Lazy Upsidedown Cottage Pie

Upside Down Cottage Pie

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This upside down cottage pie is the no-bake Paleo version of the classic combo: fluffy mash and hearty, tasty beef. Quicker and slicker than the original!


  • 1 lb peeled, trimmed parsnips cut into chunks
  • 1 lb ground beef
  • 1/2 large onion, diced
  • 4 oz mushrooms, sliced
  • 1 cup beef broth
  • 1 tbl tomato paste
  • 2 tbl arrowroot powder
  • 1/2 tbs fresh oregano, chopped
  • 1/2 tbs fresh thyme
  • 24 tbls coconut milk
  • Black pepper to taste


  1. Peel and chop parsnips and place in pan of water. If uncored, put on the heat to boil now; if cored, put aside for now and begin to boil once meat has browned later.
  2. In a large skillet, brown the beef and set aside for now.
  3. Add the onions to the pan and use a splash of beef stock to deglaze. Heat until the onions begin to soften. If the pan begins to dry out, cover for a few minutes until the onions are ready.
  4. Put the mushrooms into the pan and saute until they begin to brown and sweat out any excess moisture.
  5. Return the beef to the pan and sprinkle the arrowroot powder evenly across the beef; stir through until no longer visible.
  6. Add the tomato paste and cook through for a minute before adding the herbs and stock.
  7. Bring up to an almost boil then lower the heat to a simmer.
  8. The beef will need about 15 minutes to come together; while this is happening, drain the parsnips.
  9. Pulse the parsnips in a food processor roughly then add coconut milk a tablespoon at a time until it reaches a fluffy consistency. Add black pepper to taste.
  10. Serve the beef sauce on top of the parsnip mash.