Cottage Pie

7 grams of carbs per serve - serves 10

INGREDIENTS

Base

  • 3 tablespoons olive oil
  • 2 cloves garlic crushed
  • 1 tablespoon dried oregano
  • 1 small onion diced
  • 3 sticks celery diced
  • 1 teaspoon Salt
  • 1kg beef mince
  • 3 tablespoons tomato paste
  • 240 g Beef Stock
  • 60 g Red Wine Vinegar
  • 2 tablespoons fresh thyme leaves

Topping

  • 800g Cauliflower cut into florets
  • 80g Butter
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 3 Egg Yolks
  • pinch Paprika
  • pinch dried oregano

 

METHOD

Base

  • Place a large saucepan over high heat.
  • Add the olive oil, garlic, oregano, onion and celery and saute for 5 minutes, until the onion is starting to become translucent.
  • Add the salt and ground beef, stirring continuously to break apart the meat while it browns.
  • When the beef is browned add the tomato paste and stir well.
  • Add the beef stock and red wine vinegar and simmer uncovered for 20 minutes until the liquid has reduced.
  • Add the thyme and green beans and simmer for 5 minutes before removing from the heat.
  • Spoon the beef mixture into your casserole dish and set aside.
  • Preheat your oven to 175C.

Topping

  • Fill a large saucepan two-thirds full of water and bring to the boil.
  • Add the cauliflower and cook for 7-10 minutes until tender.
  • Carefully pour the water and cauliflower into a colander and drain well.
  • Return the drained cauliflower to the saucepan, along with the butter, salt and pepper.
  • Using your stick blender, blend the cauliflower into a smooth mash.
  • Add the egg yolks and blend well.
  • Gently spoon the mashed cauliflower onto the beef mixture in your casserole dish.
  • Sprinkle with paprika and oregano.
  • Bake the pie in the oven for 25-30 minutes, until the mash is golden brown.
  • Serve immediately or chill and store in the fridge for up to 1 week.