Vegetarian (Low Carb) Cottage Pie
Serving size 2
9x9 baking dish
Immersion Blender
Mashed Cauliflower Topping:
- 2 cups frozen cauliflower rice
- 1tbs Goat Cheese
- 1bs olive oil
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Nonstick cooking spray
Vegetable “stuffing”:
- 2tbs olive oil
- 1 cup chopped celery
- 1 cup chopped carrots
- ½ diced yellow onion
- 2 cups chopped mushrooms
- 2tbs tomato paste
- 1 cup vegetable broth
- 1/2 tbsp dried rosemary
- 2tsp ground sage
- 1/2tsp cinnamon
- 1/2tsp Italian seasoning
- 1tbs parsley
-~1/2 Cup Frozen peas
- 1 1/2tbs almond flour
To make the mashed cauliflower:
1) Add olive oil and cauliflower rice to pan until thawed.
2) Mix in goat cheese, salt and pepper until goat cheese is melted.
3) Transfer to a bowl and use an immersion blender to “mash”.
Vegetable “Stuffing”:
1) Preheat oven to 400 degrees
2) Add olive oil to pan with celery, carrots, and onions. Cook until softened.
3) Add mushrooms and cook until soft (about another 5 minutes)
4) Add tomato paste, rosemary, sage, cinnamon Italian seasoning, and parsley. Mix until well combined.
5) Add vegetable broth and almond flour. Mix until well combined and then simmer until thickened, stirring occasionally.
6) Spray 9x9 dish with nonstick cooking spray
7) Spread vegetable stuffing in bottom. Top with mashed cauliflower and then cheddar cheese.
8) Cook for 20 minutes or until sides are bubbling.
9) Broil on high for 5 minutes.
10) Enjoy!
Vegetarian (Low Carb) Cottage Pie
Serving size 2
9x9 baking dish
Immersion Blender
Mashed Cauliflower Topping:
2 cups frozen cauliflower rice
1tbsp Goat Cheese
1tbsp olive oil
1 cup shredded cheddar cheese
Salt and pepper to taste
Nonstick cooking spray
Vegetable “stuffing”:
2tbsp olive oil
1 cup chopped celery
1 cup chopped carrots
½ diced yellow onion
2 cups chopped mushrooms
2tbsp tomato paste
1 cup vegetable broth
1tbsp dried rosemary
2tsp ground sage
1/2tsp cinnamon
1tsp Italian seasoning
1tbsp parsley
~1/2 Cup Frozen peas
1 1/2tbs almond flour
To make the mashed cauliflower:
1) Add olive oil and cauliflower rice to pan until thawed.
2) Mix in goat cheese, salt and pepper until goat cheese is melted.
3) Transfer to a bowl and use an immersion blender to “mash”.
Vegetable “Stuffing”:
1) Preheat oven to 400 degrees
2) Add olive oil to pan with celery, carrots, and onions. Cook until softened.
3) Add mushrooms and cook until soft (about another 5 minutes)
4) Add tomato paste, rosemary, sage, cinnamon Italian seasoning, and parsley. Mix until well combined.
5) Add vegetable oil and almond flour. Mix until well combined. Add frozen peas and then simmer until thickened, stirring occasionally.
6) Spray 9x9 dish with nonstick cooking spray
7) Spread vegetable stuffing in bottom. Top with mashed cauliflower and then cheddar cheese.
8) Cook for 20 minutes or until sides are bubbling.
9) Broil on high for 5 minutes.
10) Enjoy!
Comments