Healthy Cottage Pie (with vegetables)

This comforting healthy cottage pie is loaded with vegetables, flavor & natural ingredients. I'm OBSESSED with how this came out.

Course Dinner

Cuisine British

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 399kcal

1 head cauliflower chopped into large pieces
1.5 pounds red bliss potatoes
3 cloves garlic
1 cup beef bone broth / stock sub chicken bone broth, chicken broth, veggie broth
2 tablespoons avocado oil
1 teaspoon sea salt
1 teaspoon black pepper

1 pound ground beef grass fed/finished
½ yellow onion chopped
3 cloves garlic minced
1 zucchini shredded or finely chopped
2 celery stalks shredded or finely chopped
2 carrots shredded or finely chopped
½ cup peas frozen
3 tablespoons tomato paste
¼ cup worcestershire sauce sugar free
1 cup beef bone broth / stock sub chicken bone broth, chicken broth, veggie broth
1 teaspoon dried rosemary triple for fresh rosemary
1 teaspoon dried thyme triple for fresh thyme
½ teaspoon sea salt
½ teaspoon ground black pepper

Instant Pot Method:
Add potatoes and broth to the bottom of the instant pot topped with cauliflower and garlic. Cook on manual for 8 minutes (it will take about 12 minutes to come to pressure) and then do a quick release by releasing the steam valve once the timer has completed. Add avocado oil, salt and pepper. Blend in a food processor or bender for a few seconds until creamy.
Stovetop Method:
Add potatoes and broth to the bottom of a large pot topped with cauliflower and garlic. Bring to a boil then cover with lid and simmer on medium-low for 40 minutes or until the potatoes and cauliflower are soft if you poke them with a fork. Add avocado oil, salt and pepper. Blend in a food processor or bender for a few seconds until creamy.

Preheat: Preheat oven to 400° F.
Cook meat: Cook ground beef on the stovetop and set aside once cooked to your liking.
Sauté:
Sauté onion, zucchini, carrots, celery and sea salt on medium heat until the onions are translucent. Add garlic, thyme and rosemary and sauté for 2 minutes more. Add beef, peas, tomato paste, broth, Worcestershire sauce and black pepper. Simmer on low for 3 minutes.
Assemble: Add mixture to a large baking dish and top with mashed cauliflower-potatoes.
Bake:
Bake at 400° F for 25 minutes. Rest for at least 10 minutes. The longer you let this dish rest, the more it will stay together when it is served.

Beef substitutions: lentils (for a vegan / vegetarian option), extra veggies (double the carrots, celery & zucchini), ground lamb, ground chicken, ground turkey, minced meat
Avocado oil substitutions: butter, vegan butter, grapeseed oil, olive oil
Cauliflower substitution: double the amount of potatoes
Beef broth substitutions: vegetable stock / broth, chicken stock / broth
Worcestershire sauce substitutions: miso, soy sauce, red wine vinegar, ketchup (I have not tested any of these, you'll need to taste as you go to add some tangy saltiness to the filling)
Storage: freeze for up to 3 months or in the fridge for up to 3 days