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Paleo Cottage Pie

Prep Time20 minutes
Cook Time40 minutes

Ingredients

  • 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

Instructions

  • 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.

Notes

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.