Coming Unglu’d: Paleo Cottage Pie

by Colette Bell.

As promised, I’m delivering you a seasonal, savory, paleo recipe! This just felt right for this chilly weather we’ve been having, so I bring to you Paleo Cottage Pie. Now, it’s pretty close to traditional cottage pie, which is in fact generally gluten-free, but there are some differences that I will point out as we go. You would typically see lamb or ground beef, but my husband and are not big fans of lamb and are not generally huge red meat eaters. We typically eat a lot of turkey, so I splurged (off budget) to get some organic ground turkey and the rest is all seasonal vegetables that came in my South Shore Organics basket this past week. This is how I always work within my food budget: base my recipes around what I have, or use what I have as substitutions.  (I would have loved some carrots in this recipe, which I usually put in, but I didn’t have any on hand, so please feel free to add carrots.)

Here’s what you’ll need to get started:

  • 2 tablespoon organic extra virgin olive oil (I get mine at BJ’s – absolutely least expensive I have found)
  • 1 large organic yellow onion, diced
  • 1/2 pound pancetta cubed
  • 2 cups diced organic celery (SSO)
  • 1 chopped organic green bell pepper
  • 1 pound organic ground turkey
  • ½ teaspoon celtic sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 cup organic vegetable broth (you can use chicken broth, I used vegetable, because I already had some open in my refrigerator)
  • 4 organic parsnips (SSO) sautéed until soft (to puree)
  • 1 very large head organic cauliflower, steamed & chopped (to puree)

*Now here’s an important difference in traditional cottage pie & the paleo version, the parsnip & cauliflower puree are to be used on top (crust) in place of the usual mashed, or whipped potatoes. (Potatoes are a no-no in paleo cooking, but you can use sweet potatoes as a substitute as well)

  • salt, pepper & organic rosemary (from my own garden) to taste, I also added some garlic (I love garlic & use it as much as possible)

Cooking up in the large pan

 1.   In a large saute pan, add your onion, green pepper, pancetta, & celery until softened

2.  Add ground turkey & saute until brown.

3.  Season with salt, pepper, paprika, granulated garlic & rosemary

4.  Add chicken broth and cook down broth until 50% evaporated

5.  Place cauliflower & parsnips (after being cooked until soft & chopped) in food processor and puree with olive oil until smooth, I also added some rosemary to this as well.

6.  Pour ground beef mixture into a 9 x 13 inch baking dish

7.  Pour mashed cauliflower & parsnips over beef mixture, smooth out with the back of a wooden spoon.

8.  Bake at 350 F for 30 minutes.  Serve & enjoy!

 cooked up & ready to devour Colette is a wife, mother and entrepreneur of sorts.   Some might call me a “hippy” (my husband included!).  Since finding out she is gluten intolerant, she has been working a start-up business venture, or Adventure if you will, preparing gluten-free meals to order and delivering them throughout her local community.  Along with cooking gluten-free meals, she also enjoys developing a variety of allergen-friendly recipes (and will try to label them as such.)  She made it a bit of a mission to educate people on how to live well and gluten-free and on a tight budget.


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
This entry was posted in Autumn, Cooking, recipe. Bookmark the permalink.

2 Responses to Coming Unglu’d: Paleo Cottage Pie

  1. Pingback: Coming Unglu’d: My Perfect Thanksgiving Dinner (Something for everyone!) | edible South Shore & South Coast Blog

  2. Pingback: Paleo Cottage Pie | All about Gluten Free cooking & living!

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