Cottage Pie

About

This low carb take on a British cottage pie is great for feeding hungry families!

Rich and filling, this recipe calls for rutabaga mash in place of the traditional potato. Perfect served on its own or accompanied by some steamed greens.

Ingredients

1 pound ground beef
2 clove garlic
2 tablespoon tomato puree
1 tablespoon balsamic vinegar
1 medium rutabagas raw
1 cup grated cheese
1 tablespoon butter
1 strip or stick (4 in. long) celery
1 small onions
1 medium tomatoes
1 tablespoon olive oil
1 tsp, leaves spices oregano dried
2 tsp, leaves spices thyme dried
¾ cup beef stock pot by knorr
¾ teaspoon salt
⅓ teaspoon black pepper

Instructions

Peel and dice the rutabaga into 2cm cubes and add to a large pan of boiling water. Bring to the boil over a medium heat and cook until completely tender – about 40 minutes.
While the rutabaga is cooking, heat a tablespoon of olive oil in a large pan over a medium heat. Add the ground beef and brown all over. Remove from the pan, leaving the fat and oil in the pan. Reserve to one side.
Dice the celery and the onion and add to the hot pan, cook gently until softened, then slice and add the garlic.
Add the oregano and thyme to the pan and stir well.
Chop the tomato and add to the pan along with the balsamic vinegar and tomato puree. Stir well to combine.
Return the beef to the pan, season well and stir into the sauce.
Add the hot stock to the pan and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes to infuse the flavors and reduce the sauce.
Preheat the oven to 390 degrees Fahrenheit. Once the rutabaga is soft, drain and return to a low heat. Add the butter and cheese to the pan with the rutabaga. Season well and mash until smooth.
Once the beef stock has reduced, spoon the beef and vegetables into an oven proof dish so that it is level.
Spoon the mash over the top of the mince so that it is smooth and even.
Transfer to the oven to bake for 20 minutes until the sauce is cooked through and bubbling and the mash is turning golden on top.