Oral Allergy Syndrome Friendly Sweet Potato Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Oral Allergy Syndrome Friendly Sweet Potato Cottage Pie

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Ingredients

4 servings

For the sweet potato topping

2 lbs sweet potatoes, peeled and cut into 1-inch chunks
3 tbsp unsalted butter
¼ cup milk
½ tsp salt

For the filling

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
2 medium carrots, peeled and diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
2 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 lb ground beef
2 tbsp tapioca starch
1 ½ cups chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp salt

For serving

1 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Place the sweet potato chunks in a large saucepan, 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 saucepan. Add the butter, milk, and ½ tsp salt. Mash with a potato masher until smooth and creamy with no large lumps remaining. Set aside.

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