Sweet Potato Cottage Pie
If you saw yesterday's post, you knew I had a healthy, Whole30 approved recipe coming today. If you missed my post, check it out here.
Whole30 doesn't allow sweets which means I'm cranky and irritable. Just kidding! Fortunately, I (knock on wood) haven't had any massive cravings! What it does mean is that I can't have any dessert, including delicious pie. Since I can't have pie for dessert on the Whole30, I'm eating pie for dinner!
I really, really enjoy the taste and concept of Cottage Pie. Combining two of my favorite things, potatoes and beef, is a magnificent idea. Although white potatoes have the "OK" on Whole30, I generally try and stick with sweet potatoes which I find works better for me. This recipe is my take on a paleo friendly cottage pie that will still give you all the feels, flavor and comfort of a traditional one.
Sweet Potato Cottage Pie
Total Time: 1 hour
Yields: 6-8 servings
2 lbs ground beef
1 white onion, diced
2 lg carrots, diced
4 celery stalks, diced
2 tbsp tomato paste
1 cup beef or veggie broth
3 tsp coconut aminos
3 cloves garlic, minced
2 tsp salt
1 tsp each: thyme, basil
¾ tsp each: crushed rosemary, paprika
pepper to taste
3 egg whites, whisked
Potato Mix Ingredients:
3 sweet potatoes
1/4 cup coconut milk
1 tsp salt
- Preheat oven to 350 degrees
- Poke holes around sweet potato using a fork. Microwave 8-10 minutes, rotating halfway through, until potatoes are tender. Set aside.
- Using a large pan or cast iron, cook the beef until brown. Remove with a slotted spoon once done.
- Using the same pan, melt 1-2 tbs coconut oil on med-low. Add in onions and garlic. Stir frequently until the onions start to soften.
- Add all other veggies into the pan and saute for an additional 5 mins on medium, stirring occasionally.
- Add in all other pie ingredients, except for the egg whites.
- Allow to simmer for 10-15 minutes, stirring occasionally, until almost all the liquid is gone. Then, remove from the heat and let cool for 10 minutes.
- While cooling, scoop your sweet potatoes and mash in a small bowl until textured to your liking. I like to mash with a fork and then use a hand mixer to really smooth it out. Once it is smooth, stir in your coconut milk and salt.
- When the meat is relatively cool, stir in the egg whites.
- Transfer the pie mixture to an 8x11 casserole dish. Then drop the potato across the top of the meat and use the back of a spoon to gently spread it fully across the top.
- Bake in the oven for 35 minutes until the potato peaks have started to slightly brown. Remove and let cool for 10 minutes before digging in.
Notes: This recipe will work with all variations of sweet potato and/or white potato if you prefer.