Classic English pub fare doesn’t always jive with Paleo nutrition, but Nick’s making worlds collide with his Zoned Out Cottage Pie!
He’ll tell you himself that he’s a meat and potatoes guy, and this recipe delivers on all levels – macros and flavor. Plus, it has bonus bacon. Any recipe that starts with three slices of bacon always taste better, right?
If you don’t care for lamb, you can sub turkey or beef and it’ll still work just fine. The concept remains the same – a savory mix of ground meat and sautéed veggies topped with a smooth layer of parsnip puree. The flavors marry big time after 20 minutes in the oven, and Nick’s cottage pie will freeze and reheat beautifully. Make up a batch over the weekend for lunches and dinners all week long, and you’ll have no trouble…
“Keep It Paleo!”
Zoned Out Cottage Pie
- 2 pounds ground lamb (or any ground meat)
- 3 slices bacon, diced
- 6 cloves garlic, smashed, rough chop
- 6 cups parsnips, peeled, rough chop
- 2 cups onions, diced
- 2 cups carrots, diced
- 2 celery, diced
- 2 cups green beans, chopped
- 1 tablespoon olive oil
- Water, as needed
- Kosher salt, to taste
- Course ground black pepper, to taste
- 3 tablespoons PALEO GRIND Greek Freak (or Italian seasoning)
- Heat a cast-iron skillet over medium-high heat and add olive oil.Place bacon and garlic into the skillet to brown, approximately one minute.
- Place the parsnips into a pot and cover with water. Place a lid on the pot and allow parsnips to boil until fork tender.
- Add carrots, celery and onions along with a pinch of kosher salt and coarse ground black pepper to the skillet. Stir to incorporate. Allow to cook for 5-7 minutes. Then add green beans and stir together. Push the veggie mixture to one side of the pan.
- Season the top side of the meat with PALEO GRIND Greek Freak seasoning and place it seasoned side down into the skillet. Season top side of meat with Greek Freak. Break the meat apart with a spatula to incorporate the seasoning into the meat. Once the meat is broken up, stir it into veggie mixture and allow to cook for another 5-7 minutes.
- Preheat the oven to 350°F convection oven (375-400°F for a conventional oven). Transfer the meat and veggie mixture into a 9×12” baking dish. Spread the mixture out to cover the bottom of the pan.
- When the parsnips are fork tender, mash, smash, puree or blend to achieve your desired parsnip topping. Drop into the baking dish in sections and then spread to cover the meat and veggie mixture.
- Place the baking dish into the oven for twenty minutes.
- Remove from oven, cut dish into eight portion, plate and enjoy!
“Keep It Paleo!”