As the weather gets colder and the day light hours get shorter, one pot meals are even more appealing. The definition of comfort food changes with the seasons somewhat for me. Cottage pie is right up there on the top of my list!
This recipe is Low FodMap, SCD legal, Paleo and Dairy Free. It has a creamy celeriac root topping and a savory meat and vegetable filling. I love that it can be made ahead and then put in the oven before dinner. It is on the table for a hungry family in a hurry, especially on the extra busy days of piano lessons and after school activities, or a busy day at work. It tastes even better the next day, is leftover friendly, and you are getting lots of veggies in this meal. Here is what you need.
English Cottage Pie
Ingredients for the Filling:
1 Pound of Grassfed Ground Beef
1 Pound of Ground Bison
2 Cups of Sliced Green Onions (Green Parts Only)
2 Tablespoons Garlic Infused Olive Oil
2 Cups Finely Diced Carrots
2 Medium Fennel Bulbs, Finely Diced
1/4 Cup Tomato Paste (SCD Approved) (See this link for an explanation on legal tomato paste)
1 1/2 Teaspoons Himalayan Pink Salt
1 1/2 Teaspoons Black Pepper
1 Teaspoon Thyme
1 Teaspoon Parsley, plus a little extra for sprinkling on the top
2 Teaspoons Tarragon, crushed
1/4 Teaspoon Rosemary, crushed
Ingredients for the Topping:
1 Large Celeriac Root (or 2 small)
1/2 Cup Full Fat Coconut Milk
1/4 Teaspoon Himalayan Pink Salt
1/4 Teaspoon Black Pepper
Preheat Oven 425º degrees.
Using a large, heavy enameled cast iron pan (I used a 5 quart), add your garlic infused olive oil to the pan and warm over medium-high heat. Add all your chopped vegetables, and sprinkle with 1/2 teaspoon of Himalayan Pink Salt and a 1/2 teaspoon black pepper. Cook for 5 minutes until softened, stirring occasionally. Add your ground meat and sprinkle with 1 teaspoon of Himalayan Pink Salt, 1 teaspoon of black pepper and the herbs. Sautee breaking up the meat until thoroughly cooked and starting to carmelize on the bottom of the pan. Stir in the tomato paste, then level the filling out on the bottom of the pan and set aside.
Meanwhile, peel and cube your celeriac root and place in a medium saucepan, then cover with water abut 2 inches above the celeriac root. Bring to a boil on the stovetop, then turn to down to simmer. When fork tender, this takes about 20 minutes, drain off the water, and place the celeriac root, coconut milk, 1/4 teaspoon Himalayan Pink Salt, and 1/4 teaspoon of pepper in a food processor and process until creamy. Spread the mashed celeriac in an even layer on top the the Cottage Pie Filling. Sprinkle with a little pepper and a sprinkle of dried parsley flakes.
At this point, you can cover and refrigerate or bake right away. If refrigerated, allow ten to fifteen more minutes to bake in the oven. Bake 35 minutes (50 if refrigerated) in the oven uncovered, until the top is starting to brown. Remove from oven and serve. 6 – 8 Servings