Cottage pie is such a comforting midweek dinner and I love the sweet potato topping in this recipe. I make this sweet potato cottage pie in batches and store it in the freezer to have during the week. You can serve it with cottage cheese for an extra protein hit – 110g of cottage cheese contains around 14g of protein. This recipe uses lean beef mince, but you could use chicken, turkey or pork mince instead.
Serves 4
Prep: 40 minutes
Cook: 20 minutes
Nutrients per serving
- Calories (kcal) 500
- Carbohydrates (g) 42
- Protein (g) 30
- Fat (g) 23
Ingredients:
- 2 tbsp coconut oil
- 500g lean beef mince
- 650g sweet potatoes, peeled and chopped into large chunks
- 75ml milk
- 1 onion, diced
- 1 garlic clove, minced
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 200ml tomato passata
- 100ml beef stock
- 1 tbsp Worcestershire sauce
- grated cheese (optional)
Method:
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Heat 1 tbsp of coconut oil in a large frying pan over a high heat. Add the beef and fry, breaking up the meat, until browned. Transfer the cooked meat to a plate and set aside.
- Bring a large saucepan of salted water to the boil and add the sweet potato chunks. Simmer uncovered for 10–12 minutes or until tender. Drain, return to the saucepan with the milk and mash until smooth.
- While the potatoes are cooking, heat another tbsp of coconut oil in the frying pan, add the onion, garlic, celery and carrots and fry for 5–6 minutes. Add the passata and the beef stock and simmer for 5 minutes. Add the beef mince, bring to the boil and simmer for 20 minutes.
- Remove from the heat and stir in the Worcestershire sauce, then spoon the mixture into a large baking dish and top with the mashed sweet potato.
- Bake in the oven for 20 minutes, adding grated cheese for the final 10 minutes of cooking if you wish. Serve warm. Sealed leftovers will keep in the fridge for 3 days.
