Sweet Potato Cottage Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 500 grams of beef mince
  • 1 onion
  • 1 garlic clove
  • 1 large carrot
  • 1 large zucchini
  • ¼ cup frozen peas
  • 1 teaspoon curry powder
  • ½ teaspoon paprika
  • 1 cup vegetable stock
  • 1 tablespoon olive oil
  • 500 grams sweet potato
  • 2 tablespoons olive oil, for mash
  1. Turn the oven on to 180 degrees celcius.
  2. Peel the sweet potato and cut each sweet potato into 4 pieces. Place in a pot of boiling water with the lid on and let simmer for 20 minutes.
  3. In the meantime, dice the onion, garlic and carrots. Heat a large pan on a medium heat with the olive oil.
  4. Sauté the diced vegetables for a few minutes. Add the mince and let cook in the pan for a few minutes.
  5. Grate the zucchini, then add to the mince along with the peas, curry powder and paprika. When the mince is browned, add the stock and stir to combine.
  6. Allow the mince simmer on the stove for 20 minutes or until the stock has reduced right down.
  7. Add salt to taste to your liking if need be.
  8. Once the sweet potato is tender remove it from the stove and drain off the water.
  9. Add a two tablespoons of olive oil, salt and pepper then mash with a potato masher. Place the mince mixture into an oven dish draining excess juice off.
  10. Top with the sweet potato mash and smooth out the top.
  11. Place in the oven for 15 – 20 minutes to bake. Top with fresh herbs right before serving.
Recipe by Real Food Pledge with Caralee Fontenele at https://realfoodpledge.com/sweet-potato-cottage-pie/