Cottage Pie from Michelle Daniels
We learned something new when we were doing research for this recipe. Did you know that the name “shepherd’s pie” applies only when you use lamb? If you’re using ground beef, as we have here, it’s called cottage pie. So when we’ve enjoyed this over the years, we definitely used the wrong name—but we have loved it regardless. A layer of creamy mashed potatoes covering a flavorful gravy loaded with soft veggies and savory beef brings comfort in every single bite.
Ingredients
yield: 8 servings
mashed potatoes
- 2½ tsp 15 g fine sea salt, divided
- 1½ lb 681 g russet potatoes, peeled and cut into 1” (2.5-cm) cubes
- 4 to 6 tbsp 60 to 90 ml plain unsweetened almond milk
- 3 to 4 tbsp 36 to 48 g ghee
filling
- 1 tbsp 15 ml avocado oil
- 1 cup 160 g diced onion
- 2 medium carrots peeled and cut into 1” (2.5-cm) matchsticks
- 2 cloves garlic minced
- 1 lb 454 g grass-fed ground beef
- 1½ tsp 9 g fine sea salt
- 3 tbsp 24 g cassava flour
- 1 cup 240 ml unsalted chicken bone broth
- 3 tbsp 45 ml sugar-free ketchup
- 2 tbsp 30 ml plain unsweetened almond milk
- 2 tsp 10 ml balsamic vinegar
- 2 tsp 10 ml organic Worcestershire sauce
- 1 tbsp 2 g finely chopped fresh rosemary
- ¼ tsp porcini mushroom powder here
- 1 cup 134 g frozen peas
- 1 cup 70 g diced cremini mushrooms
- 3 pieces cooked bacon roughly chopped
- Finely chopped fresh parsley as needed (optional)
Instructions
- To make the mashed potatoes, fill a 3-quart (2.
- 9-L) pot with cold water and then add 2 teaspoons (12 g) of the salt.
- Place the potatoes in the cold water.
- Cover the pot, set it over medium-high heat and bring the potatoes to a boil.
- Uncover the pot, reduce the heat to medium-low and maintain a simmer.
- Cook the potatoes for 10 to 15 minutes, until they are fork-tender and smash easily.
- Drain the potatoes, then return them to the pot.
- Add 4 tablespoons (60 ml) of the almond milk, the ghee and the remaining ½ teaspoon of salt.
- Use a potato masher to mash the potatoes until they are smooth—if you prefer smoother potatoes, add the remaining 2 tablespoons (30 ml) of almond milk, 1 tablespoon (15 ml) at a time, and mash the potatoes until they reach your desired consistency.
- Set the mashed potatoes aside.
- Preheat the oven to 400°F (204°C).
- Line a medium baking sheet with parchment paper.
- To make the filling, warm a 10-inch (25-cm) cast-iron skillet over medium heat.
- Add the avocado oil and allow it to warm.
- Add the onion and the carrots and sauté them for 5 to 7 minutes, until they are soft and becoming golden brown along the edges.
- Add the garlic, stirring to combine the ingredients, and cook the mixture for 40 to 60 seconds, until the garlic is fragrant.
- Add the ground beef and salt and cook it for 10 to 12 minutes, stirring the mixture occasionally, until the beef is no longer pink.
- Sprinkle the cassava flour over the meat mixture and stir to coat it with the flour.
- Cook the mixture for about 1 minute.
- Pour in the bone broth, ketchup, almond milk, balsamic vinegar, Worcestershire sauce, rosemary and porcini mushroom powder, stirring to combine them with the meat mixture.
- Bring the mixture to a gentle simmer, then reduce the heat to low and cook it for 2 to 4 minutes, stirring it occasionally, until the sauce thickens.
- Add the peas, cremini mushrooms and bacon and stir the ingredients until everything is well combined.
- Smooth the top of the mixture evenly in the skillet and remove it from the heat.
- Using a spoon, place the mashed potatoes on top of the filling, being sure to start around the edges—this creates a seal to prevent the filling from bubbling up.
- Spread out the potatoes carefully, then use a fork to create a pattern on top of the potatoes.
- This will create lovely crisp peaks that will take on a hint of golden-brown color as the cottage pie bakes.
- Place the cottage pie on the prepared baking sheet and bake it for 30 minutes, or just until the potatoes begin to brown.
- Remove the cottage pie from the oven and let it rest for about 15 minutes before serving it.
- Garnish with fresh parsley, if desired.
- Store any leftovers in an airtight container in the refrigerator for 4 to 5 days.