Sweet Cassava Cottage Pie

There’s just something about a traditional comfort food to make you feel all warm inside. And , what could be more comforting than a big pan of cottage pie.

Sweet Cassava Cottage Pie
Serves – 8
– 1 white onion – diced
– 1 cup diced celery
– 2 1/2 cups diced carrots
– 500 grams grass fed ground beef
– 1/2 T herbs D’Provence
– 1/2 t each ground garlic and ginger
– 1/4 t sea salt
– 1 T fat – coconut oil or animal fat
– 700 grams cassava root
    (I used frozen, but fresh works too)
– 1 medium sweet potato
– 1/4 cup coconut milk
– 2 T bone broth
– preheat oven to 350F / 180C
– boil cassava and sweet potato until fork tender – 30 minutes for cassava and 12-15 for sweet potato
– once veggies are tender, drain water and mash with bone broth, coconut oil and a pinch of salt
– heat fat in a heavy bottomed pan and brown the beef, onion and spices
– once beef is brown, add celery and carrots and about 1/4 cup water and cook for 10 minutes on a medium heat
– fill a 9×13 casserole dish with the filling and top with the mash
– bake for 30 minutes uncovered

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