A casserole dish serving sweet potato-topped cottage pie

Sweet potato-topped cottage pie

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(1 ratings)

Prep: 25 mins Cook: 3 hrs, 35 mins

Easy

Serves 4

Pre-prepare the mince base and freeze it to make this delicious cottage pie later in the week. It's a wonderfully comforting and nutritious family meal

Nutrition and extra info

  • Mince base only

Nutrition: Per serving

  • kcal515
  • fat23g
  • saturates9g
  • carbs43g
  • sugars23g
  • fibre9g
  • protein30g
  • salt0.7g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 thyme sprigs
  • 1 bay leaf
  • 650g sweet potatoes, cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 75ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 20g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the mince base

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • ½ celery stick, finely sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 small carrot, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 500g beef mince, 10% fat
  • 3 tbsp tomato & vegetable purée
  • 200ml passata
  • 50ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Method

  1. For the base: heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.

  2. Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins.  If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)

  3. To finish the recipe, heat more oil in a pan and fry another onion until it starts to soften. Add the carrot and celery and fry until tender. Add the thyme and bay and cook for 1 min, then tip in the mince base and bring to a simmer. Cover and cook for 20 mins (take off the lid towards the end if it’s not thick enough).

  4. Heat oven to 180C/160C fan/gas 4. Cook the sweet potatoes in simmering water until tender, drain well, then add the milk and mash the potatoes.

  5. Tip the meat mixture into a casserole dish and level it out (fish out the thyme and bay and discard), then pile the potato mixture on top and spread it out. Cook for 30 mins or until the top begins to brown.

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