Cottage Pie, Whole30 Compliant

This “spring” weather has been all over the map. We’ve had some rainy dreary days that call for comfort food. This. Is. Comfort. Colonial style cottage pie coming through my commonwealth roots. Switch the original with healthy Whole30 compliant ingredients and you have one happy cook. There is not a scrap left, the whole family inhales this and looks for more. I need to get bigger serving dishes! I love the bright veggies tucked in with the meat. Veggies that I almost always have on hand. The secret in this is the shallots, a secret ingredient until I was an adult?! Tell your kids about shallots, please. The creamy mash,  magic coconut milk and nutritional yeast and the best mash topping!
Something interesting I found out preparing this post. What’s the difference between cottage pie and shepherd’s pie?  The meat…cottage is ground beef and shepherd’s is ground lamb.

5.0 from 1 reviews

Cottage Pie, Whole 30 Compliant

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

This is comfort, classy comfort food with healthy Whole30 compliant ingredients.

Food in Color: Food in Color

Recipe type: Dinner

Cuisine: Whole 30, Gluten Free

Serves: 4-6

Ingredients

• The filling
• 2 medium shallots thinly sliced
• 3 tablespooons ghee
• 1 pound grassfed beef
• 1 teaspoon dried rosemary
• 2 teaspoons tomato paste
• 1 cup sliced carrots
• 1 cup frozen peas
• The mash
• 4 cups frozen mash potatoes (I used Trader Joe's) or you can boil 4 cups of potatoes
• 2 tablespoons ghee
• 1 teaspoon nutritional yeast
• ½ cup coconut milk
• Salt and pepper to taste

Instructions

1. The filling
2. Place ghee in the skillet and let it melt on medium heat
3. Add shallots and allow to soften and become fragrant, about 3 minutes
4. Add the ground beef and allow to brown turning and mixing for about 15 minutes.
5. Ensure that the meat is not pink to be sure it is cooked through.
6. Add the rosemary and tomato paste and stir to evenly combine.
7. Add the carrots and peas and cover to cook for 8 mins or so or until the carrots are soft but still crunchy.
8. The mash.
9. Peel the potatoes and cook in simmering water for 20 minutes until soft when poked with a fork.
10. If using frozen potatoes, add the ghee and coconut to the pan and stir through until combines well and is heated through and creamy.
11. If using boiled potatoes, drain the sauce pan of the water, add the ghee and coconut milk and mash with a fork or masher until well combined. Add salt and pepper to taste.
12. Place the filling in a heat proof dish and spread evenly to cover the bottom. Add the mash on top and use a spatula to spread evenly over the top. Set the oven to broil on high for 5-10 minutes to brown the top. Watch closely to avoid burning the top.

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