Ingredients for Sweet Potato Cottage Pie
- Potatoes
- Sweet Potatoes
- Olive Oil
- Brown Onion
- Lean Ground Beef
- Tomato Paste
- Gravy
- 1 medium carrot, chopped
- 1 medium zucchini, chopped
- Frozen Peas
- Skim Milk
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How to Make Sweet Potato Cottage Pie
- Preheat your oven to 180°C (350°F).
- Peel and chop 500g of potatoes and 250g of sweet potatoes into roughly equal-sized pieces. Boil in a large saucepan of salted water for 15 minutes, or until tender.
- Meanwhile, heat 1 tablespoon of olive oil in a large, deep non-stick frying pan over medium heat.
- Add 1 medium chopped onion and cook, stirring occasionally, for 5 minutes, or until softened.
- Add 500g ground beef and cook for 5 minutes, breaking up lumps with a wooden spoon.
- Stir in 2 tablespoons of tomato paste and 1 tablespoon of beef gravy powder.
- Gradually whisk in 2/3 cup of water, stirring continuously until the sauce thickens slightly.
- Add 1 medium chopped carrot and 1 medium chopped zucchini.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- Stir in 100g frozen peas.
- Drain the cooked potatoes and sweet potatoes. Return them to the saucepan.
- Add 100ml of milk and mash until smooth. Season generously with salt and freshly ground black pepper.
- Transfer the beef mixture to a 1.5-liter ovenproof dish.
- Spread the sweet potato mash evenly over the top, roughing up the surface with a fork.
- Bake for 25-30 minutes, or until golden brown and heated through.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
42g
Fat
23g
Carbs
18g
