Fish Free Paleo Sweet Potato Cottage Pie
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Learn more →Ingredients
6 servings
For the topping
- 2 lbs sweet potatoes, peeled and cut into 2-inch chunks
- 3 tbsp coconut oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 ½ lbs ground beef
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 2 tbsp tomato paste
- 1 tbsp coconut aminos
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 cup beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tbsp arrowroot starch
- 1 cup frozen peas
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 400°F (200°C). Place the sweet potato chunks in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until completely tender when pierced with a fork, about 15–18 minutes. Drain well.
- 2
Return the drained sweet potatoes to the pot. Add 2 tbsp of the coconut oil, the 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth and no large lumps remain. Set aside.
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