Paleo Cottage Pie recipe

Serves: 4
Prep time: 20-minutes
Cook time: 40-minutes

600g Beef Mince (10% fat)
1 Small Onion
150g Carrot
450g Mixed Vegetables from the following: Celery, Leek, Courgette
1 Knorr Beef Stock Cube
Fresh Parsley
680g Sweet Potato
30g Coconut Oil (melted)
SPICES: Salt & Pepper, Sprinkle of Ground Nutmeg
400g Broccoli (100g per serving)
Optional – 1/2 tsp Xanthan Gum

What you will need:
1 x Non stick frying pan
1 x Saucepan
Pryex heat proof dish
Pre-heated oven: 375°F/190°C/Gas 5
1 x Steamer

How to make:

  1. Pre-heat oven to above temperature.
  2. Add mince to frying pan & cook on a medium heat. Once fat starts to liquidise add in onion and carrot to soften. After 5 minutes add in mixed veg, stock cubes, fresh parsley & spices, simmer for 5-10minutes.
  3. Prepare sweet potato (wash & chop; skins on optional), add to saucepan with boiling water. Boil until completely soft. Strain & mash with melted coconut oil (microwave for 1 minute on high heat in bowl).
  4. Back to frying pan: When mince lightly browns & liquid slightly thickens (add xanthan gum if not thickening) add to base of heat proof dish.
  5. When mince has been evenly distributed, top with mash sweet potato. Place in oven and cook for 40 minutes.
  6. Steam broccoli.
  7. Once cottage pie is cooked & broccoli soft, serve hot.

Storing Suggestion:
This recipe is ideal to freeze, defrost & reheat. Still tastes great!

Ingredients Suggestion:
You could use 640g of yams with this recipe instead of 680g sweet potato, or use half & half.

Paleo Cottage Pie recipe

Click to view the end result!