This delicious, rustic Irish Cottage Pie is perfect to serve during St. Patrick’s Day.
St. Patrick’s Day is coming up, so of course I’ve got Irish food on the brain. My favorite thing about traditional Irish food is it all seems like simple, savory, comfort food. Whether you call it Shepherd’s Pie or Cottage Pie, it’s a pub-food staple and several countries claim it as their own. I don’t really care where it’s from, it’s just delicious!
My version of Cottage Pie dairy-free, gluten-free, and I used sweet potatoes to bump up the nutrients and fiber. I also threw in oregano and basil to add another layer of flavor, and trust me the herbs just add to the rustic earthiness of this dish. I also made it in a cast iron skillet, because that means you can bake the pie in the same dish you cooked the meat in…one less pot to clean! Not to mention the added flavor you get from cooking in cast iron anyway. Win, win!
With the meat, vegetables and herbs it is really satisfying and healthy.
- 1.5 lbs ground beef
- 2 Tbsp olive oil
- 1 medium purple onion, chopped
- 3 medium carrots, chopped
- 2 cloves of garlic, pressed
- 3 Tbsp arrowroot powder
- 1 Tbsp balsamic vinegar
- 3 C beef or chicken stock
- 4 Tbsp coconut aminos
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 sweet potatoes
- 4 Tbsp ghee
- 1 garlic clove, pressed
- 4 green onions, finely chopped
- Warm oven to 350 deg F.
- In a large cast iron skillet warm 1 Tbsp oil over medium-high heat. Add ground beef and cook until browned. While cooking add a dash of salt and pepper. Remove from skillet and set aside.
- In the same skillet heat 1 Tbsp oil and add onion and carrots. Salt and pepper to taste. Cook while stirring occasionally until the vegetables are soft. If they start sticking to the skillet add a splash of water.
- Stir the garlic into the vegetables and allow to cook until fragrant.
- Add the beef back to the skillet.
- Dust the arrowroot powder over the skillet mixture.
- Add the vinegar, stock, coconut aminos, oregano, and basil, stirring to combine. Allow mixture to come to a boil, then lower the heat so the mixture comes to a high simmer and allow to cook for 45 minutes until the liquid has reduced and a gravy has formed with the ground meat, making the mixture creamy.
- While beef is simmering prepare the potatoes. Cut the potatoes into large pieces and allow to steam for 15 - 20 minutes or until they are very soft when you poke them with a fork.
- Remove the skin from the potatoes and mash potatoes with the ghee, 1 clove of garlic, salt and pepper to taste. If you prefer, use a food processor to mash potatoes, this will create light and creamy potatoes.
- Spread the mashed potatoes evenly over the beef mixture in the cast iron skillet. Bake the cottage pie for 20 minutes at 350 deg F. Then broil for 5 minutes to crisp the top of the potatoes.
- Serve with green onions on top.