Decadent Cottage Pie
Cashew Cream Sauce Ingredients:
1 cup raw cashews, soaked in boiling water for 30 minutes
1 cup cold water
½ cup beef or chicken broth
1 tsp arrowroot starch
Herbs and Spice Ingredients:
3 tsp celery salt
3 tsp fresh rosemary, minced (or 1/2 tsp dried)
3 tsp thyme, minced (or ½ tsp dried)
2 tsp granulated onion
2 tsp cumin
1 tsp fennel seed
1 tsp granulated garlic
½ tsp chili flakes
Kosher salt and pepper to taste
6 medium russet potatoes, peeled
½ cup butter (ghee for Whole30)
½ cup milk (dairy or nondairy for Whole30)
½ cup beef broth Kosher salt and pepper to taste
Meat and Vegetable Ingredients:
2 pounds Country Natural Beef Butcher’s Blend
3 tbsp olive oil, divided
1 large onion, medium dice
2 bulbs fennel, medium dice
4 cups broccoli florets, bite sized
6 medium carrots, medium dice
10 ounces shiitake mushrooms
6 cloves garlic, minced
Kosher salt and pepper to taste
Another fun thing about this recipe is how melded the different ingredients get, everything works together to create a smooth cooking experience.
Soak the cashews in the boiling water inside the blender. While they soak chop and measure your vegetables, herbs and spices.
Cook the potatoes in a large pot starting from cool water, over medium heat until tender.
Next, heat a large skillet over medium heat and add some of the olive oil.
Add the onion to the hot pan and cook until they are translucent and soft.
Remove the onion and move onto the next vegetable.
You’ll be par cooking the remainder of the veggies in batches to ensure they get some color and a little tender but generally maintain their color and texture as they will continue to cook in the casserole.
The order isn’t important, but just ensure the vegetables (fennel, broccoli, carrots, mushrooms) have some space to spread and cook evenly.
Add salt, pepper and olive oil to the vegetables as needed while they cook.
Once the vegetables are done to your liking, remove them to a very large bowl.
Remove any vegetable debris from the bottom of the skillet and raise the heat to medium high.
Add some olive oil and press the ground beef into a thin and flat layer along the bottom of the skillet – in two batches if necessary.
You really want to create a sear on the beef.
Season the beef with all the herbs and spices, kosher salt and pepper.
Using a spatula, flip the beef over in large chunks to sear on the second side too.
Going back to your cashews that have been soaking in the blender - drain the cashews, then blend them with a fresh cup of water for 2-3 minutes in a high-powered blender until completely smooth and creamy.
Pour the broth and the arrowroot into a jar, close the lid tightly and shake vigorously - set aside.
Bring the cashew cream to a slow simmer in a saucepan, stirring often.
Reduce it to low heat, add the broth and arrowroot slurry and stir constantly to avoid scorching.
It should thicken within a few minutes.
If after 5 minutes it’s hasn’t thickened to a gravy like consistency, you can add another well shaken ¼ cup of broth with another ¼ tsp arrowroot.
Once cashew cream gravy is ready, pour over the meat and vegetables and gently fold everything together.
Pour the mixture into the bottom of a casserole dish, top it with the mashed potatoes.
Smooth the potatoes over the top with the back of a spatula or silicone spoon.
You can use a fork to drag a design over top.
Brush the top with 1-2 tsp of olive oil or melted ghee.
Bake uncovered for 20 minutes or so until hot and bubbling with a little browning on the top.
Garnish with fresh rosemary and/or thyme and serve hot!