A spin on the classic cottage pie, using fluffy sweet potatoes for the topping.
Ingredients
Serves: 4
For the sweet potato topping
- 4 large sweet potatoes, peeled and chopped
- Rosemary sprigs (for boiling in the water)
- ½ cup milk
- 100 g Greek yogurt
- Salt and black pepper
- 1 egg, beaten (for egg wash)
For the cottage pie filling:
- 1 tbsp olive oil
- 1 large onion, finely diced
- 2 carrots, finely diced
- 3 x cloves garlic, crushed
- 500 g 4% less fat beef mince
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 250 ml beef stock
- 1 tsp dried thyme & rosemary
- 2 x tsp gravy granules
- Salt and black pepper
To serve
Steamed or boiled peas
Method
- Boil the sweet potatoes in well-salted water with rosemary until very tender. Drain well, discard rosemary, then mash with milk, Greek yogurt, salt, and pepper until smooth.
- Heat oil in a large pan over medium heat. Add onion and carrots and cook until soft.
- Add garlic, cook briefly, then add beef mince and cook until browned, breaking it up well.
- Stir in tomato purée and Worcestershire sauce, gravy granules and cook out for 3 minutes.
- Add stock, herbs, salt, and pepper. Simmer until thick and rich.
- Spoon the beef mixture into a baking dish and spread the sweet potato mash evenly on top.
- Brush the top lightly with beaten egg to help it colour.
- Bake at 190°C for 25–30 minutes until bubbling and lightly golden.
- Rest briefly, then serve with peas.
