The nights are starting to get colder and it is the time of year where we start looking for warming and comforting food. It’s also the time of year where most people put on ‘winter weight’. Not this year! This year we are going to stay healthy while still feeling warm and comforted.
I used to love cottage pie. There was something about my pop making it for me in winter that brings back so many memories. It warms you from the inside with love and emotions as well as general warmth. (Lol duh sam!). I could not go this winter without it, so mum and I tweaked the famous Such Cottage Pie recipe!
Low Carb Cottage Pie
1 onion diced
2 grated carrots
4 garlic cloves crushed
3/4 cup of peas
1 can of chopped tomatoes
400mL of beef or vegetable stock
1 teaspoon worchestor sauce
1 head of cauliflower
1 tablespoon butter
3 tablespoon of cream (or more if prefer a creamier mash)
- Pre heat oven to 160 degrees.
- In a medium sized pan cook the mince, onion and garlic until brown, then add carrots, peas, tomatoes, beef stock, Worcester sauce, and seasoning. Let simmer on a medium heat for around ½ hour or until liquid has reduced.
- Boil cauliflower in a saucepan until soft and tender. Pop the cauliflower, cream and butter into a blender. Blitz until a mash potato type consistency.
- Place mince into a baking dish, and top with the cauliflower mash. Sprinkle parmesan cheese on top and bake for 30 minutes, or until cheese has gone golden.
NOTE :you can add or replace vegetables to your own liking: grated courgette, chopped mushrooms, green beans, spinach.
The cottage pie will serve about 4 people, so there will be plenty leftover to take to work for lunch the next day.