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Sweet and Spicy Cottage Pie

It’s Monday, all you Real Food Foodies, so link up your recipes that can be made ahead!

We had a wild and wooly weekend; Friday afternoon we left work early to go watch our side of beef be cut up.  It was really fascinating and fun, too – we got to pick out exactly how we wanted each part cut as it was being done; as a result, we got some cuts you don’t normally see (more about that on Friday).  Saturday, The Young One hosted 6 of his friends for his 17th birthday; I made fondue (more about that later this week) and they stayed over for the night.  Sunday morning, I made breakfast burritos for all of them and by dinner time, The Young One had developed a bad cold (two of his guests were sniffling, sneezing and coughing…sigh).  I was going to make beef version of osso bucco for dinner, but ended up making this instead.

The last time I posted a shepherd’s pie recipe, one of my readers informed me that because it was made with beef, it was technically a cottage pie – shepherd’s pie should be made with lamb or mutton (sheep, of course).  But whatever you choose to call it, shepherd’s or cottage pies are wonderfully warm, comforting and delicious.  And because they can be assembled and refrigerated or frozen, then reheated, they are a perfect choice for a make ahead meal (they also tend to be one of those dishes that tastes better, reheated, the next day).

The filling in this particular pie can be as spicy as you like; I made ours pretty spicy to offset the sweetness of the Vanilla Mashed Sweet Potatoes.  It was really, really good and I’m looking forward to the leftovers for lunch today.  This recipe also makes quite a bit, so you could make and serve half of it one night, then freeze the other half for a dinner later on.

Sweet and Spicy Cottage Pie

5.0 from 1 reviews

Sweet and Spicy Cottage Pie
 
Serves: 10
Ingredients
  • 2 pounds ground beef, preferably grass-fed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large celery stalk, diced
  • 2 medium carrots, peeled and thinly sliced
  • 4 cups tomato sauce
  • 4 cups kale, stems removed and torn into pieces
  • Salt and freshly-ground black pepper, to taste
  • 1 tablespoon Mrs. Dash steak seasoning
  • 1 teaspoon red pepper flakes
  • Cayenne pepper to taste
  • 1 recipe Vanilla Mashed Sweet Potatoes
Instructions
  1. Preheat oven to 350 F.
  2. Begin browning the ground beef in a large, heavy, oven-safe skillet over medium-high heat, breaking it up with a spoon or spatula. As the meat cooks, add the onion, garlic, red pepper flakes and steak seasoning to the pan. Once the ground beef is cooked through and the onion is soft, add the tomato sauce, carrots and celery to the skillet; taste and season with salt, pepper and cayenne.
  3. Reduce the heat to medium-low and simmer for 10 minutes, then stir in the kale and cook until the greens are wilted. Carefully spread the Vanilla Mashed Potatoes evenly over the top over the meat mixture. At this point, the dish can be covered and refrigerated or frozen.
  4. Bake for 20 minutes, or until the potatoes are lightly browned (if baking later, bring the dish to room temperature before baking). Allow to rest for 5 minutes before serving.
  5. Nutrition (per serving): 440 calories, 25g total fat, 80.2mg cholesterol, 706.6mg sodium, 1159.5mg potassium, 33.9g carbohydrates, 6.1g fiber, 10.3g sugar, 20.5g protein.
Notes
If you make the Vanilla Mashed Sweet Potatoes without any butter (coconut oil is a good option), this recipe is Whole30 compliant.

PLEASE – post recipes with whole, real food ingredients only. Dairy, sprouted grains and legumes and natural sweeteners are allowed, but recipes containing processed or refined ingredients or vegetable oils will be removed.  Don’t forget to link back to this post! Thanks for your cooperation.


7 comments

I have yet to make a Shepard’s or Cottage Pie…not sure why??? This recipe looks easy to assemble and sounds great, I think it just might make the menu this week! I posted a recipe for Salmon Cakes with Cabbage and Avocado Slaw…the Salmon Cakes would certainly freeze well, the slaw, not so much…but would be easy to throw together with the reheated Salmon Cakes.

Lisa says:

Hmm. This would go over well around my house. Ground meat is a favorite, in all its incarnations.

You’re making me feel guilty for being such a lazy cook over the weekend! : )

Ooh, that looks and sounds tasty! Sprite has mentioned that she eats the shepard’s pie served at school, of course it’s the crappy version, I should make this soon.

Michele says:

This is a great way to use up leftovers. Which BTW, I have some. Maybe they will become veggie cottage pie tonight.

Aarrrgghhh! I jsut lost my comment linking to Mr Linky. LOL

I linked my version of cottage pie… I love your version. Did you know I have never eaten grass-fed beef? The closest I can say I have come is bison, back in 1998 – before the producers decided to grain finish them to make them taste like…. wait for it…. beef! I was lucky enough to have a tasting where we got to taste all parts, all various donenesses.

I love that a shepherd’s pie has gravy. Up here they make an attrocious pâté chinois (literally “chinese pie”) that uses canned, creamed corn instead of gravy. (Yummers!)

No, I’ll take yours. I have to try the vanilla sweet potato topping… I am a little apprehensive, but I feel you might surprise me.

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