What are the main ingredients in Perfectly Paleo Cottage Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

What is the nutritional information of Perfectly Paleo Cottage Pie?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Perfectly Paleo Cottage Pie?

STEAMY SWEET POTATO: Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Place the sweet potato chunks and carrot chunks in a colander over the pot. Leave to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Dilute the stock with 60ml of boiling water. MAKE THE FILLING: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion for 3-4 minutes until soft. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant. Stir in the umami-cocktail sauce, cooked chopped tomato, and diluted stock. Simmer for 10-12 minutes until reduced and thickened, stirring occasionally. During the last minute, mix through the peas until heated through. WHILE THE SAUCE IS SIMMERING…: Once the sweet potato and carrot have finished steaming, discard the water and return to the pot. Add ½ of the grated cheddar, a splash of water or milk, and knob of butter or coconut oil (optional). Mash with a fork (or potato masher) until smooth and combined. Season to taste and set aside. ASSEMBLE THE GOODNESS: When the mince mixture has reduced, season and add a sweetener of choice to taste. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top and sprinkle with the remaining cheddar. Bake in the hot oven for 8-10 minutes until the topping is golden – keep a close eye on it to make sure it doesn’t burn! Remove from the oven on completion. COMFORTING NOURISHMENT: Plate up a generous helping of cosy cottage pie and sprinkle over the chopped parsley. Go on, Chef... Indulge!

What should be prepared from my kitchen to make Perfectly Paleo Cottage Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

Perfectly Paleo Cottage Pie

Name: Perfectly Paleo Cottage Pie
Prep time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Butter (optional)

The king of cosy and nourishing! We’ve given this family classic a Paleo spin with a carb-conscious sweet potato and carrot mash to smother its succulent Ostrich mince and tomato centre, topped with a golden crust of melted cheddar cheese.

Perfectly Paleo Cottage Pie

with sweet potato and carrot mash, ostrich mince & melted cheddar

Hands on Time: 35 - 50 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Carrot
Celery Stalk
Celery Stalks
Cooked Chopped Tomato
Free-range Ostrich Mince
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Mature Cheddar
Onion
Onions
Ostrich
Peas
Sweet Potato
Umami Cocktail Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Butter (optional)

Serves 1

STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Place the sweet potato chunks and carrot chunks in a colander over the pot. Leave to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Dilute the stock with 40ml of boiling water.
MAKE THE FILLING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion for 2-3 minutes until soft. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant. Stir in the umami-cocktail sauce, cooked chopped tomato, and diluted stock. Simmer for 10-12 minutes until reduced and thickened, stirring occasionally. During the last minute, mix through the peas until heated through.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato and carrot have finished steaming, discard the water and return to the pot. Add ½ of the grated cheddar, a splash of water or milk, and knob of butter or coconut oil (optional). Mash with a fork (or potato masher) until smooth and combined. Season to taste and set aside.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season and add a sweetener of choice to taste. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top and sprinkle with the remaining cheddar. Bake in the hot oven for 7-8 minutes until the topping is golden – keep a close eye on it to make sure it doesn’t burn! Remove from the oven on completion.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie and sprinkle over the chopped parsley. Go on, Chef... Indulge!

Sweet Potato - 250g
Carrot - 240g
Beef Stock - 5ml
Celery Stalk - 1
Onion - 1
Free-range Ostrich Mince - 150g
Garlic Clove - 1
Umami Cocktail Sauce - 20ml
Cooked Chopped Tomato - 200g
Peas - 40g
Grated Mature Cheddar - 50g
Fresh Parsley - 4g

Download the Recipe

Serves 2

STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Place the sweet potato chunks and carrot chunks in a colander over the pot. Leave to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Dilute the stock with 60ml of boiling water.
MAKE THE FILLING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion for 3-4 minutes until soft. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant. Stir in the umami-cocktail sauce, cooked chopped tomato, and diluted stock. Simmer for 10-12 minutes until reduced and thickened, stirring occasionally. During the last minute, mix through the peas until heated through.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato and carrot have finished steaming, discard the water and return to the pot. Add ½ of the grated cheddar, a splash of water or milk, and knob of butter or coconut oil (optional). Mash with a fork (or potato masher) until smooth and combined. Season to taste and set aside.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season and add a sweetener of choice to taste. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top and sprinkle with the remaining cheddar. Bake in the hot oven for 8-10 minutes until the topping is golden – keep a close eye on it to make sure it doesn’t burn! Remove from the oven on completion.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie and sprinkle over the chopped parsley. Go on, Chef... Indulge!

Sweet Potato - 500g
Carrot - 480g
Beef Stock - 10ml
Celery Stalks - 2
Onion - 1
Free-range Ostrich Mince - 300g
Garlic Cloves - 2
Umami Cocktail Sauce - 40ml
Cooked Chopped Tomato - 400g
Peas - 80g
Grated Mature Cheddar - 100g
Fresh Parsley - 8g

Download the Recipe

Serves 3

STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Place the sweet potato chunks and carrot chunks in a colander over the pot. Leave to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Dilute the stock with 80ml of boiling water.
MAKE THE FILLING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion for 3-4 minutes until soft. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant. Stir in the umami-cocktail sauce, cooked chopped tomato, and diluted stock. Simmer for 12-15 minutes until reduced and thickened, stirring occasionally. During the last minute, mix through the peas until heated through.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato and carrot have finished steaming, discard the water and return to the pot. Add ½ of the grated cheddar, a splash of water or milk, and knob of butter or coconut oil (optional). Mash with a fork (or potato masher) until smooth and combined. Season to taste and set aside.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season and add a sweetener of choice to taste. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top and sprinkle with the remaining cheddar. Bake in the hot oven for 8-10 minutes until the topping is golden – keep a close eye on it to make sure it doesn’t burn! Remove from the oven on completion.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie and sprinkle over the chopped parsley. Go on, Chef... Indulge!

Sweet Potato - 750g
Carrot - 720g
Beef Stock - 15ml
Celery Stalks - 3
Onions - 2
Free-range Ostrich Mince - 450g
Garlic Cloves - 3
Umami Cocktail Sauce - 60ml
Cooked Chopped Tomato - 600g
Peas - 120g
Grated Mature Cheddar - 150g
Fresh Parsley - 12g

Download the Recipe

Serves 4

STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Place the sweet potato chunks and carrot chunks in a colander over the pot. Leave to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Dilute the stock with 100ml of boiling water.
MAKE THE FILLING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion for 5-6 minutes until soft. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes until browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant. Stir in the umami-cocktail sauce, cooked chopped tomato, and diluted stock. Simmer for 15-20 minutes until reduced and thickened, stirring occasionally. During the last minute, mix through the peas until heated through.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato and carrot have finished steaming, discard the water and return to the pot. Add ½ of the grated cheddar, a splash of water or milk, and knob of butter or coconut oil (optional). Mash with a fork (or potato masher) until smooth and combined. Season to taste and set aside.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season and add a sweetener of choice to taste. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top and sprinkle with the remaining cheddar. Bake in the hot oven for 10-15 minutes until the topping is golden – keep a close eye on it to make sure it doesn’t burn! Remove from the oven on completion.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie and sprinkle over the chopped parsley. Go on, Chef... Indulge!