The closest low carb option to an actual pie – recipe for Mince flavoured with Worcestershire sauce and topped with ricotta and mozzarella
1 onion – peel and chop finely
2 cloves garlic – crush, peel and chop finely
2 carrots – peel and chop
1 stalk celery – cut off end and chop
600g steak mince
1 tin chopped tomatoes
4 tbsp Worcestershire sauce
2 cups ricotta cheese
2 eggs (from your pantry)
2 tsp dried oregano
80g grated mozzarella cheese
olive oil, salt & pepper (from your pantry)
Pre-heat the oven to 220°C.
Take out all your ingredients and prepare as indicated above.
Heat a few glugs of olive oil in a large frying pan over medium to high heat. Add the chopped onion and garlic and cook for about a minute. Add the chopped carrot and celery and cook for another 3 or 4 minutes until the onions are soft and translucent. Add the steak mince and break it up in the pan with a spoon or spatula and mix well. Sauté for about 8 minutes until the mince is browned. Then add the tin of chopped tomatoes, Worcestershire sauce, salt and pepper. Turn the heat down to medium and leave to simmer gently for 5 minutes.
Place the ricotta, eggs, oregano and mozzarella in a bowl and stir to combine.
Spoon the mince mixture into a casserole dish. Top with the ricotta mixture – make sure it covers the mince all over. Place in the oven for 20 minutes. You may want to grill it for the last 5 minutes to get a nice brown topping.
To serve, divide the pie between the plates.