EASY AS PIE

Thought you'd seen the last of those flaky golden crusts and hearty gooey fillings when you starting eating low-crab? Think again...

- VICKIE DE BEER

COTTAGE PIE

SERVES 8

KEEP ON TRACK per serving

FAT 44G |CARBS 10G |PROTEIN 32G

FOR THE FILLING

3 tbsp extra-virgin olive oil½ onions, peeled and finely chopped2 celery stalks, finely chopped2 cloves garlic, finely chopped½ tsp nutmeg1 cinnamon stick 3 cloves1 tsp dried oregano1.5kg beef mince1 x 400g tin whole peeled tomatoes

FOR THE TOPPING

750g pumpkin, cut into blocks

2 tbsp olive oil pinch of salt

1 tbsp butter, plus a few knobs for baking

2 tbsp crème Fraiche

1. Preheat the oven to 200°C.

2. Heat the oil in a large saucepan on medium-high heat. Fry the onion and celery in the oil for 3–4 minutes. Add the garlic, nutmeg, cinnamon stick, cloves, and oregano into the saucepan and fry for 1 minute. Add the beef mince and cook until all the meat is slightly browned. Add the tomatoes and cook on a low heat for 15 minutes.

3. For the topping: Place the pumpkin on a medium baking tray, drizzle with olive oil and season with salt. Roast in the oven for 30–40 minutes or until caramelized and soft.