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Low carb cottage pie with celeriac topping recipe

Low carb cottage pie with celeriac topping recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pie

My adaptation of a recipe in "The 8-week Blood Sugar Diet recipe book" by Dr Claire Bailey and Dr Sarah Schenker. My own twist on their dish - I altered a few ingredients and changed the "cauli-mash" topping for a cheesy leek and celeriac puree. For anyone on a Diabetic / VLCD diet - you're welcome! All ingredients sourced from Tesco's.


Lancashire, England, UK

14 people made this

IngredientsServes: 6

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 500g minced beef (18% fat)
  • 1 teaspoon Gourmet Garden garlic paste
  • 1 teaspoon dried thyme
  • 150g frozen garden peas
  • 100g carrot batons
  • 1 (400g) tin chopped tomatoes
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 large celeriac (about 800g), peeled and diced
  • 4 tablespoons creme fraiche
  • 1/2 leek, diced
  • 75g Cathedral City grated mature Cheddar, divided
  • salt and pepper to taste

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Heat the olive oil in a large pan over medium heat and sweat the onion until golden, then add the beef mince, garlic and thyme.
  2. When the meat is cooked through, add in the peas, carrots, tomatoes and Worcestershire sauce, then add enough water to cover the mix and sit the bay leaves on top, just in the water. Put on the lid and simmer for 1 hour.
  3. To make the topping: Bring a large pan of water to the boil, then add the diced celeriac and simmer for 20 to 25 minutes, until it slides off easily when pierced with a fork. Drain and allow to cool.
  4. Place the celeriac in a food processor and blitz. Add the creme fraiche, leek and half the Cheddar and keep blitzing and scraping down until you achieve a thick "hummus consistency" puree. Add salt and pepper to your taste.
  5. Once the mince is done, pre-heat your oven to 200 C / Gas 6 and set a shelf just below the middle.
  6. Spoon the mince mixture into a large ovenproof dish (or split between three 2 lb loaf tins for ease of portioning later) and top with the celeriac purée. (I find it easier to use an icing piping bag with a large nozzle, other wise I get mash dumplings!) Sprinkle the rest of the Cheddar over the top.
  7. Bake in the oven for 30 minutes or until the cheese is melted and golden and the topping becomes slightly crusty. Serve with steamed green veggies. ENJOY!

Freezing tip

This serves 6, so I divide mine up between three 2 lb loaf tins as there's only two of us and it's easier to divide them into two portions than working out 1 sixth of a dish. You can freeze the rest for another meal. To re-heat, defrost fully, then cook at 150 C / Gas 2 for 25 to 30 minutes (or until a core temp of 75 degrees C is reached) with a loose piece of foil on top to prevent the top burning.

See it on my blog

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Words from the Hubby -Did you say we've got more portions of this? Can we have it tomorrow?-14 Nov 2016


Traditional casseroles are laden with a high carbohydrate base such as potatoes, pasta, or rice. Instead of these high carb options, the recipes in this post use lower carb alternatives. For example cauliflower, celeriac, and zucchini squash make up the base of many of these casseroles.

Carbs can also hide out in toppings like bread crumbs. Instead of using high carb toppings, these recipes in this post use low-carb choices such as cheese, or even pork rinds to add textural variety.

Another hiding place for carbs is in the sauce. High carb starches thicken the sauce in many casserole recipe. Instead of using high carb thickeners, these keto-friendly casseroles use low-carb alternatives. They contain sauces that are thickened with low-carb options such as glucomannan, cream cheese or xanthan gum, rather than starchy thickeners.

So, while traditional casseroles may be off limits, these low-carb casseroles can make wonderful main dishes and side dishes for those who live a keto life style.


Celery Root, Cottage Pie, And How Carbs May Hinder Vitamin A Detox

Celery root, also known as celeriac, is my favorite substitute for mashed potatoes because it is lower in carbs and it is not a Nightshade.! It makes a perfect topping for one of the ultimate comfort foods, Cottage Pie.


Low carb cottage pie with celeriac topping recipe - Recipes

1. Make the Celeriac Puree as per instructions (add link). Set aside

2. Heat a pan and add the oil. When hot, add the grated onion. Sautee over medium low heat until translucent

3. Add the grated carrot and sauté for 1- 2 minutes, until tender. Add the grated garlic

4. Stir to combine and then push to the perimeter

5. Add the ground lamb to the center of the pan. Cook until well browned

6. Add the tomato paste, the Worcestershire sauce, salt, pepper, rosemary, thyme

7. Add the chicken broth, stir and cook for 2 minutes

8. Grease a casserole dish and add the meat mixture to the bottom of the casserole dish. Press down gently to even the layer of meat

9. Preheat the oven to 190 C or 370 F

The Mash

10. Place the Celeriac Mash into a mixing bowl, add the egg yolks, whisk into the puree

11. Add half of the grated parmesan cheese, whisk to combine. Repeat with the second half of the parmesan

12. Place dollops of mash puree over the surface of the meat. Spread evenly over the surface

13. OPTIONAL: grate some parmesan cheese over the surface

14. Place casserole pan into the middle position of the preheated oven and bake for 20 minutes

15. Let rest for 10 minutes before serving. Partition into 8 equal sections. Enjoy!

MACRONUTRIENTS CHART

FYI

To freeze, either unbaked or prebaked, place cling wrap to touch the surface of the celeriac and to reduce freezer burn. Place into freezer bags and place into the freezer. To thaw, take out the night before, place in the fridge overnight. Bake or re-heat

Cottage pie or shepherd's pie is a type of savory pie. It is made with minced meat, with mashed potato on top. It comes from the United Kingdom and Ireland. The dish is now popular worldwide.


Shepherd’s Pie made with Butternut Squash Mash

A twist on the traditional recipe by using butternut squash as a low carb alternative to potatoes.

Ingredients

  • 2 tbsp Sunflower oil
  • 500 gm Minced lamb
  • 2 medium Chopped onions
  • 1 medium Chopped carrot app.5mm
  • 2 tbsp Tomato puree
  • 1 tbsp Worcester sauce
  • 400 ml Vegetable or beef stock
  • 1 medium Butternut squash Peeled and diced into rough 2cm
  • 30 gm Unsalted butter
  • Salt and pepper

Instructions

Pre-heat oven to 180C or Gas 4

Gently fry the onion and carrot in the sunflower oil in a large saucepan.

When the onions begin to brown slightly, add the minced lamb and stir well. Cook the mixture for 10 minutes, stirring occasionally and browning all the meat.

Strain off the excess fat and return to the heat and add the tomato puree, Worcester sauce and stock. Season with a pinch of salt and pepper.

Stir all the ingredients together, bring to the boil and then simmer for about 15 minutes.

Creamed Butternut Squash topping

Whilst the meat is cooking through, in a saucepan, add the butternut squash to boiling water and cook the squash until soft - this will take about 10 minutes.

Once soft, drain the water from the squash and then put the pan back on a very low heat. Add the butter, a pinch of pepper and salt and begin mashing with a potato masher whilst still over the heat. Squash has a higher water content than potatoes so by placing over heat, the water should evaporate away. Once the mixture feels and looks relatively dry then remove from heat and mash mixture until smooth.

Assembly

Taste the meat and adjust the seasoning as required. Place meat into an oven proof dish and spread out evenly. You do not want much liquid in the dish so if you have, drain off any excess.

Add the mashed squash and spread evenly across the meat. Use a fork to "fluff" up the mash.

Cook in oven at 180C or Gas 4 for about 20 minutes until the top starts to brown and the meat is bubbling around the edge.


Low Carb Side Dishes

I thought I would do a blog post with some suggestions for sides to have when following an Original day on Slimming World or for those of you who are low carbing. Sometimes we can feel stuck in a rut and find ourselves missing those filling carbs which then can set us up for a bad day.

So how can I bulk up my meal and make it more interesting/filling?

Pasta/Noodle replacements

All of the below are great replacements for pasta in dishes that require pasta, such as spagetti bolognese etc

Spaghetti squash (this can be hard to come by at certain times of year, it is normally readily available across the US/Canada but for those of you in the UK, try local farm markets or online veggie box deliverys, plus supermarkets like Waitrose. See how to cook spaghetti squash here

Spiralled Vegetables – I recently bought a vegetable spiraller and omg  I love it, courgette tastes so much better when spiralled and then lightly sauteed with Pam or Frylight with a little garlic and salt, this is a great subsitute for pasta, and why not try some other veg, like carrot

Shoestring Vegetables – My shoestring butternut squash and celeriac recipe is great pasta subsitute. Try my recipe here

Beansprouts or Slaw Mix – These are great in stir fries in place of noodles. Just add to your meat and stir fry for a few minutes and you are done.

Mashed Potato Replacements

Do you want to make a shepherds pie type dish but are low carbing? Then try some of these alternatives:

Mashed Vegetables – Swede, Celeriac and Carrot are all great replacements for mashed potatoes, you can try a couple mashed together or on their own. Just steam until tender and then mash with your choice of seasoning.

Mashed Squash – squash roasted or steamed and then mashed is also a lovely substitute for mashed potatoes. If you roast it, then it has a more sweeter flavour.

Cauliflower – this is actually surprising good as a topping for Shepherds or Cottage pie. Try my Cheesy Cauliflower Topped Pie recipe here

Chips or Roast Potatoes

Fancy chips, but can’t have them because you are low carbing?

Try roasting some butternut squash or celeriac instead. Root vegetables like carrot and swede work well too. Just drizzle with a synned serving of olive oil or use Frylight or Pam spray, cover with your choice of seasoning and roasted in the oven until caramelised. Paprika sprinkled roasted butternut squash is a favourite of mine. But some rubbed with crushed garlic and fresh herbs works well too.

Roasted Cauliflower and Broccoli – okay they don’t have that starchy texture, but they are still equally delicious roasted in the oven with some slivers of garlic and onion.

It is my friend the cauliflower again. Seriously though, this vegetable is so versatile and did you know it really does work well as a substitute for rice? Just finely grate it, add to a bowl, season with some salt and black pepper, cover (don’t add water) and microwave for about 5 mins and there you have yourself some cauliflower rice. Delicious!!

Other side dish suggestions

It doesn’t have to just be a replacement for the usual carb heavy stuff. Vegetables are equally yummy, so why not try some vegetable gratin, roasted vegetables, ratatouille, sauteed vegetables, vegetable kebabs, or mixed salad. The list of possibilities is endless.

Hope that helps . Feel free to click on the sharing buttons above to share this post with  friends or if you have some other suggestions then please add your comments below.

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Nutritional information is an estimate and is to be used for informational purposes only

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Celeriac

Picked up a copy of Slimming World today and found a receipe for Simple Cottage Pie it replaces the potato topping with celeriac and cabbage. Has anyone tasted celeriac and is it a starchy carb like potato.

I know it's trial and error and I'm going to swap some of the ingredients - pork mince instead of steak mince and more frozen peas than carrot but just wondered about the celeriac.

Vicsetter

Well-Known Member

1 cup cooked (boiled): 7.1 grams carbohydrate
Tastes of Licorice - you must be desperate!
Replace the potato with Cauliflower and some parmesan.
Whats wrong with carrots?

FM001

Guest

Newtothis

Well-Known Member

1 cup cooked (boiled): 7.1 grams carbohydrate
Tastes of Licorice - you must be desperate!
Replace the potato with Cauliflower and some parmesan.
Whats wrong with carrots?

Vicsetter

Well-Known Member

I think cooked carrots are about the same as the celeriac, but you won't get many in a cottage pie. Peas are higher carb than carrot!

Isn't pork mince more fatty than lean steak mince? It will need more flavouring as well.

.5 cup: uncooked frozen peas 7 gram
.5 cup: cooked carrot 4 gram

Newtothis

Well-Known Member

I think cooked carrots are about the same as the celeriac, but you won't get many in a cottage pie. Peas are higher carb than carrot!

Isn't pork mince more fatty than lean steak mince? It will need more flavouring as well.

.5 cup: uncooked frozen peas 7 gram
.5 cup: cooked carrot 4 gram

I think I'll give it a miss.

Evilcat

Well-Known Member

Newtothis

Well-Known Member

I am going to try it - really like the thought of adding apple. I don't tend to eat red meat so adding pork mince is a compromise although I might try quorn. I would like to be able to eat "old favourties" but obviously need to modify them.

Shame there are no decent cook-books that use 'everyday-food'. rather than ingredients you're unlikely to have in your food cupboard or are quite expensive.

Evilcat

Well-Known Member

Newtothis

Well-Known Member

Vicsetter

Well-Known Member

Trophywench

Well-Known Member

I have no idea why you would say cleriac tastes of licorice though - I find it tastes of celery, which I don't find tastes of anything other than celery .

Do others think it tastes like licorice too? ie is it me that's the odd woman out here?

Evilcat

Well-Known Member

Another good site is http://www.supercook.com - you list everything in your cupboard and it will find you a list of recipes.

I use it all the time, especially when I have a random selection of items.


WHAT MAKES A GOOD LASAGNA

The key to a good lasagna is a tasty, hearty base sauce. I believe this lasagna sauce tastes as good as it does because of the grass-fed beef used in the recipe. I’ve been paying attention to the beef sauces I make with grass-fed meat versus regular grain-fed and I can say with utmost certainty that the grass-fed beef based sauces are more delicious (as well as more nutritious).

The rest is just good, fresh produce and a bit of patience as it does take a little while to assemble all the layers. It’s a good recipe to make on the weekends and you can get kids or your partner involved in preparing all the layers.


Cottage Pie

Here’s my recipe for a family favourite, Cottage Pie. Mince covered in a rich gravy, warm comfort food for all to enjoy!

I’ve shown the recipe for a cauliflower mash top, but you could change this for celeriac mash, sweet potato, swede, or a creamy buttery normal white potato mash, but bear in mind that these alternatives are higher in carbs than a cauliflower mash top.

Depending on your level of insulin resistance and tolerance to potato will determine which is a better choice for you, remembering that although some people tolerate sweet potato or swede better than normal potato, they are still high carb vegetables that have been cooked and mashed, meaning they are digested much faster and will therefore spike blood sugar levels higher and quicker too.

This recipe can also be tweaked further to be made vegetarian by using Quorn mince or a meat free alternative mince. It can be made dairy free and vegan by using Violife cheese instead of regular cheddar.

This recipe takes longer to cook so that the flavours infuse beautifully through the dish. You could prepare the mince part of the dish in a slow cooker if you wanted.


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