shepherd's pie and cottage pie is the meat.

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