Sweet Potato Cottage Pie (Paleo Freezer Meal)

Cottage pie is one of my favorite comfort foods. It is also one of my go-to meals. Its pretty easy to make and I usually have the ingredients on hand.

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When I did my Whole30, I was craving cottage pie and just had to figure out some way to replace the white potatoes in the classic Irish/English dish. I had seen a recipe for sweet potato cottage pie somewhere on Pinterest (follow me!) but it was made with sugary, cinnamon cream cheese. That was not an option. So, I came up with this recipe instead.

The mustard knocks the sweetness of the potatoes down a notch and gives this dish a great savory flavor. This is such a cozy dinner. If you use a cast iron skillet or a dutch oven and bake the sweet potatoes you can even get away with making this dish in one pot! Easy clean up!

I have made extra baked sweet potatoes one night and the next night made this cottage pie. Baked sweet potatoes peel extremely easily and  you don't have to reheat them because you are going to toss the whole thing in the oven away!

I am all about freezer meals. Its essential to have some meals made that I can toss in the oven when I don't have time or energy or focus to make anything else. I have had a hard time finding paleo friendly meals that work in the freezer. I am working on a list and would love to hear what you make for your hectic nights. This sweet potato cottage pie is fabulous as a freezer meal. It heats up perfectly!

Check out my stash of freezer meals! Perfect for crazy (or lazy) nights.

This recipe makes enough for a family of four. For my family of 2 adults and 2 kiddos I just split the recipe into two pans and have two meals made and ready to go. Usually I will make the full recipe and put half into an aluminum loaf pan and stick it in the freezer and serve the other half for dinner.

As always, I have listed the onion as optional because I just don't ever add onion to my cooking. I do usually add a bit of onion powder for flavor. Also, technically lima beans and peas are not paleo-approved. If you are affected by legumes don't add them. 


I really hope you enjoy this dish. I love it and I am really excited to share it with you! Please leave a comment and let me know what you think of the recipe. Feel free to share this recipe on your blog. This is an original recipe so, I just ask that you link back to my blog. Also, share it on Pinterest, Instagram (#domestic360), and Facebook.

xoxo,
Coco


Sweet Potato Cottage Pie

• 1 pound ground beef (grass-fed) could use ground lamb for Shepherds Pie
• 1 cup sliced carrots (or about 2 large carrots)
• 1 cup sliced celery (or about 2 large stalks)
• 1 cup frozen lima beans or peas (leave out for strictly paleo meal)
• 1 tablespoon chopped garlic (or 2 large cloves)
• 1/2 cup chopped yellow onion (optional)
• 1 tablespoon extra virgin olive  oil
• 1-2 tablespoons Worcestershire sauce
• 2 teaspoons stake seasoning (optional)
• 1 bay leaf
• 1/2 cup water
• salt and fresh ground black pepper to taste

• 2 medium to large sweet potatoes, peeled and cut into 1" pieces or baked
• 1/2 cup coconut milk
• 2 tablespoons coarse ground horseradish mustard
• salt and fresh ground black pepper to taste

Preheat oven to 350F.

In a large skillet (or dutch oven) set to medium-high heat, drizzle enough olive oil in the pan to lightly coat the bottom. Add the chopped garlic and onion. Saute until the garlic is fragrant and the onion is translucent. Add the ground beef and brown.

Add carrots, celery, Worcestershire sauce, stake seasoning, bay leaf, water, salt and pepper to the skillet. Cover and let simmer until the carrots and celery are cooked. 

Meanwhile, boil a salted pot of water and add the sweet potatoes. Boil until cooked through. (Alternatively: stab raw sweet potatoes with a fork all around. bake at 400F for 45 minutes to an hour or until tender. Peal when cool enough to handle.) Drain and return to the pot or a large mixing bowl. Mash the sweet potatoes and add coconut milk, mustard, salt and pepper.

Transfer the beef mixture to a casserole dish (or leave in the skillet if using cast iron or dutch oven). Spoon mashed sweet potatoes over the beef and smooth out to cover the beef.

Bake for 20 minutes or until the sweet potatoes become a little crusty.

FREEZER MEAL OPTION

Prepare as directed above, except transfer beef to an aluminum baking dish and top with sweet potatoes. Cover with tin-foil and label. Freeze for up to 6 months. To reheat: Preheat oven to 425F. Leave foil on and bake for 35-45 minutes. Remove foil and bake an additional 15-20 minutes or until heated through and sweet potatoes are a little crusty.

My Whole 30 Journey - Bacon-Wrapped Dates

The first time I had bacon-wrapped dates was at a potluck game night for our Bible study group. The couple who brought them was new to our group and I remember thinking, I want to be best friends with these people!

As the world knows, everything is better with bacon. Sandwiches, salads, chocolate, cookies, ice cream, and dates. Dates are INCREDIBLE with bacon. Practically from heaven. The naturally sweet and chewy dates get caramelized and are offset by the crunchy and salty bacon. Seriously, a flavor explosion in your mouth!

Some people stuff the dates with cheese or other wonderful foods before wrapping them with the bacon, but I can't bring myself to experiment with perfection.

I made these for J's one year Robot Birthday Party, doubled the recipe and they were gone. Since then I have made them for various parties, dinners, get-togethers, and just as a treat for my family. When I started the Whole30 and learned of the wonders of fat (rejoice, fat is good for you!), I was thrilled! I made a batch of these bacon-wrapped dates to snack on. As usual, between the hubs, J and I, they didn't last long.

These are really easy to put together, its just bacon and dates for goodness sake! Out of sheer laziness, I usually don't even use toothpicks. Be warned though, if you don't use toothpicks some of your dates will escape from the bacon while cooking.

Bacon-Wrapped Dates
(original recipe YUMSUGAR)

• 1 16 oz. package of regular thickness bacon, cut into thirds (see note about bacon)
• 1 8 oz. package of pitted dates

Preheat oven to 350 F. Position oven rack in the center position. Cover a cookie sheet with tin foil.

Wrap a piece of bacon around a date. Secure with a toothpick, or  make sure the bacon seam is placed facing downwards on the cookie sheet pressing firmly so it is less likely to unravel. Repeat until all the dates are wrapped in bacon.

Bake for 20-25 minutes until crisp. Let cool for 10-15 minutes for serving.

Makes 25-30 bacon wrapped dates.

Note About Bacon: Most packaged bacon is made with sugar. Check your labels. We get our pork and beef from my cousin's farm so we don't worry about how the animals are treated or what they are fed. There is an officially Whole30 Approved Bacon.

Paleo BBQ Sauce

Summer = BBQ

Summer is such a great time for food. Grilling out on the deck with a beer and tons of friends and family around to just enjoy the season. That's the American dream, right? Its what all the commercials tell us we should be doing this time of year, and I am fine with that! I love me a good cook out and all the food that comes with it.

The problem is that most of the foods served at cook outs are not health-friendly, much less paleo or Whole30 approved. Among the mayo soaked pasta dishes crazy sweet deserts BBQ sauce is can be one of the biggest "no, no"s out there.  Its usually packed with sugar and preservatives.

The solution? Make your own!

It takes about a good full afternoon to make and can this sauce. It needs time to simmer so all the flavors can meld.

This BBQ sauce is to die for! My family is full of BBQ lovers. We are that family that would make a detour just because there was a local BBQ legend 20 miles up the road. Every Friday is unofficially BBQ Friday. Needless to say, we have tried a lot of different sauces. Mustard based, vinegar based, tomato based, smokey, sweet, spicy. From Maryland to Texas and everywhere in-between.

Needless to say we have some pretty refined BBQ taste buds. And this recipe was declared a home run! My brother told me to slap on a label and sell it. Its got a great smokey flavor and is slightly sweet, but not overwhelming. So far, I have served shredded chicken and ribs with this sauce.

I would like to experiment farther with this recipe and replace the applesauce with peach sauce or maybe chop up some roasted peaches, apricots or apples. Perhaps add some smoked peblano peppers or something spicier. I will let you know if I get around to messing with perfection.

This recipe produces quite a lot of sauce, enough for a good sized party with lots of leftovers. I ended up with 8 jars worth of sauce leftover after my big family dinner. I transferred the sauce to canning jars,submerged them in water and boiled for 45 minutes until the jars sealed themselves (the button on the lid sucked itself in).

Paleo BBQ Sauce
(adapted from The Domestic Man)

2 tbsp coconut oil
2 medium onions, minced
2 28oz cans whole tomatoes in juice
2 8oz cans tomato sauce
1 1/2 cups apple cider vinegar
1/2 cup apple sauce (or honey)
6 whole dates, chopped (or date molasses)
1/2 cup orange juice
2 tbsp paprika
2 tbsp chili powder
4 tsp hickory liquid smoke
4 tsp ground black pepper
2 tsp salt
1 tsp Worcestershire sauce (check your label, see note*)
1/4 cup horseradish mustard
1/2 tsp all spice
1 bay leaf

In a dutch oven, heat up the coconut oil on medium for a few minutes. Add the onion and saute until the onion becomes translucent, about five minutes.

Add the rest of the ingredients, and just as it starts to boil, set the heat to low. Simmer for two hours, using a potato masher to break up the tomatoes as they cook. After two hours, remove the bay leaf and blend the sauce in batches until it’s smooth. Return the now-smooth sauce to the dutch oven and simmer for another 30 minutes. Or, if you have an immersion blender, you can just blend it in the pot. If the sauce isn't thick enough, you can add some honey or molasses and cook it for another 30 minutes or so.

This sauce can absolutely be canned. To do so, submerge it in a hot water bath for 45 minutes, using this method from The Domestic Man. It should be good for a year after that point. After opening, I suggest finishing the sauce within a month.

*Note about Worcestershire sauce: I didn't realize Worcestershire sauce has soy sauce in it until after I made this sauce. Oops! If you have a soy allergy, make sure to read the label! The Original Worcestershire Sauce by Lea and Perrins doesn't have soy. It does have molasses and sugar, so its not Whole30 approved.