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Cottage PIe

Ingredients

  • 3 Russett Potatoes
  • 1 lb Grass-Fed Ground Beef
  • 1 Yellow Onion Finely chopped
  • 3 Carrots Peeled and finely chopped
  • 2 T Tomato Paste
  • 1 Clove Garlic Finely chopped or grated
  • 1 tsp Fresh Thyme Substitute with a pinch of dry thyme
  • 1 tsp Fresh Rosemary Substitute with a pinch of dry rosemary
  • 3 T Ghee
  • 2 T Arrowroot Powder
  • 2 T Worcestershire Sauce Use coconut aminos to be Whole30 compliant
  • 1 cup Beef Bone Broth or Beef Stock
  • 1/2 cup Frozen Peas
  • 1/4 cup Unsweetened Almond Milk

Instructions

  1. Peel and chop potatoes into chunks and boil in water under tender.

  2. While the potatoes are cooking, brown the grass-fed ground beef. Remove from pan and drain on a paper towel.

  3. Add onion to the drippings of the ground beef and cook until translucent

  4. Add carrots to onions and cook until carrots are tender

  5. Add finely chopped/grated garlic and stir in tomato paste. Let simmer for 1 minute

  6. Add the ground beef back to the veggie mix and stir well

  7. Add 2 T of the ghee and arrowroot powder to the pan and stir until arrowroot powder is mixed in.

  8. Add Worcestershire Sauce and Beef Stock. Stir well and allow the sauce to thicken stirring occasionally.

  9. Add the peas and continue to simmer until the meat mixture has a thick gravy

  10. While the meat mixture is simmering, drain the potatoes and mash up with 1 T of the ghee and 1/4 cup of almond milk.

  11. Gently spread the mashed potatoes on top of the meat mixture and serve!

Recipe Notes

For fun, you can add 1 egg to the potatoes, mix it up well.  Spread the potatoes on the cottage pie and then broil until the potatoes get golden brown.  I usually do this but it is not required and doesn't make the dish taste any different.  It just makes it pretty!