Cottage Pie Recipe - From our Classic British Recipes Collection

Our Cottage Pie Recipe is a paleo take on one of the most classic of British recipes. Traditionally made with white potatoes, which can be a bit bland flavour wise, we have really ramped up the flavour with celariac and garlic! 

Cottage pie is traditionally made with ground beef - if you used lamb then it would be a shepherd's pie.

Cottage Pie Recipe - Paleo Take this most classic of British Recipes

Meat and two veg has become something of a joke here in the UK - a euphemism for a dull, boring, typically British meal, (there's another euphemism too... imagine a carrot and couple of brussel sprouts... got it?) But meat and two veg stood us in good stead for centuries until we were lured away with such exotic wheat laden goodies as pasta, pizza and naan bread.

We at CreativelyPaleo say "let's redefine meat and two veg and regain our health and waistlines whilst we're at it!" 

Cottage Pie Recipe - Nutritional Info

This dish is loaded with hearty goodness as well as being quite an economical family dish.

Celeriac is a low carb root vegetable which contains a good amount of vitamin K along with reasonable quantities of various trace minerals.

Cauliflower Yep, I'll sneak cauli in whereeve I can - cruciferous vegetables are the bomb! Certain compounds found in these vegetables help to protect the liver and are renowned for their anti cancer properties. 

Carrots Bursting with Vitamin A and a good source of Vitamin C , B complex vitamins as well as trace minerals.

Ground Beef Iron, selenium, B12, zinc, niacin and of course lovely protein! 

Cottage Pie Recipe - Ingredients - Serves 8

For the mash

  • 2 heads celeriac
  • 1 head cauliflower
  • 3 cloves garlic (optional)
  • 3 eggs
  • 1 tbsp coconut oil
  • 1 tbsp milk of choice (optional)
  • salt and pepper to taste

For the sauce

  • 500g ground (minced) beef
  • 400g carrots
  • 600g passata or chopped tomatoes
  • 2 onions 
  • pinch of ground nutmeg
  • 1/2 tsp majoram
  • 1/4 tsp thyme
  • 1/4 tsp ground mustard seeds
  • 100 ml beef stock
  • salt and pepper to taste
  • 1 dsp coconut oil


  1. Preheat the oven to 200C
  2. Peel the celeriac and cut into small cubes.
  3. Wash the cauliflower and break into florets.
  4. Deskin the garlic.
  5. Add celeriac, cauliflower and garlic to a pan of boiling, lightly salted water, and cook until soft and mashable.
  6. Meanwhile chop the onions and gently fry until soft in the coconut oil.
  7. Brown the ground beef with the onions.
  8. Add the carrots, passata, herbs, spices and stock to the beef and onions.
  9. Stir thoroughly and allow to gently simmer for 15 - 20 minutes.
  10. When the vegetables are cooked, drain and return to the pan.
  11. Mash to your desired consistency.
  12. In a separate bowl beat the eggs.
  13. Add the coconut oil, eggs (and milk if using) to the mash and quickly stir in.
  14. Spoon the meat mixture into the bottom of a large baking dish.
  15. Carefully place the celeriac mash on top of the meat, spread out (and *fluff* up) with a fork.
  16. Bake in the oven for approximately 20 minutes or until the top of the mash has crisped up

Serve with steamed vegetables of choice - we like broccoli or cabbage to give us a portion of greens.

Our paleo recipe collection is growing daily, so if you've been inspired by something we've made, do check back regularly as you're bound to find something else to enjoy cooking with us. We love to hear from our readers and you can now submit your own recipes here or your experiences with our paleo recipes here - don't hold back, if you've improved it we want to know!

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