Low Carb Cottage Pie
95 mins
Labour of love
serves 4
Preparation Time: 15 mins
Cooking Time: 80 mins
WillPowders
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- 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
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Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 20-30 minutes, until the top is golden brown.
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