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If you’re looking for a hearty main dish recipe that is gluten-free, paleo, and Whole30-friendly, then you’ll love this delicious Cottage Pie. Past USWM Featured Chef Carrie Forrest shares this tasty dish featuring grass-fed ground beef.

Recipe Author: Carrie Forrest of Clean Eating Kitchen

USWM Shopping List: Grass-fed Ground Beef, Broth, Ghee or Butter

Prep Time: 45 min
Cook Time: 35 min
Serves: 8

Cottage Pie

PHOTO CREDIT: Carrie Forrest of Clean Eating Kitchen

Ingredients

For the meat and vegetable layer:
  • 2 tablespoons, water
  • 12 ounces chopped butternut squash
  • 1/2 onion, chopped
  • 2 cups chopped celery (from about one large head)
  • 2 teaspoons dried herb blend
  • 1 teaspoon avocado oil or olive oil
  • 2 pounds grass-fed ground beef
For the mashed potato layer:
  • 1 pound white, red, or gold potatoes
  • 1 cup broth or water
  • 3 tablespoons ghee or butter
  • ¼ cup unsweetened almond milk
  • Salt and pepper, to taste

 

Instructions

For the meat and vegetable layer:
  1. Add the water to a large non-stick skillet over medium heat.
  2. Next, add the butternut squash, chopped onion, chopped celery, dried herbs, and water to the meat. Stir to combine.
  3. Place a cover on the skillet and reduce the heat to low. Cook for an additional 7-10 minutes, or until the butternut squash can be easily pierced with a fork.
  4. Carefully pour the vegetable mixture into a mixing bowl and set aside.
  5. Next, add the avocado oil to the skillet over medium heat.
  6. Once the oil has heated, add the ground beef and use a wooden spoon to break up the meat.
  7. Cook the meat for about 5-7 minutes, occasionally stirring to prevent it from burning.
  8. Once the meat has finished cooking, pour the vegetables into the skillet and stir to combine. This is your meat and vegetable layer.
  9. Transfer the meat and vegetables to a glass bowl and refrigerate until you are ready to make the Cottage Pie.
For the mashed potato layer:
  1. Scrub the potatoes and cut them in half.
  2. Add the potatoes to the base of a pressure cooker, along with the water.
  3. Lock on the lid and push the button for pressure cooking. Set the time to 12 minutes.
  4. Once the cooking time is complete, use the natural-release or quick-release to unlock the lid.
  5. Use a potato masher to carefully mash the potatoes.
  6. Add the ghee and stir until combined.
  7. Pour in the almond milk and give the potatoes one final stir.
  8. When you are ready to bake the Cottage Pie, preheat your oven to 350 degrees.
  9. Spray a large casserole dish with non-stick cooking spray.
  10. Add the cooked meat and vegetables into the casserole dish. Spread a layer of mashed potatoes on top.
  11. Bake the Cottage Pie for 30-35 minutes in the oven. Serve hot.
See the original post at CleanEatingKitchen.com or visit Carrie’s Featured Chef Page

Carrie ForrestMeet The Chef

Carrie Forrest is the creator of the blog, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and resources. Carrie is also the host of the Clean Eating for Women podcast, featuring interviews with health experts and influencers, along with stories from her own health journey. Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and cancer.

Carrie’s work inspires women to take control over their health, with a focus on holistic and natural healing. Find Carrie online at her website, www.cleaneatingkitchen.com, or on Instagram and Facebook @cleaneatingcarrie.

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