Low-Carb Cottage Pie

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Step 1

In a non-stick pan, fry the garlic, diced onion and carrots until tender. Then add in the zucchini and peas.

Step 2

When the veggies are cooked, add in the rosemary and chicken breast mince, and cook all the way through.

Step 3

Then add the cottage pie seasoning and polpa. Let the sauce reduce on low-heat for a couple of minutes.

Step 4

In a food blender add the boiled cauliflower with the skimmed milk, and blend until it becomes creamy. Make sure that the boiled cauliflower is tender. If you prefer you may add a bit of water to make the cauliflower mash creamier. Season with salt, pepper and ground nutmeg.

Step 5

Spray a baking dish with fry light spray, and transfer the chicken ragù at the bottom. On top of it, spread the cauliflower mash.

Step 6

Brush the beaten egg white over the mash. Finally use a fork to design the mash how you like it. Bake until the mash at the top becomes golden. Garnish with fresh parsley.