What are the main ingredients in CARB-CONSCIOUS COTTAGE PIE?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

CARB-CONSCIOUS COTTAGE PIE

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

with ostrich mince, butternut mash & a ground almond crust

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Butternut Chunks - 250g
Onion - 1
Free-Range Ostrich Mince - 150g
Garlic Clove - 1
NOMU Italian Rub - 10ml
Carrot - 240g
Cooked Chopped Tomatoes - 100g
Peas - 30g
Green Leaves - 20g
Grated Italian-Style Hard Cheese - 15ml
Ground Almonds - 15ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

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!

Butternut Chunks - 500g
Onion - 1
Free-Range Ostrich Mince - 300g
Garlic Clove - 2
NOMU Italian Rub - 20ml
Carrot - 480g
Cooked Chopped Tomatoes - 200g
Peas - 60g
Green Leaves - 40g
Grated Italian-Style Hard Cheese - 30ml
Ground Almonds - 30ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

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!

Butternut Chunks - 500g
Onion - 1
Free-Range Ostrich Mince - 300g
Garlic Clove - 2
NOMU Italian Rub - 20ml
Carrot - 480g
Cooked Chopped Tomatoes - 200g
Peas - 60g
Green Leaves - 40g
Grated Italian-Style Hard Cheese - 30ml
Ground Almonds - 30ml
Fresh Parsley - 5g

Download the Recipe

Serves 4

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!