Paleo Sweet Potato Cottage Pie – slow cooked ground beef in a delicious gravy sauce topped with mashed sweet potatoes. This is one of my favourite comfort foods. Perfect for the fall/winter and the cold weather that comes with it!
Cottage pie: one of my favourite warm and hearty meals. Makes you all fuzzy inside – truly one of the best comfort foods. I was purely thrilled when I made the transition to Paleo and knew that this was one of the meals I didn’t have to “give up”.
As you may (or may not) know by now, the Paleo diet is more of an elimination diet – all the foods that are bad for you and you can’t eat versus the ones that are great for you and you can. It takes some real dedication to follow the diet but more commitment to actually sticking to it. It’s why I created this blog, with all these awesome recipes; having worked my way to comfortable, I found that I didn’t have to miss any of the meals I’d foregone and in fact, I began to love cooking more!
It’s a wonderful feeling, making something delicious and knowing exactly what’s in it and how nutritious it is for your body!
The first time I made this Paleo Sweet Potato Cottage Pie, I realised I’d never actually made my own Cottage Pie before. I always bought it from the store – which if it’s any consolation, I know now I cheated myself a number of times. This version is truly delicious, the ground beef is first singed in a pan with olive oil, then you add in the star of the show: gluten free Worcestershire sauce (or coconut amino), plus a few other ingredients. The trick to ensure the meat is bursting with flavour though, is to sort of slow-cook the meat in the oven for an hour.
I’m telling you, that time is totally worth it – the beef is left tender and juicy. A pleasure to indulge in.
Make sure you use some grass-fed/organic beef. I’ve noticed that not only do I not feel ridiculously bloated after eating it, it also seems to carry much more flavour. Weirdly, it just tastes fresher lol.
To not miss out on the cheesy flavour, I add some Nutritional Yeast to the mashed sweet potato. So worth it!
I’ve worked on making sure this recipe is just right for you all to try – let me know what you think? What are your favourite comfort foods?
- 500 g ground beef
- 1 onion diced
- 2-3 cloves garlic minced
- 1 bell pepper diced
- 4 carrots diced
- 4-5 tablespoons gluten free worcestershire
- 1 tablespoon tomato puree
- 1 tablespoon red wine
- 1 tablespoon coconut aminos
- 1 tablespoon honey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried onion salt
- 1/4 teaspoon dried basil
- Pinch of Dried Cumin
- Black Pepper
- Coconut Oil
- 750 g sweet potatoes
- 1/2 teaspoon dried garlic
- 1/2 teaspoon dried rosemary
- 1 tablespoon coconut/unsweetened almond milk
- 1 tablespoon nutritional yeast
- Salt + Pepper to taste
- Preheat your oven to 150C (300F)
- Place two tablespoons of coconut oil in a pan on high heat and add your ground beef. Leave the meat untouched for about 5 minutes.
- Then, break up your ground beef and brown the rest of your meat.
- Once browned (should take 10 minutes in total), drain the beef in a colander.
- Using another pot, add a tabespoon of coconut oil and cook your onion, garlic, pepper and carrots until soft and translucent. Add your meat into the pan.
- Next, add in your Worcestershire, Tomato Puree, Red Wine, Coconut Aminos and Honey.
- Once well incorporated, transfer to a baking dish, cover (with lid or foil paper) and cook for an hour.
- In the last 20 minutes of cooking, place a pot full of water to boil.
- Peel and dice your sweet potatoes and once water comes to a boil, add them in and cook for 10 minutes.
- Check your potatoes by piercing with a fork, if sweet potatoes are soft, take them off the heat and drain.
- In the same pot, mash and add in your Dried Garlic, Rosemary, Milk, Nutritional Yeast and Salt & Black Pepper.
- Now it's time to add the sweet potato to your beef. Using a tablespoon, add big dollops of the sweet potato to cover the area of the dish.
- Then, using a fork, spread the sweet potato out. This method ensures your sweet potato does not sink into the beef.
- Bake for another 15 minutes at 200C (400F)
- Serve and indulge
The bell pepper and carrots are optional, you can also add other root vegetables like Swede into your beef mixture. Picture above is a bigger size portion for 4 people but normal serve would be 6 servings.
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