Cottage Pie with Mashed Yams

We found this yummy recipe on the Nourished Kitchen blog and just had to try it (with our own additions and modifications, of course)!


1 pound grass-fed ground beef
1 cup beef stock
1/3 cup cream
1 stick butter
1 large onion, chopped
1+ cup frozen peas
1+ cup diced carrots
3 medium sized yams or sweet potatoes
2 cups shredded cheese
1 tablespoon arrowroot powder
1 tablespoon finely chopped fresh rosemary
1 teaspoon dried thyme
2 tablespoon tomato paste
1 teaspoon Worcestershire sauce
sea salt and crushed black pepper to taste


Bake yams at 375F for 30-45 minutes, or until soft when pricked with a fork, leave oven on
Peel yams, discarding the peel and mash them with 1/2 stick butter, 1/2 cup cream and a dash of salt in an electric mixer
When the yams are nicely mashed set aside
In a large cast-iron pan saute onions and carrots in 1/2 stick butter on medium heat, until onions are translucent and carrots are slightly browned
Add in ground beef, breaking up meat into small pieces, stirring occasionally until beef is cooked through (about 10 minutes)
Pour in beef stock, Worcestershire sauce, rosemary and thyme, stirring to incorporate and turn heat to low
Allow the liquid to reduce a bit, about 15 minutes or so
Add in the peas, and arrowroot, stirring rapidly to prevent the arrowroot from clumping
Continue stirring gently until the sauce has thickened, less then 5 minutes.
Add in salt and pepper to taste.
Remove pan from heat
Spread mashed yams evenly on top of the meat and veggie mixture
Sprinkle with cheese
Bake at 375 for about 25 minutes or until cheese is bubbly and starting to brown (we broiled it for the last 5 minutes)

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