Paleo Cottage Pie

Paleo Cottage Pie

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.

Paleo Cottage Pie

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.

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