Name: Low Carb Cottage Pie
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: A knob of grass-fed butter, a glug of Olive Oil or MCT Oil; 250g of grass-fed Beef Mince or Lamb; 1 large Onion; 2 Carrots, peeled and diced.; 2 Celery stalks, finely chopped.; 1 400g tin of chopped Tomatoes; 2 tbsps of Tomato Puree; 2 tbsp of Worcestershire sauce or Balsamic Vinegar (you can also use Tamari); 1 tsp of fresh Thyme leaves, chopped (you can substitute for Rosemary); 300ml of Bone Broth; 4 large scoops of Collagen; 4 large scoops of MCT Keto Creamer; 500g of Celeriac, peeled and chopped (you can also use Cauliflower); 100g of Full Fat Crème Fraiche; 2 Leeks, trimmed and slices (pound-coin width); Salt and Pepper

1 min read

Low Carb Cottage Pie

This hearty, low carb, full of good fats cottage pie will be a winner with the whole family.

Ingredients:

A knob of grass-fed butter, a glug of Olive Oil or MCT Oil
250g of grass-fed Beef Mince or Lamb
1 large Onion
2 Carrots, peeled and diced.
2 Celery stalks, finely chopped.
1 400g tin of chopped Tomatoes
2 tbsps of Tomato Puree
2 tbsp of Worcestershire sauce or Balsamic Vinegar (you can also use Tamari)
1 tsp of fresh Thyme leaves, chopped (you can substitute for Rosemary)
300ml of Bone Broth
4 large scoops of Collagen
4 large scoops of MCT Keto Creamer
500g of Celeriac, peeled and chopped (you can also use Cauliflower)
100g of Full Fat Crème Fraiche
2 Leeks, trimmed and slices (pound-coin width)
Salt and Pepper

Products needed:

Instructions:

1. Prepare the Filling: Heat the MCT Oil in a large pan over medium heat. Add the diced onion, carrots, and celery, and sauté until softened. Add the mince and cook until browned.
2. Stir in the tomatoes, tomato puree, balsamic vinegar, chopped rosemary or thyme, bone broth, and collagen. Bring to a simmer and cook for about 20 minutes, or until the mixture has thickened.
3. Prepare the Topping: While the filling is simmering, steam the chopped cauliflower or celeriac until tender. Transfer to a food processor and blend with the creme fraiche, MCT Keto Creamer, salt, and pepper until smooth.
4. Sauté the Leeks: In a separate pan, melt the grass-fed butter and sauté the sliced leeks until tender and slightly caramelised. Stir them through your mash.
5. Assemble the Pie: Preheat your oven to 180°C (350°F). Spread the filling mixture evenly in a baking dish. Top with the mash, spreading it out evenly.
6. Bake for 20-30 minutes, until the top is golden brown.