This delightfully comforting Paleo Cottage Pie is easy to make and eat! You can substitute cauliflower puree for the sweet potato if you like, making this a delicious low carb main dish that the whole family will love!
I actually made and photographed this Paleo cottage pie recipe last winter when we were living in New York and comfort food was LIFE. By the time I was getting around to posting it though, we were planning our move to Belize and it was already spring and I wanted to eat all of the pretty strawberry and lemon things before we moved!
Thus this delicious Paleo cottage pie went into my “to be blogged” folder until it was finally the perfect time to share it – and today is that day!
We are up in the states right now – New Hampshire this morning to be exact, and the crisp weather makes me want all of the comforting things. If that’s also your current situation then you need to make this Paleo Cottage Pie ASAP!
We loved it with the sweet potato, and the tarragon perfectly complemented the earthy sweetness of it. If you’re making it with cauliflower puree to keep the carbs down, then I recommend fresh thyme or even just parsley instead of the tarragon mixed into the mash, since you won’t have that natural sweetness going on. Either way it will be fantastic!
I used sour cream in this version, which gave the filling a velvety stroganoff feel, but if you’re really strict Paleo and dairy free, then you can use coconut milk and the slight sweetness of that will work well with the sweet potato topping.
To make this Paleo cottage pie Whole 30 compliant, you can use the coconut milk, omit the wine, and replace the butter with ghee – still awesome and super comforting!
In other news, we have been in the states since October 6th and won’t get back to Belize until the 31st! We are having fun hitting all of our old favorites in the Northeast (NYC, Portsmouth NH, Freeport ME so far) and enjoying the incredible fall foliage. Also SHOPPING (I missed you Target!) and all the delicious food that we can’t get down in Belize!
We head back to CT on Monday and then fly down to Atlanta on Thursday to spend 10 days in the North Georgia mountains with family and friends. It’s an awesome trip and a nice break from the smallness of island life – though I’m looking forward to getting back to the beach and our kitties at the end of the month!
Anyhoo, I’ve got some truly delicious recipes already photographed from before I left, and I’ll share them as I can over the next couple of weeks – but if I’m being honest it will probably be sporadic as it’s hard to find the time and motivation to work if you know what I mean! #bloggerproblems
In the meantime, make this Paleo cottage pie – it’s awesome!
Oh and don’t forget to enter my Instant Pot Giveaway this month for your chance to be one of FIVE winners of my favorite appliance EVER!
Easy Cottage Pie
This hearty and comforting take on Cottage Pie is perfect for those chilly fall nights! Paleo and Gluten Free!
- Yield: 4 1x
- Category: Paleo Main Dish Recipe
- Cuisine: English
- For the filling:
- 1 pound beef sirloin tips
- 1/2 teaspoon kosher salt
- 1/4 ground black pepper
- 1/4 teaspoon garlic powder
- 1 cup sliced onions
- 2 tablespoons butter (Ghee if Whole 30)
- 1 cup sliced mushrooms
- 1 additional tablespoon butter
- 1/2 half cup dry red wine (omit for Whole 30)
- 1/2 half cup water
- 1 tablespoon fresh parsley, chopped
- 1/4 quarter cup sour cream (or coconut milk if strict Paleo or Whole 30)
- For the topping:
- 4 cups puréed sweet potato
- 3 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon minced tarragon
For the filling:
- Season the beef with salt, pepper, and garlic powder.
- Brown the beef in a heavy bottomed sauté pan until seared on all sides. Remove the meat from the pan and set aside.
- Add 2 Tbsp of butter and onions to the pan and cook for five minutes or until onions are soft. Remove the onions from the pan and set aside.
- Add the mushrooms and the additional 1 Tbsp butter and sauté for four minutes or until golden brown and soft.
- Add the wine and water to deglaze the pan and cook for three minutes.
- Return the meat and onions to the pan with the mushrooms.
- Add the parsley and sour cream (or coconut milk), stirring well until creamy.
- Season to taste with salt and black pepper.
For the topping:
- Mix the mashed sweet potato (or cauliflower puree if using,) butter, salt-and-pepper and minced tarragon together.
- Place the meat mixture in a buttered oven proof casserole dish, and spread evenly to cover the bottom.
- Spoon the sweet potato (or cauliflower) mixture onto the top, and spread so all of the meat mixture is covered.
- Bake for 20 minutes at 375°F and then finish in the broiler for two minutes or until the top is golden brown.
- Serve hot, garnished with more fresh parsley if desired.
I will update with the nutrition info as soon as I get a chance!
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