Newbie who loves stews and cottage pie

[Chris the Plodder]

Just been diagnosed, HbA1c is 84, on metformin twice a day.
I need to sort my diet out, as an ex rugby player who liked a beer or two, I realise my diet was poor, but it seems that I need a complete change. Trouble is, I don't like "fancy" foods. I love stews, but not sure what I can put in them now?

 

[Chris the Plodder]

Just been diagnosed (Hb1Ac 84). I need to sort my diet out.
I love stews and cottage pie, but I need to cut my carbs substantially.
Would love some ideas how to enjoy my favourite food with less carbs.

 

[Inka]

You could make a Cottage Pie with mashed cauliflower as a topping instead of potato. That cuts the carbs a lot. @rebrascora had a delicious recipe for a similar pie.

Stews are ok but omit the potatoes and just have veg (except parsnips). Something like a meal casserole with mushrooms and other non-carby veg is good too.

 

[rebrascora]

Yep. Cottage/shepherd's/probably fish pie all work well topped with mashed cauli instead of potato. They key thing is to drain the cauli REALLY well after boiling and then mash with a good dollop of cream cheese (and a spoon of wholegrain mustard if you like it) and then top with plenty of grated cheese as usual.
I also thicken the mince mixture with psyllium husk and/or chia seeds and/or oat bran instead of using flour/cornflour. Just sprinkle it in at the end of cooking and stir and it will soak up the juices and thicken it before you assemble to pie for the final cook in the oven.. The extra soluble fibre in these supplements is really good for your gut health and can help lower cholesterol. Chia seeds are also high in Omega 3 fatty acids, so a bit of a superfood. I have at least 5g of them a day and they really help to keep my gut happy and sorted the constipation I developed when I first went low carb and cut grains from my diet.

I use the same thickening agents in casseroles and stews, Just sprinkle it in and give it a stir. Butternut squash works well in stews and casseroles and you can even use ti to make bubble and squeak or swede works too although it tends to take more cooking. I love butternut squash because it will keep for weeks if not months without going bad if you don't break into it, and they are often reduced and surprisingly versatile. They are nice is curry or roasted as well as in casseroles.

 

[Drummer]

I mash cauliflower and swede using a ricer - I found the ancient device when doing a thorough clean of the kitchen. I put in the stuff to be pressed and put on gentle pressure allowing the liquid to drip out into one bowl, then I change to another bowl and press the dryer stuff through.
It makes a big difference to the texture of the mash to lose that first pressing.
I use it for potato mashing as well, but the result would be dry if I did it the same way, so I just press that through as it comes out of the pan.

 

[Leadinglights]

Just been diagnosed (Hb1Ac 84). I need to sort my diet out.
I love stews and cottage pie, but I need to cut my carbs substantially.
Would love some ideas how to enjoy my favourite food with less carbs.

There are some good menu and recipe ideas in this link with ways for reducing your carb intake. https://lowcarbfreshwell.com/
Lots of options basing meals on meat, fish, eggs, cheese with veg and salads.
Things to be careful of are potatoes, rice, pasta, bread, breakfast cereals as well as obvious cakes, biscuits, (unless home made low carb ones) pastry.

 

[everydayupsanddowns]

Welcome to the forum @Chris the Plodder

I reckon you are on to a good one here. Those sorts of meals can be tweaked and very very tasty alternative versions can be made with a significantly reduced carb load.

But remember, rather like switching to meat free alternatives away from eg meat mince, they won’t be exactly the same taste and texture, so give it time for your palate to adjust.

If going full-on cauli topping is a bit much all in one go you can make hybrid toppings with mixes and blends. Perhaps try mixing a fraction of the potato with mashed swede, or celeriac, or squash?

I guess it depends on whether you’ll find it easier to stick with if you ‘wean yourself off’ the standard recipe, or just go all-in straight away?

The blended toppings I’ve had have actually always been rather tastier and nicer than plain potato, which is rather bland and tasteless by comparison!