Low Carb Recipe

Welcome to Home Cooking Haven, your ultimate destination for delicious and nutritious simple recipes, and we are featuring Low carb cottage pie.

If you are looking for a mouthwatering dish that is low in carbs, but high in flavor, you've come to the right place.

Our recipe for low carb cottage pie which is a true crowd-pleaser, combining tender ground beef with a medley of vegetables and topped with fluffy sweet potato mash.

Get ready to indulge in comforting and guilt-free meal that will leave you satisfied and wanting more.

Let's dive into the world of low carb cooking and discover a new favorite dish together.

Do you know the difference between Cottage Pie and Shepherds Pie? If not, the answer is Cottage Pie is cooked with beef and Shephard's Pie with Lamb, so you can make this dish with 'either or'.

Ingredients For Low Carb Cottage Pie.

Method for Low Carb Cottage Pie.

800g peeled sweet potatoes into cubes. 500g beef mince. 6tsps milk. 125g butter. 1Tbsp olive oil. 1 cup chopped onions. 1 cup chopped carrots. ¼ tsp thyme. 3 Tbsp Worcester sauce. 2 tsp tomato paste 1 clove garlic minced. 450g beef mince. 120gr chopped white mushrooms. 2 Tbsp chopped fresh parsley. 120g grated cheddar cheese 5-6 slices tomato.  Salt and black pepper to taste.

Pre heat oven 200°c. Place cubed sweet potatoes into a pot with cold water, bring to boil, cook until soft. Drain in a colander. Add milk and butter to pot used for the sweet potatoes and heat gently until butter has melted. Add cooked sweet potatoes and mash the butter milk and potato's until you get a creamy mash, taste and season Set aside for later. Pour the Olive oil into a large deep pan. Add onions and carrots and fry gently for about 5 minutes. Add garlic and cook for another minute taking care not to burn. Add the minced beef, a third of the beef stock, Worchester Sauce and tomato paste to the onions, carrot and garlic mixture. Continue cooking, stirring until all the meat is brown. Add parsley, thyme, mushrooms and rest of the stock, season with salt and pepper. Cover with lid and cook for 15 minutes. Remove lid and cook uncovered for further 10 minutes to reduce sauce slightly. Spoon the mince sauce into      20 cm x 7cm deep oven proof dish. Then spread the mashed sweet potatoes evenly on the top of the mince.  Place the slices of tomato on top of the potatoes. Sprinkle the grated cheddar cheese on top.  Bake in pre heated oven for 25-30minutes until top is crisp and brown.

Plating of Low Carb Cottage Pie

Lovely with a bowl of buttered peas. Steamed broccoli and cauliflower. Italian, Greek or French salad. Fresh French garlic rolls. And most important a glass of chilled wine.

In closing at Home Cooking Haven, we believe that healthy eating should never compromise on taste.

That's why we're excited to to share our tantalizing recipe for a low carb dish featuring the versatile and delicious, low carb sweet potatoe pie.

Join us at Home Cooking Haven any time and embark on a culinary adventure that will revolutionize the way you think about healthy eating.

Let's create wholesome and delicious meals together, one sweet potatoe at a time.

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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