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)

How to
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.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.