Cottage pie is the kind of deeply satisfying, cold-weather comfort food that can feel off-limits once you've cut out grains, dairy, and legumes — but this version proves otherwise. The filling is built on ground beef, diced carrots, celery, and onion, all simmered in a savory beef broth sauce thickened with arrowroot starch instead of flour. Coconut aminos and tomato paste add a rich, umami depth that makes the whole thing taste like it's been cooking for hours. Instead of the classic buttery mashed potato crown, sweet potatoes mashed with coconut oil create a naturally sweet, creamy topping that caramelizes beautifully in the oven. Every ingredient here is clean and whole-food, so there's no need to scrutinize labels or swap anything out. It makes six generous servings, which means it's just as practical for a weeknight family dinner as it is for meal prepping through the week. Let it rest for a few minutes before you dig in — the filling sets up perfectly and every scoop holds together like a dream.
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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.
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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