Low Carb Cottage Pie

• A knob of grass-fed butter, a glug of Olive Oil or MCT Oil
• 250g of grass-fed Beef Mince or Lamb
• 1 large Onion
• 2 Carrots, peeled and diced.
• 2 Celery stalks, finely chopped.
• 1 400g tin of chopped Tomatoes
• 2 tbsps of Tomato Puree
• 2 tbsp of Worcestershire sauce or Balsamic Vinegar (you can also use Tamari)
• 1 tsp of fresh Thyme leaves, chopped (you can substitute for Rosemary)
• 300ml of Bone Broth
• 4 large scoops of Collagen
• 4 large scoops of MCT Keto Creamer
• 500g of Celeriac, peeled and chopped (you can also use Cauliflower)
• 100g of Full Fat Crème Fraiche
• 2 Leeks, trimmed and slices (pound-coin width)
• Salt and Pepper

Step 1

Prepare the Filling: Heat the MCT Oil in a large pan over medium heat. Add the diced onion, carrots, and celery, and sauté until softened. Add the mince and cook until browned.

Step 2

Stir in the tomatoes, tomato puree, balsamic vinegar, chopped rosemary or thyme, bone broth, and collagen. Bring to a simmer and cook for about 20 minutes, or until the mixture has thickened.

Step 3

Prepare the Topping: While the filling is simmering, steam the chopped cauliflower or celeriac until tender. Transfer to a food processor and blend with the creme fraiche, MCT Keto Creamer, salt, and pepper until smooth.

Step 4

Sauté the Leeks: In a separate pan, melt the grass-fed butter and sauté the sliced leeks until tender and slightly caramelised. Stir them through your mash.

Step 5

Assemble the Pie: Preheat your oven to 180°C (350°F). Spread the filling mixture evenly in a baking dish. Top with the mash, spreading it out evenly.

Step 6

Bake for 20-30 minutes, until the top is golden brown.