Reduced Fat Carb Cottage Pie
Savor the comforting flavors of this *Reduced Fat Carb Cottage Pie*, a lighter twist on a classic family favorite! Perfectly seasoned lean ground beef or turkey forms the hearty base, combined with aromatic vegetables like onion, carrot, and celery, plus a touch of Worcestershire sauce for depth. Instead of traditional mashed potatoes, this low-carb version swaps in velvety cauliflower mash blended with Parmesan cheese for a creamy, indulgent topping that won’t weigh you down. Oven-baked to golden perfection, this healthy cottage pie is an ideal choice for a satisfying yet guilt-free dinner. Ready in just an hour, it's packed with protein, fiber, and flavor, making it a wholesome, mouthwatering meal for the whole family. Keywords: low-fat cottage pie, reduced carb dinner, healthy comfort food, cauliflower mash topping.
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Recipe Information
Ingredients
- 500 grams Lean ground beef or turkey
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 2 cloves Garlic cloves, minced
- 1 tablespoon Tomato paste
- 250 milliliters Beef or chicken stock, low-sodium
- 1 tablespoon Worcestershire sauce
- 100 grams Frozen peas
- 1 large head Cauliflower florets
- 30 grams Parmesan cheese, grated
- 50 milliliters Low-fat milk (optional for mash)
- to taste Salt
- to taste Black pepper
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 200°C (392°F).
Steam or boil the cauliflower florets until tender, about 10 minutes. Drain well and let cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté for 5 minutes until softened.
Add the garlic and cook for an additional minute until fragrant.
Add the lean ground beef or turkey to the skillet, breaking it up with a spoon, and cook until browned and fully cooked through, about 6-8 minutes.
Stir in the tomato paste, Worcestershire sauce, and stock. Simmer for 10 minutes, allowing the mixture to thicken slightly.
Stir in the peas, and season with salt and black pepper to taste. Remove from heat and set the mixture aside.
To prepare the cauliflower mash, transfer the cooked cauliflower to a food processor or blender. Add the Parmesan cheese, low-fat milk (if desired), salt, and pepper. Blend until smooth and creamy.
Transfer the meat mixture into a deep baking dish, spreading it out evenly.
Spoon the cauliflower mash over the meat mixture, spreading it out evenly to cover the top.
Bake in the preheated oven for 20 minutes, or until the topping is golden and slightly crisp at the edges.
Garnish with chopped parsley if desired and serve hot.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 33.9 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 826 mg | 64% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4982 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
