Cottage Pie (Paleo, Whole30)

Ingredients

• 15 ml (1 tablespoon)extra virgin olive oil
• 454 g (1 lb)minced beef
• 3 mediumcarrots, chopped
• 1 mediumonion, chopped
• 2 stalkscelery, chopped
• 2 clovesgarlic, minced
• 45 ml (3 tablespoons)tomato purée
• 120 ml (½ cup)vegetable stock or water
• 1 teaspoondried oregano
• to tastefresh thyme
• to tastesalt and freshly ground black pepper
• 1.4 litres (6 cups)mashed sweet potatoes

Instructions

1. 1

   Brown the beef

   Heat the oil in a cast-iron skillet over medium-high heat. Add the minced beef and brown it for about 5 minutes.

2. 2

   Cook the vegetables

   Stir the carrots, onion, celery and garlic into the beef. Cover and cook for about 10 minutes, stirring occasionally, until the vegetables are tender.

3. 3

   Season the filling

   Heat the oven to 180°C (350°F). Add the tomato purée and vegetable stock to the skillet and stir. Season to taste with dried oregano, fresh thyme, salt and freshly ground black pepper. Cover and simmer for a couple of minutes, until most of the liquid has evaporated.

4. 4

   Add the topping

   Take the skillet off the heat and level the vegetable mixture. Spread the leftover mashed sweet potatoes evenly over the top, making sure they cover the filling. You may need less topping if you are using a narrower baking dish.

5. 5

   Bake the pie

   Bake in the preheated oven for 15 minutes. For a more browned top, put the skillet or baking dish under the grill for the final 4 minutes if you wish, watching it closely so it does not burn.

What is cottage pie?

Cottage pie is a British-style baked dish of savoury minced beef and vegetables beneath a potato topping. This version gives the classic format a sweet potato finish and cooks the filling in one skillet before baking.

The beef, tomato purée and herbs make a savoury base, while the sweet potato topping softens and warms through in the oven. The skillet method also means fewer dishes to wash.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 16g protein, 33g carbs, 17g fat.

The minced beef contributes much of the protein and fat, while the sweet potato topping and vegetables provide most of the carbohydrate. Serve a portion with leafy salad or extra green vegetables to round out the plate.

Build a tender filling

Beef: Brown it first to build flavour and give the filling a savoury base.

Vegetables: The chopped carrots, onion and celery cook with the beef until tender. Keep the pieces fairly even so they soften at a similar pace.

Aromatics: Garlic, oregano and fresh thyme season the filling, while tomato purée adds depth.

Let excess liquid cook off

Once the stock and tomato purée are stirred in, simmer the covered mixture for a couple of minutes, until most of the juices have evaporated. This helps keep the sweet potato topping from becoming watery.

The filling should still look moist, but should not be swimming in liquid. If a lot remains, continue simmering briefly and check again.

Spread the topping evenly

Sweet potato: Use mashed sweet potatoes that are soft enough to spread. If they are cold or firm, loosen them before adding them to the skillet.

Coverage: Spread the mash right to the edges so it forms an even layer over the vegetables. A narrower dish may need less topping than the full amount listed.

Check the finish

Bake at 180°C (350°F) for 15 minutes, as directed. The filling is already cooked on the hob, so baking heats the assembled pie through.

For a more coloured top, grill it for the final 4 minutes. Keep a close eye on it, as the topping can burn quickly under the grill.

Serve it as a meal

The pie combines meat, vegetables and a starchy topping in one dish. Serve it with a crisp green salad or a side of steamed greens for a fresh contrast.

Let it stand briefly after baking so the filling settles and is easier to spoon out. Divide it into six portions for the stated yield.

Recipe notes & tips

• Chop the carrots, onion and celery to a similar size so they cook evenly.
• Use a skillet that is suitable for both the hob and oven to keep the recipe to one pan.
• Stir the filling now and then while the vegetables cook to prevent sticking.
• Taste the filling after simmering and adjust the seasoning before adding the topping.
• Watch continuously if you use the grill for the final 4 minutes.

Variations

• Use water: Swap the vegetable stock for water, as allowed in the recipe.
• Change the herbs: Adjust the balance of oregano and fresh thyme to suit your taste.
• Choose a baking dish: Transfer the filling to a narrower ovenproof dish and use only enough mash to cover it.
• Add extra vegetables: Include more of the listed carrots, onion or celery for a vegetable-heavy filling.
• Skip the grill: Bake for 15 minutes without grilling for a softer, unbrowned topping.

Common mistakes to avoid

• Crowding the pan: Use a skillet large enough for the beef and vegetables to cook evenly.
• Leaving excess liquid: Simmer until most of the juices have evaporated before adding the topping.
• Uneven topping: Spread the mash to the edges so the filling is covered throughout.
• Using too much mash: A narrow baking dish may need less than the full amount listed.
• Walking away from the grill: Keep watch during the final 4 minutes because the topping can burn quickly.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot throughout, either in the oven or in the microwave.

Frequently asked questions