Cottage Pie

COTTAGE PIE is the kind of meal that fills the house with warmth before you even take the first bite. While this gluten-free version is lower in carbs and calories, it’s definitely not lower in flavor!

Be advised, this is not Shepherd's Pie! Shepherd's Pie is made with ground lamb, whereas Cottage Pie is made with ground beef. However, they both are made with vegetables, gravy, a ground meat, and potatoes...or in this case, Palmini Mashed.

The background on the two names is actually pretty cool. Shepherd's Pie is named for shepherds who tended sheep. Cottage Pie is named for being an affordable meal for poorer classes living in cottages. It became a staple dish for the working class in 18th-centruy Britain, and a way to be resourceful with turning leftovers into a hearty dish. It's basically a meat pie with a potato topping, which sounds delicious to me!

Since this is a heartier dish, I've lightened it up with Palmini Mashed instead of mashed potatoes like the original recipe calls for. This alternative is gluten- free, sugar-free, vegan, low-carb, and low-calorie. Palmini Mashed is a great substitute for mashed potatoes, and dare I say, you won't be able to tell a difference!

So if you’re looking for a cozy classic that’s a little lighter, this is one you’ll want to make. 

MEAT INGREDIENTS

1 Tbsp extra virgin olive oil

2 lbs ground beef

1 cup carrots, diced

1 cup celery, diced

1 cup yellow onion, diced

1 tsp dried rosemary

1 tsp dried thyme

1 tsp salt

1 tsp black pepper

1 Tbsp fresh garlic, minced

1 cup red wine

1/4 cup tomato oaste

2 Tbsp arrowroot flour

2 cups beef broth

2 Tbsp coconut aminos

1 tsp Dijon mustard

1 cup frozen peas

MASHED INGREDIENTS

2 (12oz) pkgs Palmini Mashed

2 cups cheddar cheese, shredded, divided

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

Fresh parsley, for garnish

HOW TO MAKE

-Preheat oven to 350.

-Heat oil in large, deep skillet over medium heat.

-Add in ground beef, and cook until fully browned. Set aside.

-Add in carrots, celery, and onion to the same skillet. Cook until softened, about 7-8 minutes.

-Add ground beef back into skillet, and stir to mix together.

-Stir in dried rosemary, dried thyme, salt pepper, and garlic. Cook for about 30 seconds, until fragrant.

-Pour in red wine, and cook until almost gone, about 3-4 minutes.

-Add in tomato paste, and stir until mixed together.

-Stir in arrowroot until everything is coated.

-Pour in beef broth and coconut aminos, and cook until it thickens, about 2-3 minutes.

-Stir in Dijon mustard.

-Stir in frozen peas, and let cook until softened, about 2-3 minutes.

-In a large bowl, add in Palmini Mashed, 1 cup shredded cheddar cheese, salt, black pepper, and dried thyme. Stir to thoroughly mix together.

-In a 9x13 casserole dish, pour in meat mixture. Spread into an even layer.

-Add Palmini Mashed mixture to the top on the meat mixture. Spread into an even layer.

-Add the remaining 1 cup of shredded cheddar cheese evenly on top.

-Bake for 25-30 minutes.

-Broil on high for 2-3 minutes until lightly browned, watching it close so it doesn’t burn.

-Garnish with fresh parsley and serve warm.