eCook Meal
CARB-CONSCIOUS COTTAGE PIE
with ostrich mince, butternut mash & a ground almond crust
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R268.52
for 4 servings · R67.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-Range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
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Butternut Chunks needs 1 kgButternut 2.5 kg 2.5 kg at R54.99 · 40% of packR22.00
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Ground Almonds needs 60 mlAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 80% of packR35.99
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Cooked Chopped Tomatoes needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R49.99 · 32% of packR16.00
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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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Peas needs 120 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 16% of packR6.88
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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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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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 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?
Almonds, Butternut, Carrot, Garlic, Grated Italian-style Hard Cheese, Green Leaves, NOMU Italian Rub, Onion, Ostrich, Ostrich Mince, Parsley, Pea, Tomato
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make CARB-CONSCIOUS COTTAGE PIE?
Almonds, Butternut, Carrot, Garlic, Grated Italian-style Hard Cheese, Green Leaves, NOMU Italian Rub, Onion, Ostrich, Ostrich Mince, Parsley, Pea, Tomato
How many calories does CARB-CONSCIOUS COTTAGE PIE have?
calories
How much fat content does CARB-CONSCIOUS COTTAGE PIE have?
grams