This sweet potato cottage pie is made with grass fed beef, sweet potato mash and lots of vegetables. Plus it is gluten fee and dairy free.
If you are looking for an easy to make main meal that is full of all the essential nutrients, then you cannot go passed my Sweet Potato Cottage Pie.
This is my adaptation of the very popular cottage pie that is normally topped with white potato.
My gluten and dairy free version is made with grass fed beef, sweet potato and lots of vegetables.
However, next time, I plan on adding some mushrooms and zucchini to the beef mixture. I
will keep you posted to the results and will amend the recipe if necessary.
I was originally meant to make Shepherd’s Pie, but had realised, that I had bought beef mince not lamb mince. .
I highly recommend serving with a salad.
Lastly, if you make this slow cooker meal then I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- 1 tablespoon coconut oil
- 1 kg grass fed beef mince
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tin organic crushed tomatoes
- 4 tablespoons tapioca flour
- 4 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce (see here for homemade recipe)
- 1 cup home made or natural beef stock
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to season
- 1.5 kilograms sweet potato, peeled and chopped into small chunks
- 1/2 cup almond milk (or your preferred milk)
- 2 tablespoons organic butter (coconut oil would also work)
- Heat coconut oil in a large saucepan on medium heat. Add the onion, carrots and celery and cook for five minutes. Next add the beef mince and cook until browned. Then, mix through the thyme, tapioca flour and season with salt and pepper. Finally, add the crushed tomatoes, tomato paste, Worcestershire sauce and beef stock and simmer for 30 minutes, stirring occasionally.
- To make the topping; add the sweet potato to a large saucepan with water and bring to the boil. Cook for 10 minutes or until the potatoes are tender. Remove from the heat and drain the water. Add the butter and almond milk and mash. (My preference is with a potato ricer as there is never any lumps). Season with salt.
- While you are cooking the potatoes, pre-heat the oven to 200 degrees celcius.
- Place the cooked beef mixture in the bottom of one large baking dish or divide among 6 individual pie dishes (like in the pictures above). Then, top with the sweet potato mash and place in the oven for 15-20 minutes, or until the potato has just started to brown and the edges are bubbling.
- Serve with a side salad.
Amount Per Serving: Calories: 798Total Fat: 36gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 159mgSodium: 522mgCarbohydrates: 66gFiber: 10gSugar: 22gProtein: 52g