The first few times I posted this dish on Instagram, I’ve mistakenly called it ‘Shepherd’s Pie’ but technically, that is made with lamb. My dish makes use of ground beef and is appropriately called a Cottage Pie. Whew! I’m just glad I have not made this major faux pas while ordering it at a British pub!
This recipe has been part of my dinner rotation during my pre-Paleo days and I only had to tweak it a little bit to make it Paleo compliant while retaining its comfort food quality. It is flavored entirely with simple herbs such as thyme and rosemary then topped with a rich and fluffy cauliflower mash that has the same texture and consistency as regular potatoes. I like to eat it piping hot and topped with dashes of Tabasco sauce for a good tangy kick!
Cottage Pie
Ingredients
- 2 cauliflower heads
- 1/2 cup full fat coconut milk
- 3 tbsp ghee
- salt and pepper to taste
- 2 lbs grass fed ground beef
- 1 1/2 cups shredded carrots
- 1 cup sweet onion chopped
- 1 cup bone broth
- 2 tbsp dried thyme crushed
- 2 tbsp dried rosemary crushed
- 2 tbsp coconut flour
- salt and pepper to taste
Instructions
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Preheat oven to 400ºF.
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Chop cauliflower into pieces and boil until tender. Place in a food processor, add coconut milk, ghee, salt and pepper and puree until light and fluffy. Set aside.
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On a cast iron pan over medium high heat, sauté ground beef with carrots and onions. Cook until browned.
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Add bone broth, thyme, rosemary and coconut flour to the meat. Simmer until the mixture has thickened. Season with salt and pepper.
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Transfer to an ovenproof baking dish and spread the cauliflower mash evenly on top of it.
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Bake for 25 minutes then broil for an additional 10 minutes to give it a nice golden brown crust.
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Serve hot.
Matt @ The Athlete's Plate says
This looks delicious!
Tiffany says
Making this! Yummy!
Little E's Kitchen says
This looks awesome! I love the idea of using cauliflower mash on top. Have you ever thought of doing a cauliflower/parsnip mash? I haven’t tried it yet, but I thought it sounded good. Thanks for the recipe!
-Erin
Jenny says
I haven’t tried the cauliflower/parsnip combo but that sounds lovely! Thanks for the suggestion Erin, I may just have to try that next time 🙂
Little E's Kitchen says
If you try it, let me know how it tastes! Thanks!
-Erin
Laura | My Little Gourmet says
I’ve made a similar Fish Pie using cauliflower mash and my kid loved it. I’m liking your use of coconut milk in the mash…can’t believe I’ve never thought of that! Thanks for the great recipe!
Jenny says
Thanks Laura! Yes the coconut milk makes the mash extra creamy. Your fish pie sounds interesting!
Jess @ PaleoJess says
Yum!! Love cottage pie!
Kelly says
Did you serve this in ramekins? If not, what size baking dish did you use?
Jenny says
I served the excess filling using ramekins but I used a 10×15 rectangular pyrex baking dish for this recipe