Cottage Pie
INGREDIENTS 1 ½ lb Ground Beef 4 large White Sweet Potatoes…peeled and cut into chunks 4 large Parsnips…peeled and cut into chunks 2 large Carrots…peeled and chopped 2 Celery Ribs…chopped 1 large Onion…chopped 8 oz Mushrooms…sliced 4 tbs Butter (skip if Whole30) 1 cup Bone Broth 1 cup Coconut Milk 1 tbs Bacon fat or Fat of Choice 2 tbs Tomato Paste 1 tbs Fresh Thyme Salt and Pepper PREHEAT 400 Boil potatoes and parsnips in slightly salted water until fork tender. While your potatoes are boiling, saute mushrooms in 1 tbs fat, thyme, salt and pepper until cooked through. Remove from pan and set aside. In the same skillet, add beef, carrots, celery, onion, and garlic. Cook until beef is brown. Return mushrooms to beef mixture and add in broth and tomato paste. Let simmer 5-10 minutes until broth has thickened. When potatoes and parsnips are done, mash in coconut milk, butter (if using) and season with salt and pepper. Place beef mixture into a casserole dish, top with mashed potatoes and parsnips, (add some pats of butter if you wish) and bake for 20 minutes.
