Cottage Pie

The first few times I posted this dish on Instagram, I’ve mistakenly called it ‘Shepherd’s Pie’ but technically, that is made with lamb. My dish makes use of ground beef and is appropriately called a Cottage Pie. Whew! I’m just glad I have not made this major faux pas while ordering it at a British pub!

This recipe has been part of my dinner rotation during my pre-Paleo days and I only had to  tweak it a little bit to make it Paleo compliant while retaining its comfort food quality. It is flavored entirely with simple herbs such as thyme and rosemary then topped with a rich and fluffy cauliflower mash that has the same texture and consistency as regular potatoes. We like to eat it piping hot and topped with dashes of tabasco sauce for a good tangy kick!

cottage_pie

5.0 from 1 reviews

Cottage Pie
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 lbs grass fed ground beef
  • 1½ cups shredded carrots
  • 1 cup sweet onion, chopped
  • 1 cup bone broth
  • ⅛ cup coconut flour
  • 2 tbsp dried thyme, crushed
  • 2 tbsp dried rosemary, crushed
  • salt and pepper to taste
  • 1 head cauliflower
  • ¼ cup full fat coconut milk
  • 2 tbsp ghee
Instructions
  1. Preheat oven to 400ºF.
  2. Chop cauliflower into pieces and boil until tender. Place in a food processor, add coconut milk, ghee, salt and pepper and puree until light and fluffy. Se aside.
  3. On a cast iron pan over medium high heat, sauté ground beef with carrots and onions. Cook until browned.
  4. Add bone broth, thyme, rosemary and coconut flour to the meat. Simmer until the mixture has thickened. Season with salt and pepper.
  5. Transfer to an ovenproof baking dish and spread the cauliflower mash evenly on top of it.
  6. Bake for 25 minutes then broil for an additional 10 minutes to give it a nice golden brown crust.
  7. Serve hot.

 

 

 

10 thoughts on “Cottage Pie

  1. This looks awesome! I love the idea of using cauliflower mash on top. Have you ever thought of doing a cauliflower/parsnip mash? I haven’t tried it yet, but I thought it sounded good. Thanks for the recipe!
    -Erin

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