Cottage Pie – Paleo friendly

Over the Christmas holidays my mother-in-law made me the most delicious cottage pie I’ve ever tasted! She went to great lengths to make sure it was all paleo friendly and it was so good I’ve already made it twice since then. I’ll be honest and admit that I’ve never really been a big fan of cottage – or shepherds pie (and didn’t even know what the difference was between them, ha! – my friend Louise recently gave me the heads up: shepherds pie is made with lamb and cottage pie is made with beef)… anwyhoo this is unlike anything I had ever tasted, it was so yummy!

The MIL used mince veal and added peas into the mixture, but I made mine with minced beef simply because that’s all I could find in the superstore. I also omitted the peas as im not meant to eat them. The first time round I added chicken meat from a leftover roasted chicken (like the MIL did). However, because the pie I made was so big we had leftovers and you’re not meant to reheat chicken more than once. We did though (and I ended up being sick!) so the second time I made it I used raw chicken breast.

Don’t be worried about using left over chicken if you have any handy, especially if you are going to cook this dish for a lot of people and know you wont have any left. You could even half the recipe if you have left over chicken waiting to be used up! I would just make sure that however you make it, dont reheat the pie if you use pre cooked chicken, because you’ll be sick!

The serving size says 4-6 because it depends on how big a portion you have and if you are having any side dishes. Served on its own you would probably have a bigger portion (giving you 4 decent sized pieces), but if serving with veg or salad, you should get 6.

Making it Ketogenic
If your following a ketogenic diet, you will need to work this into your macros. It may mean having a smaller portion to make sure you don’t go over your carbs.

Over the Christmas holidays my mother-in-law made me the most delicious cottage pie I’ve ever tasted! She went to great lengths to make sure it was all paleo friendly and it was so good I’ve already made it twice since then. I’ll be honest and admit that I’ve never really been a big fan of cottage – or shepherds pie (and didn’t even know what the difference was between them, ha! – my friend Louise recently gave me the heads up: shepherds pie is made with lamb and cottage pie is made with beef)… anwyhoo this is unlike anything I had ever tasted, it was so yummy!

The MIL used mince veal and added peas into the mixture, but I made mine with minced beef simply because that’s all I could find in the superstore. I also omitted the peas as im not meant to eat them. The first time round I added chicken meat from a leftover roasted chicken (like the MIL did). However, because the pie I made was so big we had leftovers and you’re not meant to reheat chicken more than once. We did though (and I ended up being sick!) so the second time I made it I used raw chicken breast.

Dont be worried about using left over chicken if you have any handy, especially if you are going to cook this dish for a lot of people and know you wont have any left. You could even half the recipe if you have left over chicken waiting to be used up! I would just make sure that however you make it, dont reheat the pie if you use pre cooked chicken, because you’ll be sick!

The serving size says 4-6 because it depends on how big a portion you have and if you are having any side dishes. Served on its own you would probably have a bigger portion (giving you 4 decent sized pieces), but if serving with veg or salad, you should get 6.

Making it Ketogenic
If your following a ketogenic diet, you will need to work this into your macros. It may mean having a smaller portion to make sure you don’t go over your carbs.

Cottage Pie - Paleo friendly
Print Recipe
Heart warming cottage pie, made with minced beef or veal and roasted chicken, topped with creamy sweet potato mash.
Servings Prep Time
4-6 10
Cook Time
30
Servings Prep Time
4-6 10
Cook Time
30
Cottage Pie - Paleo friendly
Print Recipe
Heart warming cottage pie, made with minced beef or veal and roasted chicken, topped with creamy sweet potato mash.
Servings Prep Time
4-6 10
Cook Time
30
Servings Prep Time
4-6 10
Cook Time
30
Ingredients
Servings:
Instructions
  1. Peel all of the vegetables and garlic. Cut the squash into small chunks, the sweet potatoes into larger chuncks, dice the onion, finely chop or crush the garlic and cut the carrots into small disks then each disks into quarters.
  2. Put the sweet potato in to a large sauce pan with cold water. Place aside until needed.
  3. In a frying pan heat the coconut oil then add the onion and cook until soft.
  4. Add the minced meat and the diced chicken breasts. Cook for about 8 minutes or until browned then add in the stock.
  5. Put the sweet potato on a high heat to boil for 15 minutes. Preheat the oven to 180'.
  6. Add the carrots, squash, garlic, salt and pepper to the minced meat/ chicken, stir into the mixture and cover with a lid. Cook for a further 15 minutes (until the carrots and squash have softened)
  7. Transfer the mixture to a large glass dish.(if the veggies are still a bit hard, give it a further 5 mintues)
  8. Once the sweet potato has cooked, drain and mash. Add in the coconut milk and if desired some sald and pepper. To make it extra creamy, add in more coconut milk or butter (if tolerated).
  9. Spread the mashed potato onto the top of the 'pie' and distribute evenly. Place in the over for 8-15 minutes until the mash has browned.
  10. serve on its own or with some roasted vegetables.
Recipe Notes

Stock - you can use any kind of stock that you like, I use homemade chicken stock or Kallo Yeast free vegetable stock cubes made up with 1/2 pint of boiling water.

Meat- When my mother in law made this dish she used minced veal (and it was super tasty), I used minced beef simply because i couldnt find any veal when i went shopping.

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