Nothing screams comfort food like a cottage pie. This recipe is Whole30 and Paleo compatible and is the perfect dish for winter when you need a comforting meal.
• 2 lbs ground beef
• 1 medium yellow onion, small dice
• 6 garlic cloves, minced
• 1 C shredded carrots
• 1-8oz package sliced mushrooms
• 2 T avocado oil
• 2 C beef broth
• 5 medium sweet potatoes
• 1/3 C full-fat coconut milk
• 2 T ghee
• 2 tsp sea salt
• 1/2 tsp black pepper
1. Heat the oven to 400 degrees. Wash the sweet potatoes and pat them dry. Place them on a sheet pan lined with parchment paper and drizzle with avocado oil. Place in the oven for 25-35 minutes or until cooked through.
2. Add 2 tablespoons of avocado oil to a large sauté pan on medium heat. Add the onion and garlic and cook until the onion is translucent, stirring occasionally to keep the mixture from burning. Add ground beef, chop into small pieces, and cook until the beef is no longer pink.
3. Add mushrooms, carrots, beef broth, and one teaspoon of sea salt. Bring the mixture to a simmer and continue to cook until most of the liquid is gone. Roughly 10 minutes.
4. Transfer the beef mixture to a 9x12 baking dish and set aside.
5. Remove the skins from the sweet potatoes and mash them with the coconut milk, ghee, 1 teaspoon salt, and pepper. (You can use a stand mixer or hand mixer to make easier)
6. Spread the sweet potato mash over the beef mixture and place in the oven. Cook 15-20 minutes.
7. The cottage pie should bubble up around the edges when it is hot and ready to serve.