Whole30 Beef Cottage Pie
Indulge in the comforting flavors of this Whole30 Beef Cottage Pie, a hearty and wholesome twist on a classic dish. Packed with nutrient-rich vegetables like carrots, celery, and onions, alongside perfectly seasoned ground beef simmered in a savory blend of tomato paste, beef broth, coconut aminos, and fresh herbs, this recipe delivers bold flavor without compromising on dietary restrictions. Topped with creamy mashed russet potatoes blended with coconut milk and ghee, this paleo-friendly and dairy-free dinner is baked to golden perfection for a satisfying meal that the whole family will love. With just 20 minutes of prep time and minimal fuss, this recipe makes clean eating deliciously easy and is ideal for anyone following Whole30 or looking for a healthier spin on comfort food. Perfect for meal preps or casual weeknight dinners, it’s an irresistible balance of hearty and healthy!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 large, diced carrots
- 2 diced celery stalks
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons coconut aminos
- 1 tablespoon Worcestershire sauce
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds, peeled and cubed russet potatoes
- 0.5 cup coconut milk
- 2 tablespoons ghee
Instructions
Preheat the oven to 400°F (200°C).
In a large pot, add the peeled and cubed potatoes and cover them with water. Bring to a boil over high heat and cook until tender, about 15 minutes.
While the potatoes are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion, minced garlic, diced carrots, and diced celery into the skillet. Cook until the vegetables are soft, about 5-7 minutes.
Add the ground beef into the skillet and cook until browned, breaking it up with a wooden spoon, about 8-10 minutes.
Stir in the tomato paste, mixing thoroughly with the beef and vegetables.
Pour in the beef broth, coconut aminos, Worcestershire sauce, fresh thyme, and fresh rosemary. Mix well and let it simmer until the mixture thickens slightly, about 5 minutes.
Season with salt and black pepper to taste, then remove from heat.
Drain the cooked potatoes and return them to the pot. Add the coconut milk and ghee, then mash the potatoes until smooth and creamy.
Take a large baking dish (approximately 9x13 inches) and spread the beef mixture evenly on the bottom.
Top with the mashed potatoes, spreading them evenly over the beef layer.
Place the baking dish in the preheated oven and bake for 25-30 minutes or until the mashed potatoes are lightly golden and slightly crispy on top.
Let the pie rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 50.6 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 8786 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
