Cottage Pie (paleo. gf. low carb. keto option)

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RECIPE BY: AURORA GILBERT PHOTOGRAPHY BY: AURORA GILBERT

RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT

Serves 6

So I love comfort food but if I make it and devour it I feel crappy the next day, my face is puffy, I feel like a truck has been doing burnouts on my head, my stomach is upset and I’m tired and then hangry from the blood sugar spike!!!

So this is my version of comfort food, a low carb cottage pie, food that’s not lacking in flavour! Tasty and healthy.
I usually do this towards the end of the week to use up a heap of veggies so this recipe changes often depending on what veggies we have on hand, so feel free to mix it up to suit you!

You’ll see I have used a monkfruit concentrate for sweetener this won’t spike your blood sugar levels but adds a bit of sweetness to the flavour, it’s optional as you’ll get some sweetest from the tomato paste, tomatoes and carrot.

And for the keto lovers you could also make this into a strict keto cottage pie by taking out the tomatoes, tomato paste and carrots. You’re welcome :)

Ingredients:

Filling:

1 onion
3 garlic cloves
500g organic beef mince
1 carrot
1 zucchini
2 cups collard greens or bunch of greens of choice
1 tbs seeded mustard
1 cup sliced mushrooms
1 tsp turmeric
1 tsp smoked paprika
2 tbs olive oil or flavourless coconut oil
1 tsp Italian spices
1/2 cup bone broth or stock
5 tbs tomato paste
5 drops of monkfruit concentrate or sweetener of choice
1/3 cup red wine - optional

Cauliflower Mash:

1 whole cauliflower
1/4 tsp turmeric
1/4 tsp smoked paprika
50g organic grassfed butter
1 cup organic cheese
1 egg
2 tomatoes, sliced
salt and pepper to taste

Method:

  1. Pre-heat oven 170ºC.

  2. Add olive oil to saucepan and sautéed onions and garlic until soft then add turmeric, smoked paprika and mushrooms and continue till mushrooms are soft then add mince till browned.

  3. Add zucchini, carrot, Italian spices, bone broth, red wine, tomato paste, seeded mustard, monkfruit concentrate, salt and pepper to your taste requirements, cook till liquid reduces then add the chopped greens stir through and turn off.

  4. Pour mixture into baking tray or large casserole dish and spread evenly.

  5. Chop cauliflower into small pieces and either steam or blitz into tiny pieces and cook in thermomix for 12mins, speed 1, temperature 100ºC.

  6. Once cauliflower is cooked add 1/2 cup of cheese, butter, turmeric, smoked paprika, egg, salt and pepper and either mash till smooth or blitz in thermomix/food processor until smooth.

  7. Pour the cauliflower mash over the mince mixture and evenly spread, place sliced tomatoes on top and cover with remaining cheese and place in the oven to cook on 170ºC for 30-40mins or until cheese is crispy.

  8. This will store in the fridge for a couple of days and is great for lunch the next day :)

Enjoy x