Sweet potato cottage pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- with leftovers
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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
