| 14 | 75 | 220 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 45 min | 6 |
| 1 tbsp | Vegetable oil |
| 1 large | Yellow onion (diced medium) |
| 2 large | Carrots (cut into 3/4-inch pieces) |
| 1 dash | Salt and pepper (to taste) |
| 2 tbsp | Tomato paste, organic |
| 454 gm | Beef, ground, extra lean |
| 2 tsp | Thyme, fresh (or rosemary) |
| 1 cup | Apple cider (or gluten-free dark beer) |
| 2 tbsp | Quinoa flour |
| 3/4 cup | Frozen green peas (frozen) |
| 1 cup | Water, filtered |
| 1 dash | Salt and pepper (to taste) |
| 1 potato | Potato (large russet, very thinly sliced) |
| 2 tbsp | Butter, unsalted (melted) |
Step 1: Preheat oven to 400 degrees F. In a large skillet, heat oil over medium-high.
Step 2: Add onion and carrots to the skillet and cook, stirring often, until onion is soft (5 minutes). Season with salt and pepper and stir in tomato paste.
Step 3: Add the ground beef and cook, breaking up with a wooden spoon, until almost cooked through, 3-5 minutes.
Step 4: Season the beef with thyme, add the apple cider (or beer) and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes.
Step 5: Sprinkle quinoa flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
Step 6: Transfer the mixture in the skillet to a 2-quart baking dish. Top with thinly sliced potatoes, overlapping the slices. Season the potatoes with salt and pepper and drizzle with butter. Bake until potatoes are browned around edges and tender when pierced, 40 to 45 minutes. Let cool 10 minutes before serving.
Step 7: Serve on its own, or with a side of your favorite veggies!
Traditional Cottage pie uses mashed potatoes, but potato slices save time and add esthetic appeal!
Tip:
Not a fan of ground beef? Try lamb, or finely minced turkey meat.
| Fruit | 0.3 |
| Grain | 0.1 |
| Meat | 0.8 |
| Meat Alternative | 0.2 |
| Vegetables | 1.1 |
