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


  1. Preheat oven to 350 degrees
  2. Poke holes around sweet potato using a fork. Microwave 8-10 minutes, rotating halfway through, until potatoes are tender. Set aside.
  3. Using a large pan or cast iron, cook the beef until brown. Remove with a slotted spoon once done.
  4. 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.
  5. Add all other veggies into the pan and saute for an additional 5 mins on medium, stirring occasionally.
  6. Add in all other pie ingredients, except for the egg whites.
  7. 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.
  8. 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.
  9. When the meat is relatively cool, stir in the egg whites. 
  10. 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.
  11. 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.

My Amazon picks for this recipe: