Paleo Cottage Pie

A classic English comfort food dish, cottage pie is like a cozy blanket on a cold night and, whenever made, earns me a big hug and "Ah, nice one Swee'art!" from The Brit. While not a weekly staple in our house, whenever it is made, it is always easy, filling, delicious and everyone is happy!

Cottage pie is the beef (usually ground) version of Shepherd's Pie, which is traditionally made with lamb. Both recipes are topped with A LOT of mashed white potatoes and often include sauces and gravies that can have a lot of sugars in them. I have ommited both from my recipe but this is a version that you are sure to still love!


Pie Filling:

2 tablespoons coconut oil

1 small white onion, diced

3 cloves garlic, minced or pressed

1 lb. ground beef (I always like to use organic grass-fed as it is free from hormones and unhealthy additives which are found in conventional beef)

2 large carrots, diced

2 stalks celery, sliced

1 teaspoon black pepper

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon basil

1/2 tsp. or 3-4 grinds of sea salt

3/4 cup beef broth (can use vegetable)

1/2 can organic tomato sauce

Mashed Potato Topping:

3 large (4 medium) sweet potatoes (for a more traditional "white potato" look, you can use white fleshed sweet potatoes, peeled and cubed

1/4 tsp. garlic

1/2 tsp. rosemary

Himalayan pink salt to taste

1/4 cup coconut milk or your non-dairy milk of choice (adjust more or less as needed for a creamy but not runny consistancy)


1. Preheat oven to 350 degrees F

2. Boil cubed potatoes in large stockpot of salted water for 20 minutes or until fork tender

3. Saute chopped onion, celery and carrot over medium-high heat in the 2 tablespoons of coconut oil

4. Add the ground beef and garlic to the vegetable mixture along with all the other seasonings (I love lots of seasoning as I'm sure you could probably tell by the amounts listed above. I like it really savory and with lots of flavor but use what you like to suit your individual tastes) and pan-fry until the beef is cooked through.

5. Next stir tomato sauce and beef broth into the mixture.

6. Simmer together, covered on a medium-low heat for 10 minutes.

7. Meanwhile, drain the potatoes if you haven't already and mash them with the coconut milk.

8. Add the seasoining to the potatoes and stir together and set aside.

9. Spoon the meat mixture into an oven-safe casserole or pie dish

10. Gently spoon the potatoes over the meat mixture so that it sits on top and then bake in the oven for 30 minutes.

**If you prefer a more browned top to your potatoes, you can put them under the broiler for about 3 minutes--just keep an eye on it so that the potatoes don't burn!


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