eCook Meal
Carb Conscious Cottage Pie
with beef mince, butternut mash & an almond crust
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!
Serving guide
Choose your portion size.
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 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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R248.18
for 4 servings · R62.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 320 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 43% of packR18.34
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Free-range Beef Mince needs 600 gRegular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Ground Almond needs 60 mlAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 80% of packR35.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Almonds, Beef, Beef Mince, Butternut, Carrot, Garlic, Grated Italian-style Hard Cheese, Green Leaves, NOMU Italian Rub, Parsley, Pea, Tomato
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?
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 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. 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! 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. 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! 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.
What should be prepared from my kitchen to make Carb Conscious Cottage Pie?
Almonds, Beef, Beef Mince, Butternut, Carrot, Garlic, Grated Italian-style Hard Cheese, Green Leaves, NOMU Italian Rub, Parsley, Pea, Tomato
How many calories does Carb Conscious Cottage Pie have?
776 calories
How much fat content does Carb Conscious Cottage Pie have?
grams