Cottage Pie (Paleo, Whole30)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
357 kcal
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Course
Main Course
Cottage Pie (Paleo, Whole30)
Description
The recipe begins by browning ground beef in olive oil, then adding chopped medium carrots, onion, celery, and minced garlic to soften. The addition of tomato paste and vegetable broth binds the filling and adds richness, enhanced with dried oregano, fresh thyme, salt, and freshly ground black pepper. This mixture simmers until most liquids evaporate, concentrating the flavors.
The filling is placed in a skillet or baking dish and evenly topped with six cups of mashed sweet potato, which provides a smooth, sweet contrast to the savory beef and vegetable base. Baking the pie at 350°F for 15 minutes warms the filling and allows the sweet potato topping to set. Optionally, the dish can be broiled briefly to brown the top for added texture.
This dish serves as a wholesome meal option with a mix of sweet and savory flavors and a satisfying combination of textures. The preparation suits those following Paleo and Whole30 diets by using nutrient-dense ingredients.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 lb ground beef
- 3 carrot chopped, medium
- 1 onion chopped, medium
- 2 celery chopped, stalks
- 2 cloves garlic minced
- 3 Tablespoon tomato paste
- ½ cup vegetable broth or water
- 1 teaspoon oregano dry
- thyme fresh
- salt freshly ground
- black pepper freshly ground
- 6 cups sweet potato mashed
Instructions
- Heat oil over medium-high heat in a cast iron skillet. Brown ground beef in the skillet for about 5 minutes.
- Stir in chopped carrots, onion, celery stalks, and minced garlic to the ground beef. Cover and continue cooking, stirring occasionally, for about 10 minutes, or until vegetables are tender.
- Preheat oven to 350 F. Pour in tomato paste and vegetable broth in the skillet and stir everything. Season to taste with dried oregano, fresh thyme, salt and freshly ground pepper. Cover and simmer for a couple of minutes, until most of the juices have evaporated.
- Remove from heat. Even out the vegetable mixture in the skillet, and spread out evenly the leftover mashed potatoes over it. If you are using a narrower baking dish, you might need less mashed potatoes. Make sure the mashed potato topping covers the vegetables.
- Place in the preheated oven and bake for 15 minutes. If you wish, you can place the skillet/baking dish under the broiler for the last 4 minutes. Make sure to watch it closely as it can burn quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 220mg | 9% |
| Potassium | 892mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 24145IU | 483% |
| Vitamin C | 8.8mg | 10% |
| Calcium | 80mg | 8% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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