Friday, September 20, 2013

Recipe - Cottage Pie

This is my most made paleo recipe.  The kid requests this often, and it's just so perfect for fall.  I love all of the flavours in this.  When the mash gets a crust on it, it is pretty much the thing that dreams are made of.  This recipe is adapted from Well Fed.

You'll need:
1 batch cauliflower and sweet potato mash
1.5 Tbsp coconut oil
1 medium onion, diced
2 carrots, diced
2 cloves garlic, minced
2 pounds ground beef (or lamb)
1 tsp salt
1 tsp black pepper
1 Tbsp tomato paste
1 cup chicken broth
1 tsp coconut aminos
1 tsp dried rosemary
1/2 tsp dried thyme
paprika, to garnish

Preheat the oven to 400*F.





In a large skillet over medium-high heat, melt the coconut oil.











Add in the carrot and onions, and cook until the veggies are soft and the onions are translucent; about 7 minutes.
















Add the garlic and stir until fragrant, about 1 minute.














Crumble the ground beef into the pan and break it up with a wooden spoon.  Saute until it's cooked through and brown, about 10-15 minutes. Season with salt and pepper.











Add the tomato paste, broth, coconut aminos, rosemary and thyme.  Bring to a boil and then reduce the heat to a simmer until most of the liquid has evaporated, about 15 minutes.









Set the pan aside and allow it to cool for 15 minutes.  While cooling, scramble the egg whites until their are frothy and mix them into the cooled meat mixture.









Spread the meat mixture into a 12"x6" pan (I used a large dutch oven to make mine).  With a rubber spatula, spread the cauliflower and sweet potato mash on top of the meat.  Drag the tines of a fork through to create a fancy pattern.  Sprinkle with paprika, if you choose.











Place the pan in the middle of the oven and bake for 30 minutes or until the top begins to brown.  Allow it to cool for 5-10 minutes before serving.








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1 comment:

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