Sweet potato cottage pie
- Silvana Franco
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with leftovers
Easy
Prep: 20 mins
Cook: 30 mins
A star rating of 4.8 out of 5.31 ratingsRate
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Swap regular potatoes for sweet in this twist on a classic cottage pie. This recipe can be easily doubled to make a second pie for the freezer
This recipe has been adapted to fit our premium budget meal plan
Easily doubled
Freezable
Egg-free
Low calorie
Low fat
Nut-free
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Alternatives
Complete the dish
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Our premium budget meal plan has been specially curated by our expert team to save you time and money in the kitchen. The recipes and shopping list included in this plan have been adjusted to add or remove certain ingredients, assisting you to be savvier in the kitchen and helping you cook smarter throughout the week.
Premium tip
Add red lentils to the filling to help the meat stretch further, provide lovely texture and boost the fibre content.
Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp olive oil
-
2 small onions
finely chopped
-
250g beef mince
-
2 medium carrots
finely chopped
-
3 garlic cloves
finely chopped
-
2 beef stock cubes
-
185g red lentils
-
3 tbsp brown sauce
plus extra to serve
-
1.2kg sweet potatoes
peeled and roughly chopped
-
6 spring onions
chopped
-
cooked shredded cabbage or peas
to serve
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Nutrition: per serving
-
kcal302
low
-
fat8g
low
-
saturates2g
-
carbs40g
-
sugars15g
-
fibre7g
high
-
protein14g
-
salt1.33g
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Method
-
step 1
Heat 1½ tbsp olive oil in a large pan over a medium heat and cook the onions for 2 mins. Add the beef mince, turn up the heat to medium-high and cook for 5 mins, stirring occasionally until the meat is browned.
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step 2
Add the carrots and garlic, and cook for 2 mins. Stir in the stock cubes and 750ml boiled water. Bring to the boil, then stir in the lentils and brown sauce. Cover, reduce the heat and simmer gently for 20-30 mins until the filling is tender and thickened – remove the lid halfway through the cooking time if the mixture needs to reduce more.
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step 3
Meanwhile, cook the sweet potatoes in a large pan of boiling water until tender. Drain and mash until smooth. Beat in the remaining olive oil and the spring onions.
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step 4
Heat the grill to high. Spoon two-thirds of the filling into the base of an ovenproof dish and top with a third of the sweet potato mash. The leftover mince and potato will be used on day 4. Slide under the grill for 5 mins until browned in spots, then divide between plates and serve with brown sauce and some greens.
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A star rating of 4.8 out of 5.31 ratings
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