Ingredients:

  • 1 lb Lean Ground Beef (or Lamb)
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery stalks, diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 1 cup Low Sodium Beef Broth
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Dried Thyme
  • 1 cup Frozen Peas
  • Salt and Black Pepper to taste
  • 16 oz Full-Fat Cottage Cheese, drained well
  • 1/2 cup Grated Parmesan Cheese
  • 1 large Egg
  • 2 Tbsp Fresh Chives, chopped
  • 1/4 tsp Paprika

Instructions:

  1. Heat oil in a large, oven-safe skillet over medium-high heat. Add onion, carrots, and celery. Cook until softened (about 5–7 minutes). Add garlic and tomato paste; cook for 1 minute until fragrant.
  2. Add ground beef (or lamb) to the skillet. Brown the meat completely, breaking it up with a spoon. Drain off any excess fat.
  3. Stir in beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a gentle simmer. Reduce heat to low, cover partially, and cook for 10 minutes. Stir in frozen peas. If your skillet is not oven-safe, transfer the mixture to an 8x8 inch baking dish.
  4. Prepare the topping: Combine the well-drained cottage cheese, grated Parmesan, egg, and chopped chives in a food processor or bowl. Blend or whisk until relatively smooth and creamy.
  5. Spoon the cottage cheese topping evenly over the hot meat base, spreading it to the edges. Use a fork to create attractive peaks on the surface.
  6. Lightly dust the topping with paprika for colour. Bake at 375°F (190°C) for 35–40 minutes, or until the topping is heated through and lightly golden brown, and the filling is bubbling.
  7. Let the bake rest for 5–10 minutes before slicing and serving.