Sweet Potato Cottage Pie
I’m just a little obsessed with sweet potato right now. If you know where to look you can pick it up dirt cheap during the cooler months (The sweet potato I used for this Sweet Potato Cottage pie was only $0.99kg, bargain!). Aside from it’s delicious sweet taste, I love it because it’s just so versatile. If something contains potato, there is a good chance you can substitute that potato with sweet potato. Take this pie for example, it is usually topped with ordinary mashed potato, which I substituted with mashed sweet potato.
Cottage pie is the type of meal you can chuck any vegetables into. Just use this recipe as the base, but swap the vegetables we have used with whatever happens to be lurking in the bottom of your fridge. Frozen vegetables also work just as well.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 celery stick, chopped
- 2 carrots, peeled and chopped
- 500g beef mince
- 1/2 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 400g can chopped tomatoes
- 1/4 teaspoon dried thyme
- 1/4 cup beef stock
- salt & pepper
- 1 cup peas
- 1.2kg sweet potatoes, peeled and cut into chunks
- 1 tablespoon butter
- 1/4 cup milk
- 1/2 cup cheddar cheese, grated
Cover the prepared sweet potatoes with water in a large saucepan and boil until softened,
Heat the olive oil in another large saucepan and add the onion, celery and carrot. Stir until the vegetables begin to soften. Add the mince and stir until no longer pink, breaking up any lump of mince with the back of your wooden spoon.
Add the Worcestershire sauce, tomato paste, chopped tomatoes, thyme, beef stock and a little salt and pepper. Simmer until thickened, which should only take a minute or so. Stir through the peas and remove from the heat. Pour the mixture into a baking dish.
Mash the sweet potatoes with butter and milk. Spread over the mince mixture.
Sprinkle with the cheese and bake at 180c for around 20 minutes, or until golden.