This dish is super easy to make, and also very convenient to double up and freeze for those days when you run out of time (or energy). I always pack this as our travel food when we take a long-distance flight, or a road- or train-trip. It gives you a variety of foods in one contained, no-mess meal.
Paleo Cottage Pie is extra lovely served with a side salad and fermented vegetables like Kimchi or Sauerkraut.
Prep Time: 20 minutes
Cook Time: 40 minutes
- 4 large sweet potatoes peeled or 2 large sweet potatoes, peeled & ½ butternut squash, peeled
- 500 g ground meat (beef or lamb)
- 1 large onion, chopped
- 1 large zucchini, chopped into small pieces
- 2 medium carrots, peeled & grated
- 2 tablespoons coconut oil
- ½ teaspoon turmeric powder
- ½ teaspoon ginger
- 1 teaspoon dried thyme
- Pinch of black pepper
- 1 teaspoon Himalayan salt or to taste
- Add water to a pot and steam/boil the sweet potatoes or sweet potato- and butternut mixture.
- Once cooked, drain the excess water, and mash it with a masher or fork until completely mashed.
- Add ½ teaspoon Himalayan salt and 1 tablespoon of coconut oil and stir through.
- In a separate pan, add the chopped onion, zucchini and grated carrots with 1 tablespoon coconut oil, turmeric, ginger, thyme, ½ teaspoon Himalayan salt and black pepper and fry over low heat for 10 minutes.
- Add the ground meat to the fried onion mixture and cook for 10-15 minutes or until the meat is done. Don’t overcook!
- In a flat glass oven dish, spread the ground meat stir-fry evenly and layer the sweet potatoes on top.
- Sprinkle herbs and spices like cayenne pepper, salt & basil on top (to taste) and bake for 30-40 minutes at 150C.
- Allow to stand for 15 minutes before serving.
The zucchini and carrots can be chopped in a food processor to save time. The batches that you want to freeze can be frozen unbaked, and then popped into the oven on the day you want to serve it.