Whole 30 Paleo Sweet Potato Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the topping

2 lbs sweet potatoes, peeled and cut into 2-inch chunks
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
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
2 tbsp tomato paste
1 tbsp coconut aminos
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 cup beef broth
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!