Cottage Pie

A paleo twist to a good old classic!

Having a few problems with my camera at the moment but will get some photos up as soon as it is working again!

I made this out of a few left overs I had but it was so good I will definitely be trying it again! The sweetness of the suede really adds something to this - I'd choose this over potato any day!

Cottage Pie


500g beef mince
2 sticks of celery
3 carrots
1 onion
garlic
mixed herbs
1 tin tomatoes
salt and pepper

1 suede
butter

1) Dice the onion and fry in a little olive oil with the garlic until soft.
2) Add the mince and season with a bit of salt and pepper. When brown drain any excess fat.
3) Add the carrots and celery, diced small, add more salt and pepper to taste and mixed herbs.
4) When the vegetables are softer add the tin of tomatoes and some water if necessary. You want it to be quite liquidy so you can reduce it. Simmer with the lid off for about 20 mins until the water has gone and the sauce is quite thick. This process will really bring out the flavour.
5) Peel and cut the suede then boil for about 20 mins until soft enough to mash, and mash with a little butter and salt and pepper.
6) line an oven proof dish with the mince and then top with the suede and grill till brown.