Sweet potato cottage pie
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
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Prep:20 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 302
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fat 8g
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saturates 2g
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carbs 40g
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sugars 0g
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fibre 7g
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protein 14g
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salt 1.33g
Ingredients
- 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
Method
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.
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.
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.
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.
