Cottage pie is the proper name for a shepherd’s pie made from ground beef. Feel free to use lamb in this recipe if you have it. Either way it is 100% AIP compliant and hits all the right notes for comfort food. TIP: White sweet potatoes might be labelled as “Hannah,” “Jersey,” or “Japanese.”
- 2–3 small white sweet potatoes, peeled and cubed (about 1–2 lbs.)
- 2 tablespoons coconut oil, or other cooking fat
- 1/2 teaspoon salt
- 1 pound ground beef
- 1 small onion, finely chopped or grated
- 1 carrot, grated
- 1 parsnip, grated
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger
- 1/2 cup bone broth, plus more if needed for potatoes
- additional salt to taste
- Boil sweet potatoes for about 15 minutes, until very soft. Drain and mash.
- Mix in 1 tablespoon coconut oil and 1/2 teaspoon salt. If potatoes are very thick, add up to 1/4 cup of broth. Set potatoes aside.
- Preheat oven to 425 degrees F.
- In a large skillet over medium-high heat, brown the beef. Remove and set aside.
- Add 1 tablespoon coconut oil to pan and saute onion, carrot, and parsnip for about 10 minutes, until soft.
- Add herbs. Cook until fragrant (about 1 minute).
- Add broth and return beef to pan. Stir to combine and salt to taste.
- Transfer mixture to a small baking dish and top with the mashed sweet potatoes.
- Bake for 25-30 minutes.
- Allow to rest for 5-10 minutes before serving
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Entree