Sweet Potato Cottage Pie
This is the perfect Sunday dinner or easy mid week dinner. It is honestly so tasty you won’t want to stop eating it.
500g extra lean beef mince
1 small onion finely diced
1 carrot peeled and finely diced
1 stick of celery finely diced
2 cups salt-reduced beef stock
1/4 cup of peas
1 clove garlic crushed
2 tbsp tomato paste
2 tbsp olive oil
1 tbsp Worcestershire Sauce Or Tabasco
3 large sweet potatoes cut in half longways
1 tsp cinnamon
Preheat oven to 170C
Line a baking tray with baking paper and place sweet potato halves on tray.
Drizzle with olive oil, sprinkle a little cinnamon and place in the oven for 50 min.
Heat remaining olive oil in a large pan over a medium/high heat.
Add mince to the pan and break up with a wooden spoon to remove lumps. Cook, stirring regularly, until mince has changed colour and is cooked through.
I like to drain excess fat off meat before next step.
Add garlic and onion to the pan and fry, stirring constantly, until the onion is transparent.
Add carrot, celery and peas to the pan and continue to stir mixture until vegetables have softened.
Pour beef stock, worcestershire sauce OR tabasco and tomato paste into the pan and bring the mixture to the boil. Reduce to medium/low heat and allow to simmer and thicken for 10-15 minutes.
While beef mixture is simmering, remove sweet potato from the oven (when cooked through and soft) and allow to cool slightly.
Being careful not to burn yourself, scoop sweet potato flesh out of each half using a large spoon and place in a mixing bowl. Discard the skin.
Using a potato masher, mash the sweet potato with a little butter until smooth.
Pour beef mixture into a large baking dish and top with mashed sweet potato.
Place in still hot oven for 15min to turn sweet potato golden and thicken the meat mixture further, then serve.
Don’t forget to #laurabodyzone if you post your delicious meal on on Instagram ;)