Paleo Cottage Pie

A comforting paleo take on a classic cottage pie, made with organic beef mince and plenty of vegetables under a smooth cauliflower and sweet potato mash. It is naturally gluten-free and dairy-free, so it works well for a paleo or grain-free way of eating. If you would like a recipe tailored to your own needs, you can find out more on the consultations page.

Ingredients

• 500 g organic beef mince (you can use turkey or kangaroo mince instead)
• 1 large onion, finely chopped
• 3 tbsp extra virgin olive oil (2 for cooking, 1 for the mash)
• 3 cloves garlic, finely chopped
• 2 stalks celery, finely chopped
• 1 carrot, finely chopped
• 3 large mushrooms, finely chopped
• 2 small zucchini, finely chopped
• 3 large tomatoes (2 finely chopped, 1 sliced for the top)
• 3 cups beef stock or bone broth
• 1 tsp organic Worcestershire sauce (optional, for a deeper flavour)
• 1 tbsp rice flour or corn flour
• 1 whole cauliflower, prepared for steaming
• 3 small organic sweet potatoes, prepared for steaming with skin on
• Salt and pepper, to taste

Method

1. Saute the beef, onion and garlic in a large saucepan until the beef is slightly browned.
2. Add the chopped tomato, zucchini and mushrooms and cook for a couple more minutes.
3. Pour in the stock, reduce the heat and simmer for 10 minutes until all the veggies are cooked. In the meantime, put the sweet potato and cauliflower on to steam.
4. Stir the rice flour through the meat mixture until well combined.
5. Spread the mince and veg over the base of a baking dish.
6. Strain and mash the steamed sweet potato and cauliflower with a tablespoon of olive oil, then season with salt and pepper to taste.
7. Spoon the mash over the meat and spread it evenly, then garnish with sliced tomato and fresh herbs.
8. Bake in a preheated oven at 180C for 15-20 minutes, until slightly browned on top.

Serve with fresh steamed green veg, such as broccoli, for an easy family meal.