Cottage Pie, Whole 30 Compliant
Prep time
Cook time
Total time
This is comfort, classy comfort food with healthy Whole30 compliant ingredients.
Food in Color:
Recipe type: Dinner
Cuisine: Whole 30, Gluten Free
Serves: 4-6
  • 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
  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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