Best Ever Cottage Pie
Ingredients
The meat mixture
-
3
lb
beef sirloin, cut into 1" cubes
-
2
tbsp
avocado oil
-
1
large
onion, chopped
-
1
stalk
celery, sliced
-
2
cloves
garlic, chopped
-
1½
tsp
Himalayan salt
-
1½
tsp
freshly ground black pepper
-
1
6 oz can
tomato paste
-
2
tbsp
Dijon mustard
-
1
tbsp
dried oregano
-
2
cups
bone broth
-
¼
cup
balsamic vinegar
The vegetables and potatoes
-
4
cups
frozen peas and carrots
-
6
large
Russet potatoes, sliced paper thin
-
1
tbsp
melted ghee
-
to taste
none
salt and pepper
Instructions
- Heat avocado oil in a sauté pan over medium-high heat.
- Pat the meat dry and brown it in batches, ensuring pieces do not touch.
- Remove cooked meat to a bowl to collect juices.
- Lower heat, add more fat if necessary, and sauté onion, celery, garlic, salt, and pepper until fragrant.
- Return meat and juices to the pan, add tomato paste, Dijon mustard, oregano, bone broth, and balsamic vinegar.
- Simmer covered for about 2½ hours until meat is tender and sauce thickens.
- Preheat oven to 375°F.
- Slice potatoes thinly and set aside.
- Transfer meat mixture to a baking dish, top with frozen peas and carrots, and arrange potato slices on top.
- Brush potatoes with melted ghee and season with salt and pepper.
- Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes.
- Broil for 5 minutes to crisp the potatoes.
- Let rest for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
500
Total fat
15g
Total carbohydrates
44g
Total protein
48g
Sodium
546mg
Cholesterol
113mg
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