Zoned Out Cottage Pie - Paleo Cooking with Nick Massie

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is leaner, while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more budget-friendly.

Smash 6 cloves of garlic and chop them quickly.

Add 1 tablespoon of olive oil to a 12-inch cast iron skillet and add the bacon and garlic.

Peel and roughly chop 6 cups of parsnips and place them in a pan, covering them with water just to the surface.

Add a pinch of salt to the parsnips in the water.

Cook the bacon and garlic until aromatic.

Add chopped carrots, celery, and onions to the skillet with a pinch of salt and coarse ground black pepper.

When the carrots are halfway done, add green beans to the skillet.

Add 1 pound of ground lamb to the skillet, seasoned side down, followed by 2 pounds of ground lamb on top.

Break up the meat and mix it with the vegetables and seasoning.

Add another pinch of salt and pepper to the meat mixture and continue cooking for about 5 more minutes until done.

Transfer the meat and veggie mixture into a pan and smooth it out evenly.

Strain the parsnips and puree them using an immersion blender until mostly smooth with some chunks left.

Distribute the parsnip puree roughly over the meat mixture without disturbing it too much.

Use an offset spatula to create a rustic look on the parsnip topping.

Place the assembled pie in a convection oven at 350°F (or 375-400°F for conventional) for about 20 minutes.

Check for doneness by looking for separation around the edges and a crisp top.

Cut the pie into 8 portions, each being 3 blocks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens