By, Chef Kirsten Helle Sandoval, Mesa de Vida
I often turn leftover stew into cottage pie the next day. Basically, savory, tender, gravy-coated meat and
vegetables get slathered with mashed potatoes = that is cottage pie! (Shepherds’ pie is the same thing,
but it is always made with lamb. Cottage pie is the same recipe, but it only uses meat other than lamb.)
This easy recipe is given a healthier twist with more veggies and a boost of nutrition by using bone broth to
make the gravy, combining sweet and white potatoes for the topping, and taking the flavor profile on a
little global tour just by switching the cooking sauce (or seasonings).
Using ground meat or diced sausages allows you to get this meal on the table in less than 40 minutes.
Our thanks to February 2024 Featured Chef, Kirsten Sandoval for this tasty recipe!
- 1 lb ground meat or diced sausages (US Wellness Meats ground protein of choice, or lamb, beef, or
- 1 cup diced cabbage
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 1 bottle Mesa de Vida Creole, Moroccan, Mediterranean, or Latin-Inspired Meal Starter Sauce (or
substitute any seasoning you like)
- 1 Tb flour (use brown rice flour for a gluten-free option)
- 1 cup broth or bone broth
- Salt to taste
- 2 cups prepared mashed potatoes (any way you like them, but I like to mix half sweet and half white
- In a large skillet, if using ground meat, cook and crumble over medium-high heat until fully cooked. If
using diced pre-cooked sausage, just proceed with the recipe.
- Add the vegetables and Mesa de Vida cooking sauces (or seasoning blend of your choice), and cover.
- Cook over low heat until the carrots and cabbage are tender, about 10 minutes.
- Sprinkle the flour over the mixture and stir to combine.
- Pour in the broth and raise the heat to medium-high.
- Cook, stirring constantly, until the sauce thickens to cling to the meat and vegetables.
- Transfer this mixture to a heat-safe dish if you like, or proceed in the same pan if you’re using an oven-
- Spread the warm mashed potatoes over the mixture and place under the broiler for five or so minutes to
get browned and bubbly.
- Serve and enjoy!
This recipe is perfect for the chilly season and will definitely fill you up. We enjoyed the unique twist on a traditional dish and highly recommend bookmarking it. For more inspiration, check out our USWM Discover Blog!
Meet Kirsten Helle Sandoval, the founder and C(hef)EO of Mesa De Vida – a line of globally inspired, healthy meal starter sauces and this month’s USWM Featured Chef. Kirsten’s passion for cooking stems from her decision to take control of her health, which has blossomed into a professional career as a private chef, nutritional consultant to professional athletes, and now a successful business owner. Kirsten is a mother, wife, and lover of merging healthy recipes with globally-inspired flavors, all while keeping an eye on the budget. Kirsten says that with healthy protein and a great sauce, you just cannot go wrong! Make sure to follow Kristen at IG | FB | TikTok