Sweet Potato Cottage Pie
PREP 15 MIN•COOK 30 MIN
The eternal feud between Cottage Pie and Shepherd's Pie comes down to a battle between beef and lamb. This pie contains beef, hence is known as Cottage Pie! We've put a twist on the original by adding a sweet potato topping. Either way, it's delicious.
Number of servings
300g sweet potatoes, orange peeled & diced
1⁄2 onion finely diced
1 garlic clove finely chopped
300g minced beef
salt & pepper, to taste
1⁄2 tbs tomato paste
1⁄2 tsp cornflour
3⁄4 cup (188ml) beef stock
1⁄2 courgette (medium) finely grated
1⁄2 carrot (medium) finely grated
50g mixed salad leaves
1⁄2 tsp balsamic vinegar
Place sweet potato in a saucepan of cold salted water and simmer for 10 minutes, or until tender. Drain and mash.
At the same time, heat a large fry pan over medium heat. Cook onion for 5 minutes until soft. Add garlic and cook for another minute.
Increase heat to high. Add beef, season with salt and pepper and cook for a few minutes without stirring. Stir and continue to cook for 2-3 minutes, stirring occasionally until browned.
Add tomato paste and cook for a few more minutes.
Combine cornflour with a small amount of stock and stir until smooth. Add to pan, along with remaining stock, zucchini and carrot. Reduce heat to medium-low and simmer for 7-8 minutes, stirring occasionally, until liquid reduces to a thick sauce. Adjust seasoning.
Preheat an oven grill to high.
Transfer meat to a 22cm round pie dish and cover with mash.
Place under the grill for 5-10 minutes or until top is golden.
Divide between plates and serve with salad leaves tossed with vinegar and seasoned with salt and pepper.
1649 kJ / 394 cals
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