Cottage pie is the king of comfort! Here’s a healthier spin on the scrumptious family classic: beef mince with a low-carb topping of soft butternut mash, golden ground almonds and melted cheese. Food for the soul!
Carb Conscious Cottage Pie
Carb Conscious Cottage Pie
with beef mince, butternut mash & an almond crust
Hands on Time: 35 - 45 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Beef
- Butternut
- Carrot
- Cooked Chopped Tomato
- Free-Range Beef Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- Ground Almond
- NOMU Italian Rub
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
BUTTER ME UP
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 steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
IT’S WHAT’S ON THE INSIDE THAT COUNTS
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the Beef/" title="View all our recipes with Beef at eCook">Beef mince and work quickly to break it up. Allow to cook for 5-6 minutes until browned, shifting occasionally. Mix in the grated garlic and 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.
THE GREEN LIGHT
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, and set aside for serving.
MASH & CRUMB
Once the Butternut has steamed, transfer to a bowl with half of the grated hard cheese and a knob of butter or drizzle of oil. Mash until smooth and season to taste. Toss the remaining grated cheese with the ground almonds to form the crumb.
THE BAKE OFF
Once the mince mixture has thickened, remove from the heat and season to taste with salt, pepper, and a sweetener of choice. Transfer 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 golden. During the final 2-3 minutes, turn on the grill setting for an extra crunchy crust, but keep an eye on it so it doesn’t burn!
NO LIE, THIS IS THE BEST COTTAGE PIE!
Spoon a generous helping of cottage pie onto a plate and sprinkle over the fresh, chopped parsley. Serve with the green salad on the side. Get ready for guilt-free indulgence!
Butternut - 250g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 150g
Garlic Clove - 1
NOMU Italian Rub - 5ml
Carrot - 120g
Cooked Chopped Tomato - 100g
Peas - 80g
Green Leaves - 20g
Grated Italian-style Hard Cheese - 15ml
Ground Almond - 15ml
Fresh Parsley - 4g
BUTTER ME UP
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 steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
IT’S WHAT’S ON THE INSIDE THAT COUNTS
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up. Allow to cook for 5-6 minutes until browned, shifting occasionally. Mix in the grated garlic and 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.
THE GREEN LIGHT
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, and set aside for serving.
MASH & CRUMB
Once the Butternut has steamed, transfer to a bowl with half of the grated hard cheese and a knob of butter or drizzle of oil. Mash until smooth and season to taste. Toss the remaining grated cheese with the ground almonds to form the crumb.
THE BAKE OFF
Once the mince mixture has thickened, remove from the heat and season to taste with salt, pepper, and a sweetener of choice. Transfer 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 golden. During the final 2-3 minutes, turn on the grill setting for an extra crunchy crust, but keep an eye on it so it doesn’t burn!
NO LIE, THIS IS THE BEST COTTAGE PIE!
Spoon a generous helping of cottage pie onto some plates and sprinkle over the fresh, chopped parsley. Serve with the green salad on the side. Get ready for guilt-free indulgence!
Butternut - 500g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 300g
Garlic Clove - 1
NOMU Italian Rub - 10ml
Carrot - 120g
Cooked Chopped Tomato - 200g
Peas - 160g
Green Leaves - 40g
Grated Italian-style Hard Cheese - 30ml
Ground Almond - 30ml
Fresh Parsley - 8g
BUTTER ME UP
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 steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
IT’S WHAT’S ON THE INSIDE THAT COUNTS
Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up. Allow to cook for 6-7 minutes until browned, shifting occasionally. Mix in the grated garlic and 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 100ml of water. Simmer for 15-18 minutes until reduced and thickened.
THE GREEN LIGHT
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, and set aside for serving.
MASH & CRUMB
Once the Butternut has steamed, transfer to a bowl with half of the grated hard cheese and a knob of butter or drizzle of oil. Mash until smooth and season to taste. Toss the remaining grated cheese with the ground almonds to form the crumb.
THE BAKE OFF
Once the mince mixture has thickened, remove from the heat and season to taste with salt, pepper, and a sweetener of choice. Transfer 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 golden. During the final 2-3 minutes, turn on the grill setting for an extra crunchy crust, but keep an eye on it so it doesn’t burn!
NO LIE, THIS IS THE BEST COTTAGE PIE!
Spoon a generous helping of cottage pie onto some plates and sprinkle over the fresh, chopped parsley. Serve with the green salad on the side. Get ready for guilt-free indulgence!
Butternut - 750g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 450g
Garlic Cloves - 2
NOMU Italian Rub - 15ml
Carrot - 240g
Cooked Chopped Tomato - 300g
Peas - 240g
Green Leaves - 60g
Grated Italian-style Hard Cheese - 45ml
Ground Almond - 45ml
Fresh Parsley - 12g
BUTTER ME UP
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 steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
IT’S WHAT’S ON THE INSIDE THAT COUNTS
Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up. Allow to cook for 7-8 minutes until browned, shifting occasionally. Mix in the grated garlic and 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 120ml of water. Simmer for 15-18 minutes until reduced and thickened.
THE GREEN LIGHT
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, and set aside for serving.
MASH & CRUMB
Once the Butternut has steamed, transfer to a bowl with half of the grated hard cheese and a knob of butter or drizzle of oil. Mash until smooth and season to taste. Toss the remaining grated cheese with the ground almonds to form the crumb.
THE BAKE OFF
Once the mince mixture has thickened, remove from the heat and season to taste with salt, pepper, and a sweetener of choice. Transfer to a large, 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 golden. During the final 2-3 minutes, turn on the grill setting for an extra crunchy crust, but keep an eye on it so it doesn’t burn!
NO LIE, THIS IS THE BEST COTTAGE PIE!
Spoon a generous helping of cottage pie onto some plates and sprinkle over the fresh, chopped parsley. Serve with the green salad on the side. Get ready for guilt-free indulgence!
Butternut - 1kg
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 600g
Garlic Cloves - 2
NOMU Italian Rub - 20ml
Carrot - 240g
Cooked Chopped Tomato - 400g
Peas - 320g
Green Leaves - 80g
Grated Italian-style Hard Cheese - 60ml
Ground Almond - 60ml
Fresh Parsley - 15g
Frequently Asked Questions
What is the preparation time for Carb Conscious Cottage Pie?
The preparation time for Carb Conscious Cottage Pie with beef mince, butternut mash & an almond crust is between 35 and 45 minutes.
What is the total time required to make Carb Conscious Cottage Pie with beef mince, butternut mash & an almond crust?
The total time required to make Carb Conscious Cottage Pie with beef mince, butternut mash & an almond crust is between 50 and 65 minutes.
How many servings does Carb Conscious Cottage Pie provide?
4 servings
What are the main ingredients in Carb Conscious Cottage Pie?
Beef, Butternut, Carrot, Cooked Chopped Tomato, Free-Range Beef Mince, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Ground Almond, NOMU Italian Rub, Peas
What is the nutritional information of Carb Conscious Cottage Pie?
Calories: 776, Carbs: 63 grams, Fat: grams, Protein: 43 grams, Sugar: 21.3 grams, Salt: 595 grams
How do I prepare Carb Conscious Cottage Pie?
THE GREEN LIGHT: 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, and set aside for serving. MASH & CRUMB: Once the butternut has steamed, transfer to a bowl with half of the grated hard cheese and a knob of butter or drizzle of oil. Mash until smooth and season to taste. Toss the remaining grated cheese with the ground almonds to form the crumb. BUTTER ME UP: 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 steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. THE BAKE OFF: Once the mince mixture has thickened, remove from the heat and season to taste with salt, pepper, and a sweetener of choice. Transfer 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 golden. During the final 2-3 minutes, turn on the grill setting for an extra crunchy crust, but keep an eye on it so it doesn’t burn! NO LIE, THIS IS THE BEST COTTAGE PIE!: Spoon a generous helping of cottage pie onto some plates and sprinkle over the fresh, chopped parsley. Serve with the green salad on the side. Get ready for guilt-free indulgence! IT’S WHAT’S ON THE INSIDE THAT COUNTS: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up. Allow to cook for 5-6 minutes until browned, shifting occasionally. Mix in the grated garlic and 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.
What should be prepared from my kitchen to make Carb Conscious Cottage Pie?
Beef, Butternut, Carrot, Cooked Chopped Tomato, Free-Range Beef Mince, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Ground Almond, NOMU Italian Rub, Peas
How many calories does Carb Conscious Cottage Pie have?
776 calories
How much fat content does Carb Conscious Cottage Pie have?
grams
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