Low Carb Cottage Pie
This low carb take on a British cottage pie is great for feeding hungry families!
How to Make It
Step 1
Peel and dice the rutabaga into 2cm cubes and add to a large pan of boiling water. Bring to the boil over a medium heat and cook until completely tender – about 40 minutes.
Step 2
While the rutabaga is cooking, heat a tablespoon of olive oil in a large pan over a medium heat. Add the ground beef and brown all over. Remove from the pan, leaving the fat and oil in the pan. Reserve to one side.
Step 3
Dice the celery and the onion and add to the hot pan, cook gently until softened, then slice and add the garlic.
Step 4
Add the oregano and thyme to the pan and stir well.
Step 5
Chop the tomato and add to the pan along with the balsamic vinegar and tomato puree. Stir well to combine.
Step 6
Return the beef to the pan, season well and stir into the sauce.
Step 7
Add the hot stock to the pan and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes to infuse the flavors and reduce the sauce.
Step 8
Preheat the oven to 390 degrees Fahrenheit. Once the rutabaga is soft, drain and return to a low heat. Add the butter and cheese to the pan with the rutabaga. Season well and mash until smooth.
Step 9
Once the beef stock has reduced, spoon the beef and vegetables into an oven proof dish so that it is level.
Step 10
Spoon the mash over the top of the mince so that it is smooth and even.
Step 11
Transfer to the oven to bake for 20 minutes until the sauce is cooked through and bubbling and the mash is turning golden on top.
Ingredients
- Ground Beef
1 pound
- Garlic
2 clove
- Tomato Puree
2 tablespoon
- Balsamic Vinegar
1 tbsp
- Rutabagas Raw
1 medium
- Grated Cheese
1 cup
- Butter
1 tablespoon
- Celery
1 strip or stick
- Onions
1 small
- Tomatoes
1 medium
- Olive Oil
1 tablespoon
- Spices Oregano Dried
1 tsp, leaves
- Spices Thyme Dried
2 tsp, leaves
- Beef Stock Pot by Knorr
0.75 cup
- Salt
¾ teaspoon
- Black Pepper
⅓ tsp