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Cottage pie with sweet potato

Sweet potato gives an interesting flavour twist to this classic family favourite.

Cottage pie with sweet potato

Cottage pie with sweet potato

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 1 medium carrot peeled, finely chopped
  • 2 stalks celery trimmed, finely chopped
  • 500 gram minced meat
  • 2 tsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 400 gram crushed tomatoes
  • 1 tsp dried mixed herbs
  • 0.67 cup peas frozen
  • 600 gram orange sweet potatos peeled, chopped
  • 0.25 cup milk
  • 20 gram butter
  • 0.33 cup cheddar cheese grated

Method
 

  1. Heat oil in large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
  2. Add worcestershire sauce, tomato paste, tomato and herbs. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until thickened. Stir in peas. Preheat oven to 180°C/160°C fan-forced.
  3. Meanwhile, cook potato in a saucepan of boiling water for 8 minutes or until just tender. Drain. Return to pan. Add milk and butter. Mash until smooth. Spoon beef mixture into a 5cm-deep, 6 cup-capacity ovenproof dish. Top with potato mixture. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Serve.



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