Sweet Potato Cottage Pie (Skillet Meal)

Hearty and flavorful, sweet potato cottage pie is an easy skillet dinner. Packed with beef and vegetables, it's a healthy family favorite!

5 from 1 vote

Print Pin

Course: Clean Eating Dinner Recipes

Cuisine: Scottish

Diet: Gluten Free

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: servings

Calories: 460kcal

Author: Violet Parcha

Preheat oven to 400 degrees.
Place the sweet potatoes on a baking sheet and poke a few holes in each of them with a fork. Roast for 1 hour or until soft through.
3 medium sweet potatoes
Brown the beef and diced onions in a 15" skillet on medium heat.
2 pounds ground beef, 1 onion
Stir in the carrots, mushrooms, tomato sauce, apple cider vinegar, coconut aminos, spices, and salt.
4 large carrots, 8 baby portobello mushrooms, 15 ounces tomato sauce, 2 teaspoons apple cider vinegar, 2 teaspoons coconut aminos, 1 tablespoon dried sage, 1 tablespoon dried oregano, 1/2 tablespoon dried basil, 1 tablespoon salt, 1 teaspoon pepper
Turn the skillet down to low to medium heat, cover, and simmer for 15 minutes.
Once the sweet potatoes are done, turn the oven down to 350 degrees.
Remove the skins from the potatoes and mash them in a bowl. Then add the coconut oil and salt.
3 tablespoons coconut oil, 1/2 teaspoon salt
Stir the frozen peas into the meat mixture and spread the potatoes over it.
1 cup frozen peas
Place the skillet in the oven and bake for 20 minutes.
Let it rest for 10-15 minutes before serving.

Frozen peas - substitute fresh peas (Since fresh takes longer to cook, add with the rest of the vegetables instead of at the end.)
Coconut aminos - substitute soy sauce, amino acids, or Worcestershire sauce
Coconut oil - substitute butter