Cottage Pie ... this version is creamy and low carb !

This Low-Carb Creamy Cottage Pie tastes so good you will never guess the recipe is low-carb! This Low-Carb Creamy Cottage Pie recipe makes warm, comforting meal that’s perfect for fall and winter. It’s easy enough for a weekday dinner, but inviting enough to serve to company. Everyone will think that the topping is mashed potatoes, but it’s not. Instead, it’s made from mashed celeriac. Celeriac, or celery root stands in as a dead ringer for the mashed potatoes in traditional cottage pie. Celeriac is a weird looking vegetable, perhaps the unsung hero of the vegetable world! It's knobbly, odd-shaped and has a subtle, celery-like flavour … it's also low carb and a favourite in our house. 

This Low-Carb Creamy Cottage Pie is a recipe that the whole family will love, whether low-carb, or not. It can be assembled ahead and kept in the refrigerator overnight, covered. When you’re ready for a quick meal, just bring to room temperature, then bake as directed. Enjoy!

Ingredients:

Serves Eight

For the topping:
1 large celeriac about 16 ounces, peeled and chopped
1 teaspoon sea salt quantity divided
1 clove garlic
2 tablespoons butter
1/4 teaspoon dried thyme leaves
1/2 teaspoon sea salt
1/4 teaspoon black pepper freshly ground
1 1/4 cup cheddar cheese grated, quantity divided
2 tablespoons sour cream
For the filling:
1 pound ground (minced) beef
sea salt
black pepper freshly ground
4 ounces red onion (about 1/2 medium) diced
1/4 cup carrots finely chopped
1 clove garlic crushed
1/2 teaspoon dried thyme leaves
1 tablespoon white wine vinegar
1/2 cup heavy (double) cream
1/2 cup sour cream
2 tablespoons chives quantity divided, sliced
1/8 teaspoon red pepper flakes
1/4 teaspoon black pepper freshly ground
1/2 teaspoon sea salt

Instructions:
1. Preheat oven to 375º F 190º C gas mark 5. Prepare a 9 X 9 inch baking pan by greasing with butter or coconut oil.

For the topping:

1. Place celeriac in a large saucepan. Add about 1/2 teaspoon salt (reserving the other 1/2 teaspoon). Cover celeriac with cold water. Cover saucepan tightly and put over high heat. Bring to a boil, then turn heat to low. Simmer until celeriac is tender--about 10 minutes.

2. While celeriac is cooking, place garlic, butter, thyme, 1/2 teaspoon salt, pepper, 1 cup of cheese (reserving 1/4 cup), and sour cream in a food processor. 

3. When celeriac is tender, drain and discard the cooking water. Add celeriac to the other ingredients in the food processor. Pulse until creamy. Taste and adjust seasoning.

For the filling:
1. Heat a large skillet (frying pan) over medium-high heat.* When hot, add ground beef. Season lightly with salt and pepper.
2. Cook beef, stirring occasionally until all sides begin to brown. Using a slotted spoon, remove beef to a plate. Discard all but 1 tablespoon of the grease from the pan. Place skillet (frying pan) over medium heat.
3. Add onion and carrots to the skillet (frying pan). Cook, stirring occasionally carrot is tender and onion is beginning to brown on the edges and appears translucent.
4. Stir in garlic. Cook one minute. Add vinegar. cook, scraping up browned bits, until vinegar has almost completely evaporated.
5. Stir in thyme, sour cream and heavy (double) cream. Allow to simmer until thickened. Stir in 1 tablespoon chives (reserving 1 tablespoon for later). Add the cooked ground beef to the mixture and stir to combine.
To assemble:
1. Spoon the ground beef mixture into the prepared pan. Spread the celeriac mixture on top. Sprinkle with the remaining 1/4 cup cheese.
2. Bake in preheated oven for 30-40 minutes or until bubbly in the middle and top has started to brown. Remove from oven and allow to cool 10-15 minutes before serving.

3. Sprinkle reserved 1 tablespoon chives over the top before serving.

Recipe Notes:
*If using low-fat beef, you may need to use a non-stick skillet (frying pan) or melt a tablespoon of butter in the pan to prevent sticking.

Cauliflower can be used in place of celeriac ... it will still be low carb

Ground (minced) Chicken could be used if preferred

Nutrition per serving:

Serving size: 1/8th of the recipe

Fat (g): 25  Net Carbs (g): 6 Protein (g): 18

Need help with weight/measurement conversion:

see here

From original idea here

I hope you may give this recipe suggestion a try ... we bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan