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Thursday, 10 October 2019

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

25 comments:

Valerie-Jael said...

I made a wonderful shepherds pie with a mix of potatoes and celeriac as topping last week, so I'm sure this will be just as delicious! Valerie

Fun60 said...

I've never used celeriac. It seems I am missing out on a new flavour.

laurie said...

That sounds delicious! Looks great,

Anonymous said...

Looks and sounds delicious. I may give this a try at the weekend.

Tina

Chatty Crone said...

That looks good. What is a celeriac?

Lowcarb team member said...

Chatty Crone said...
That looks good. What is a celeriac?

Hello, and many thanks for your comment and question.
Celeriac, can also be known as celery root, and is an unusual and nutritious vegetable with a wide variety of uses. It is from the same family as celery but is a very different plant.

Celeriac has green leaves and stalks that grow above ground, and a root covered in rough, brown skin that grows underground.

The edible part of the celeriac plant is the root. Inside it is pale in colour, similar to that of a potato or turnip. Its flavour is similar to celery and parsley.

Celeriac contains multiple nutrients that may offer health benefits, as part of a healthy diet, including:
vitamin C, vitamin K, vitamin B-6, potassium, phosphorus, fibre

Celeriac originated in the Mediterranean and north European countries. Ancient Egyptians, Greeks, and Italians used it for medicinal and religious purposes. Scientists first wrote about it as food in the 1600s, and it remains popular throughout Europe.

Please read more about this vegetable by using these two links:
https://www.medicalnewstoday.com/articles/320374.php

https://thelowcarbdiabetic.blogspot.com/2015/03/celeriac-beginners-guide-to-this-great.html

I hope this helps and that you may be able to buy some celeriac and try some soon.

Happy Cooking :)

All the best Jan

William Kendall said...

All of the ingredients appeal to me. It's possible my mother made it.

Tom said...

...it looks like a good autumn dish.

sandy said...

mashed celeriac - i have to try it - it looks delicious on that pie.

Lee said...

You've been reading my mind, I think. Lately, cottage pies have been on said mind of mine. Now I'm just going to heed the thoughts in my head and make one...a cottage pie, that is! :)

Elephant's Child said...

I am going to have to try celeriac. Soon.

Christine said...

love this idea of using celeriac like this!

The small white camel is above the orangutan to the right side of the photo!

Christine said...

and thanks for leaving the low carb crisp recipe, much appreciated Jan!

My name is Erika. said...

I will need to try that next time I make Shepard's Pie. It sure looks like mashed potatoes. And it makes me want a big plate of Shepard's pie. Hugs-Erika

Rose said...

This sounds good for a cold day.

Angela said...

I am not familiar with celeriac however this looks like a lovely recipe!

~Lavender Dreamer~ said...

I must be hungry because this looks good right now...and it's bedtime here! Love your recipes...always gives me ideas for things I can eat. I have to be careful since...as you know...I am allergic to sugar. Hugs!

aussie aNNie said...

Looks like our dinner tonight...x

Bleubeard and Elizabeth said...

After the squirrel debacle, I got back online just in time to learn there was going to be a hard freeze tonight. I spent the entire day cutting back my herbs and getting the ones I could lift into the house. The others I covered tonight with sheets. Mediterranean herbs are not freeze hardy, unfortunately.

I've never had nor even seen celeriac in the stores where I shop. However, this looks really delicious. I think I should probably start watching my carbs better, too.

Jo said...

One of my favourite meals, comfort food at its best.

CJ Kennedy said...

I've never had celeriac and I don't think I've seen it at the grocery store.

Snowbird said...

That does look lovely and could be made vegan by using veggie mince. Must give it a whirl.xxx

This N That said...

Sorta like Shepards pie without the potatoes..I love Shepards pie..yum

baili said...

sounds so compelling dear Jan :)
thank you for the variety of recipes
they are so needed :)

PerthDailyPhoto said...

It also works well with cauliflower mash. I made two huge cottage pies on Saturday night when I had the family over for dinner.. not willing to cause an uprising I topped with the traditional mashed potatoes, not a scrap leftover 😁