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
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
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Perfectly Paleo Cottage Pie?
The preparation time for Perfectly Paleo Cottage Pie with sweet potato and carrot mash, ostrich mince & melted cheddar is between 35 and 50 minutes.
What is the total time required to make Perfectly Paleo Cottage Pie with sweet potato and carrot mash, ostrich mince & melted cheddar?
The total time required to make Perfectly Paleo Cottage Pie with sweet potato and carrot mash, ostrich mince & melted cheddar is between 50 and 65 minutes.
How many servings does Perfectly Paleo Cottage Pie provide?
4 servings
What are the main ingredients in Perfectly Paleo Cottage Pie?
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
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?
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
How many calories does Perfectly Paleo Cottage Pie have?
calories
How much fat content does Perfectly Paleo Cottage Pie have?
grams
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