Monday, October 6, 2014

Sweet Cassava Cottage Pie

There's just something about a traditional comfort food to make you feel all warm inside. And , what could be more comforting than a big pan of cottage pie.

Sweet Cassava Cottage Pie
Serves - 8

- 1 white onion - diced
- 1 cup diced celery
- 2 1/2 cups diced carrots
- 500 grams grass fed ground beef
- 1/2 T herbs D'Provence
- 1/2 t each ground garlic and ginger
- 1/4 t sea salt
- 1 T fat - coconut oil or animal fat

- 700 grams cassava root
    (I used frozen, but fresh works too)
- 1 medium sweet potato
- 1/4 cup coconut milk
- 2 T bone broth

- preheat oven to 350F / 180C
- boil cassava and sweet potato until fork tender - 30 minutes for cassava and 12-15 for sweet potato
- once veggies are tender, drain water and mash with bone broth, coconut oil and a pinch of salt
- heat fat in a heavy bottomed pan and brown the beef, onion and spices
- once beef is brown, add celery and carrots and about 1/4 cup water and cook for 10 minutes on a medium heat
- fill a 9x13 casserole dish with the filling and top with the mash
- bake for 30 minutes uncovered