Whole30 Cottage Pie | Cleveland East Side Moms

Whole30 Cottage Pie

Dec 21, 2018 | Recipes, Whole30


Oh Cottage Pie. A pie suited for the soul. Different from Shepard’s Pie simply because of the meat – Cottage Pie uses beef, while Shepard’s pie uses lamb or mutton. Both delicious, but I enjoy being technically correct so Cottage Pie it is! This Cottage Pie is one of those perfectly portioned unicorn recipes where each bite has the perfect amount of every ingredient. When you take it out of the oven and pierce your fork through all the layers – that bite is just perfection.

Additionally, this recipe becomes Whole30 compliant if you swap out the peas for say, celery, because peas are a legume and therefore not compliant on Whole30. But here I went with the good old peas and carrots pair and made it even easier by using a frozen variety. If you use fresh and/or celery you will probably need to adjust cook times a little bit to make sure everything is softened before popping it in the oven. This dinner is delicious and will easily serve the whole family. Bonus points if you eat it whilst staying in a cottage!


Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: 6



1 lb 90/10 ground beef

1/2 lb yellow potatoes, peeled

1/2 large yellow onion, diced

4 cloves garlic, minced

10 oz (1 bag) frozen tricolor carrots, thawed

5 oz (1/2 bag) frozen peas, thawed —> swap for 3 stalks celery, diced for Whole30

1 TSP fresh rosemary, minced

1 TSP fresh thyme, minced

3 TBS tomato paste

3/4 cup chicken broth, divided (1/2 cup for filling; 1/4 cup for mashed potatoes); check ingredient label for Whole30!

1 TBS avocado oil


Parsley, chopped for garnish

S&P to taste




  1. Preheat oven to 375.
  2. Peel potatoes, put into pot and cover with water. Add salt. Boil until they easily fall apart when pierced with a fork. 
  3. While potatoes are boiling, heat 1/2 TBS EVOO in large skillet over medium heat and brown ground beef. Once cooked through, set aside.
  4. In same skillet, heat 1.5 TBS EVOO. Add onions and garlic and saute over medium heat until onions are translucent, stirring regularly.
  5. Add carrots, peas, tomato paste, chicken broth, rosemary and thyme. Let cook about 5-7 minutes until carrots soften and liquid reduces by 1/2. Season to taste with S&P.
  6. Once potatoes are tender, drain. Let cool and then add 1 TBS avocado oil, 1/2 cup chicken broth and salt to taste. Mash until creamy. 
  7. In a deep oven safe dish, add filling mixture. Spread mashed potatoes evenly over top. Sprinkle with parsley.
  8. Pop into oven for about 20-25 minutes until potatoes start to brown on the sides and insides are heated through.
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