ONE PAN COTTAGE PIE

Comfort food for the last bit of cozy weather days this season.

This recipe is made even simpler because it requires only one pan.

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YOU WILL NEED

• 1/4 cup, plus 2 tablespoons ghee or avocado oil

• 1 sweet onion, chopped

• 1 large carrot, chopped

• 1 celery stalk, chopped

• 2 garlic cloves, finely chopped

• 2 1/2 teaspoon fine sea salt

• 1/2 teaspoon dried oregano

• 1/2 teaspoon sweet paprika

• 1/4 teaspoon ground black pepper

• 2 pounds ground beef

• 1/3 cup cassava flour

• 1/2 cup fresh or frozen peas

• 2 tablespoons Dijon mustard

• 2 cup beef bone broth

• 1 large sweet potato, thinly sliced

• 5 to 6 medium gold potatoes, thinly sliced

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TO MAKE

Preheat the oven to 450ºF.

In a large oven-safe pan over medium heat, add 2 tablespoons of ghee to melt.

Stir in the onions, carrots, celery and garlic. Add 1 teaspoon of salt and the oregano, paprika and black pepper. Stir to coat the vegetables in the spice mixture. Let cook until the onions are translucent, about 5 minutes.

Add in the ground beef and another 1/2 teaspoon of salt. Cook, stirring until the meat is browned.

Stir in the cassava flour until well incorporated.

Stir in the peas and mustard.

Pour in the bone broth and bring to a simmer until the liquid has reduced and thickened, about 10 minutes. Turn off the heat.

Arrange the potatoes on top of the meat mixture. Brush 1/4 cup melted ghee over the top of the potatoes and sprinkle with 1 teaspoon fine sea salt.

Bake at 450ºF until the potatoes are golden and crispy, about 25 to 30 minutes.

Serve right away.

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