Beef and Sweet Potato Cottage Pie

Thank you to Gluten-Free Goddess for the bases of this wonderful comfort food recipe. This recipe is gluten free, dairy free and egg free.




3 medium organic sweet potatoes, peeled & diced

Sea salt and organic ground black pepper, to taste

A dash of organic nutmeg

A drizzle of organic extra virgin olive oil, to taste

Unsweetened organic almond milk or coconut milk, as needed



Preheat oven to 350 degrees.

Boil sweet potatoes in a pot of salted water. Cook until fork tender and mashable. Drain the cooked sweet potatoes. Season with sea salt, ground pepper and nutmeg. Drizzle with a little olive oil and add several tablespoons of almond or coconut milk. Mix until smooth and fluffy.



1 1/2lbs grass fed ground beef

1 small organic onion, diced

2 small to medium organic zucchini, cut into pieces

1c organic artichoke hearts, chopped

1 (14oz) can organic fire roasted tomatoes w/ green chilies 

2T organic balsamic vinegar

1 tsp dried organic thyme

1 tsp dried organic basil

1 tsp dried organic parsley

½ tsp organic ground cinnamon

Sea salt and ground organic black pepper, to taste



Sauté the ground beef in a large hot skillet until browned; pour off the fat.

Add in onions to beef and cook until onions are soft (approx. 5 minutes).

Add in the zucchini; stir and cook for a few minutes.

Add in artichokes and tomatoes.

Stir in balsamic vinegar, thyme, basil, parsley and cinnamon. Season to taste with sea salt and pepper. Cover and bring to a simmer.

Cook until liquid is reduced slightly. Remove from heat.

Layer beef and vegetable mixture in a casserole or baking dish. Top w/ the mashed sweet potatoes.

Bake in oven for 25-30 minutes or until bubbling and hot.

Serves 4

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