Cottage pie: the king of comfort! Here’s an even healthier spin on the delicious family classic with its lean ostrich mince and low-carb toppings: soft butternut mash and a golden crust of ground almonds and melted cheese.
CARB-CONSCIOUS COTTAGE PIE
CARB-CONSCIOUS COTTAGE PIE
with ostrich mince, butternut mash & a ground almond crust
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut Chunks
- Carrot
- Cooked Chopped Tomatoes
- Free-range Ostrich Mince
- Fresh Parsley
- Garlic Clove
- Grated Italian-style Hard Cheese
- Green Leaves
- Ground Almonds
- NOMU Italian Rub
- Onion
- Ostrich
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
STEAM THE BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the butternut chunks in a colander over the pot. Cover with a lid and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
COTTAGE PIE FILLING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 2-3 minutes until soft and translucent. Add in the mince and work quickly to break it up. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic and Italian Rub and fry for 1-2 minutes, stirring constantly. Add the grated Carrot and fry for 2-3 minutes until soft, shifting occasionally. Reduce to a low heat and stir in the cooked chopped tomatoes and 40ml of water. Simmer for 10-15 minutes until reduced and thickened. Stir in some seasoning and a sweetener of choice to taste. Remove from the heat on completion.
GREEN FRESHNESS
Submerge the Peas in hot water for 2-3 minutes until heated through. Drain on completion and place in a bowl with the rinsed green leaves. Toss through a drizzle of oil, season to taste, and set aside for serving.
LOW-CARB MASH & CRUMB
Once the butternut has steamed, place in a bowl with a knob of butter or a drizzle of oil and half of the grated cheese. Mash until smooth and season to taste. Mix the remaining grated cheese with the ground almonds to form the crumb.
ASSEMBLE & BAKE
Transfer the mince mixture to an ovenproof dish and flatten into an even layer. Spread the butternut mash over the top and evenly sprinkle with the crumb. Bake in the hot oven for 10-12 minutes until the top is golden, keeping a close eye on it. For the final 2-3 minutes, turn on the grill setting for an extra-caramelised crust!
GET COSY...
Spoon a generous helping of guilt-free cottage pie onto a plate and sprinkle over the fresh, chopped parsley. Serve with the garden salad on the side. Go on, Chef – indulge!
STEAM THE BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the butternut chunks in a colander over the pot. Cover with a lid and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
COTTAGE PIE FILLING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic and Italian Rub and fry for 1-2 minutes, stirring constantly. Add the grated Carrot and fry for 2-3 minutes until soft, shifting occasionally. Reduce to a low heat and stir in the cooked chopped tomatoes and 80ml of water. Simmer for 10-15 minutes until reduced and thickened. Stir in some seasoning and a sweetener of choice to taste. Remove from the heat on completion.
GREEN FRESHNESS
Submerge the Peas in hot water for 2-3 minutes until heated through. Drain on completion and place in a bowl with the rinsed green leaves. Toss through a drizzle of oil, season to taste, and set aside for serving.
LOW-CARB MASH & CRUMB
Once the butternut has steamed, place in a bowl with a knob of butter or a drizzle of oil and half of the grated cheese. Mash until smooth and season to taste. Mix the remaining grated cheese with the ground almonds to form the crumb.
ASSEMBLE & BAKE
Transfer the mince mixture to an ovenproof dish and flatten into an even layer. Spread the butternut mash over the top and evenly sprinkle with the crumb. Bake in the hot oven for 10-12 minutes until the top is golden, keeping a close eye on it. For the final 2-3 minutes, turn on the grill setting for an extra-caramelised crust!
GET COSY...
Spoon a generous helping of guilt-free cottage pie onto a plate and sprinkle over the fresh, chopped parsley. Serve with the garden salad on the side. Go on, Chef – indulge!
STEAM THE BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the butternut chunks in a colander over the pot. Cover with a lid and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
COTTAGE PIE FILLING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic and Italian Rub and fry for 1-2 minutes, stirring constantly. Add the grated Carrot and fry for 2-3 minutes until soft, shifting occasionally. Reduce to a low heat and stir in the cooked chopped tomatoes and 80ml of water. Simmer for 10-15 minutes until reduced and thickened. Stir in some seasoning and a sweetener of choice to taste. Remove from the heat on completion.
GREEN FRESHNESS
Submerge the Peas in hot water for 2-3 minutes until heated through. Drain on completion and place in a bowl with the rinsed green leaves. Toss through a drizzle of oil, season to taste, and set aside for serving.
LOW-CARB MASH & CRUMB
Once the butternut has steamed, place in a bowl with a knob of butter or a drizzle of oil and half of the grated cheese. Mash until smooth and season to taste. Mix the remaining grated cheese with the ground almonds to form the crumb.
ASSEMBLE & BAKE
Transfer the mince mixture to an ovenproof dish and flatten into an even layer. Spread the butternut mash over the top and evenly sprinkle with the crumb. Bake in the hot oven for 10-12 minutes until the top is golden, keeping a close eye on it. For the final 2-3 minutes, turn on the grill setting for an extra-caramelised crust!
GET COSY...
Spoon a generous helping of guilt-free cottage pie onto a plate and sprinkle over the fresh, chopped parsley. Serve with the garden salad on the side. Go on, Chef – indulge!
STEAM THE BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the butternut chunks in a colander over the pot. Cover with a lid and allow to steam for 25-30 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
COTTAGE PIE FILLING
Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced Onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up. Allow to caramelise for 7-8 minutes until browned, shifting occasionally. Add the grated garlic and Italian Rub and fry for 1-2 minutes, stirring constantly. Add the grated Carrot and fry for 3-4 minutes until soft, shifting occasionally. Reduce to a low heat and stir in the cooked chopped tomatoes and 120ml of water. Simmer for 15-18 minutes until reduced and thickened. Stir in some seasoning and a sweetener of choice to taste. Remove from the heat on completion.
GREEN FRESHNESS
Submerge the Peas in hot water for 2-3 minutes until heated through. Drain on completion and place in a bowl with the rinsed green leaves. Toss through a drizzle of oil, season to taste, and set aside for serving.
LOW-CARB MASH & CRUMB
Once the butternut has steamed, place in a bowl with a knob of butter or a drizzle of oil and half of the grated cheese. Mash until smooth and season to taste. Mix the remaining grated cheese with the ground almonds to form the crumb.
ASSEMBLE & BAKE
Transfer the mince mixture to an ovenproof dish and flatten into an even layer. Spread the butternut mash over the top and evenly sprinkle with the crumb. Bake in the hot oven for 12-15 minutes until the top is golden, keeping a close eye on it. For the final 2-3 minutes, turn on the grill setting for an extra-caramelised crust!
GET COSY...
Spoon a generous helping of guilt-free cottage pie onto a plate and sprinkle over the fresh, chopped parsley. Serve with the garden salad on the side. Go on, Chef – indulge!
Frequently Asked Questions
What is the preparation time for CARB-CONSCIOUS COTTAGE PIE?
The preparation time for CARB-CONSCIOUS COTTAGE PIE with ostrich mince, butternut mash & a ground almond crust is between 20 and 30 minutes.
What is the total time required to make CARB-CONSCIOUS COTTAGE PIE with ostrich mince, butternut mash & a ground almond crust?
The total time required to make CARB-CONSCIOUS COTTAGE PIE with ostrich mince, butternut mash & a ground almond crust is between 40 and 60 minutes.
How many servings does CARB-CONSCIOUS COTTAGE PIE provide?
4 servings
What are the main ingredients in CARB-CONSCIOUS COTTAGE PIE?
Butternut Chunks, Carrot, Cooked Chopped Tomatoes, Free-range Ostrich Mince, Fresh Parsley, Garlic Clove, Grated Italian-style Hard Cheese, Green Leaves, Ground Almonds, NOMU Italian Rub, Onion, Ostrich, Peas
What is the nutritional information of CARB-CONSCIOUS COTTAGE PIE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CARB-CONSCIOUS COTTAGE PIE?
GREEN FRESHNESS: Submerge the peas in hot water for 2-3 minutes until heated through. Drain on completion and place in a bowl with the rinsed green leaves. Toss through a drizzle of oil, season to taste, and set aside for serving. GET COSY...: Spoon a generous helping of guilt-free cottage pie onto a plate and sprinkle over the fresh, chopped parsley. Serve with the garden salad on the side. Go on, Chef – indulge! LOW-CARB MASH & CRUMB: Once the butternut has steamed, place in a bowl with a knob of butter or a drizzle of oil and half of the grated cheese. Mash until smooth and season to taste. Mix the remaining grated cheese with the ground almonds to form the crumb. ASSEMBLE & BAKE: Transfer the mince mixture to an ovenproof dish and flatten into an even layer. Spread the butternut mash over the top and evenly sprinkle with the crumb. Bake in the hot oven for 10-12 minutes until the top is golden, keeping a close eye on it. For the final 2-3 minutes, turn on the grill setting for an extra-caramelised crust! STEAM THE BUTTERNUT: Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the butternut chunks in a colander over the pot. Cover with a lid and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. COTTAGE PIE FILLING: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic and Italian Rub and fry for 1-2 minutes, stirring constantly. Add the grated carrot and fry for 2-3 minutes until soft, shifting occasionally. Reduce to a low heat and stir in the cooked chopped tomatoes and 80ml of water. Simmer for 10-15 minutes until reduced and thickened. Stir in some seasoning and a sweetener of choice to taste. Remove from the heat on completion.
What should be prepared from my kitchen to make CARB-CONSCIOUS COTTAGE PIE?
Butternut Chunks, Carrot, Cooked Chopped Tomatoes, Free-range Ostrich Mince, Fresh Parsley, Garlic Clove, Grated Italian-style Hard Cheese, Green Leaves, Ground Almonds, NOMU Italian Rub, Onion, Ostrich, Peas
How many calories does CARB-CONSCIOUS COTTAGE PIE have?
calories
How much fat content does CARB-CONSCIOUS COTTAGE PIE have?
grams
Woolies Products in this dish
