I’ve heard Cottage Pie is one of the ultimate British classic dishes so I decided to cook one for my family. Since however I am huge fan of sweet potato, I decided to give the classic a twist to suit our dietary requirements and what a success! We loved it! How can you not love a bowl of comfort food regardless what season it is! So easy to make, this delicious cottage pie is packed with tender beef and pork, sweet vegetables and topped off with creamy mash. The recipe serves 4-5 people so it makes enough for a family and leaves you with leftovers to have the following day for lunch. If you are someone that needs to prepare food in advance due to a busy week, this is the perfect meal for you! Just make the mince mixture ahead and freeze. Then the day before you need it, place it in the fridge to defrost, reheat in a pan and then all you need to do is top it with the fresh mash and bake it. Now during the time I made this I was following the Whole30 for gut health rejuvenation so I did not add cheese however for a crispy cheese topping (10 minutes prior to serving) just sprinkle your Cottage Pie with some parmesan and cheddar cheese and pop it under the grill until the cheese has melted. It may not be traditional but it would taste so good!

On a personal note for those that have been following my Whole30 journey, it has been an eye opener! It has allowed me to understand my body and health. Some have asked me whether this program is about weight loss and my answer is no. This is not about weight loss but about gut health, increasing energy, strength and stamina levels and feeling good in your own skin. Most importantly this journey has taught me physical and mental self control (though place an apple pie in front of me and that self-control may go out the window!) I really did not expect to manage it or complete the whole 30 days and yet it was powerful. I did not realise how much of a negative effect certain food groups were having on my body and general health and wellbeing. Preparing, cooking and eating food like this Cottage Pie makes the process so simple, easy and enjoyable. I do not work for anyone on the Whole30 program and am speaking from my personal positive experience but if anyone is concerned about their general wellbeing, this just may be the first step towards feeling better. Enjoy x

Serves 4-6

Cottage Pie

Mince Mixture:

500g beef mince

500g pork mince

1 large onion, diced

2 carrots, diced

3 celery stalks, diced

3 garlic cloves, minced

1 can organic diced tomatoes

1 tbs olive oil

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp cayenne pepper

1 tbs tomato paste (no added sugar)

1/4 cup water

sea salt, pepper

Mash Mixture:

2 medium sweet potatoes, peeled and diced

1 small cauliflower head (or 1/2 large head), cut into florets

1/2 cup coconut milk (canned)

1 tsp coconut oil

sea salt, pepper

  1. Preheat oven to 190C fan forced. Prepare round baking dish approx. 25cm diameter.

  2. In a large pot add the sweet potatoes and cauliflower. Boil until just tender (about 10 minutes) and then remove. Drain the water and add them to a food processor or blender along with the coconut milk , coconut oil and seasoning. Blend until creamy. Set aside.

  3. Add to a wide base pot the mince meat with the olive oil and cook until browned and all liquid has been absorbed. Using a wooden spoon, break up any chunks.

  4. Add the onion, garlic, carrot, celery and continue to cook over medium heat for 3 minutes stirring occasionally. Then add the seasoning, tomato paste, tomatoes, herbs and water. Bring to boil over high heat for a further 3 minutes. Remove from heat and let it cool down for 5 minutes.

  5. Spoon the mince mixture evenly into the baking dish and then spread the mash mixture over the top. For a decorative look, use a piping bag or a fork to decorate with lines and peaks.

  6. Bake in preheated oven for 30 minutes, letting the top brown a little.

  7. Serve with a side salad of leafy greens and red onions.

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