As the weather gets colder and the wind blows harder, my craving for comfort food just keeps increasing… and what could be more comforting than cottage pie. I have added a bit of a twist by mixing the traditional mashed potato topping with some sweet potatoes. It gives it depth of flavour and an extra little healthy boost.
Sweet potato cottage pie
500g extra lean beef mince
1 onion, finely chopped
2 large carrots, sliced
A large splash of Worcestershire sauce
2 tablespoons of tomato puree
500ml beef stock
300g potatoes, peeled and cut into chunks
600g sweet potatoes, peeled and cut into chunks
3 tablespoons of milk
80g frozen peas
Salt and pepper
Fry the onions and carrots in a little vegetable oil over a medium heat. When they have softened, add the mince, turn up the heat and fry for a couple of minutes. Stirring continuously until it has browned. Add Worcestershire sauce and tomato paste and cook for 3 or 4 more minutes. Add stock, turn down the heat and simmer for 20 minutes. After 20 minutes, remove the lid, stir and continue to simmer for a further 20 minutes. Add salt and pepper to taste.
In the meantime turn on the oven to 180C and make the mash. Boil both types of potatoes in salted water for about 10 minutes. Drain, add the milk and butter and squash with a potato masher.
Remove the mince mixture from the heat and pour into large rectangular baking dish, add the peas. Make sure it is even spread across the dish. Cover with mash. “Riffle” with a fork, top with cheese and bake for about 20 minutes in the oven.
Serves 4 – 6