Classic Cottage Pie is one the quickest and easiest supper dishes. This easy Sweet Potato Cottage Pie recipe rings the changes. Traditionally a Cottage Pie is made with ground beef and mashed potato, but this Sweet Potato Cottage Pie is a lovely alternative and especially good for those following a Low Carb diet .
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 2 lb / 900g peeled sweet potato, cut into large cubes
- 6 tbsp milk
- 1 stick/ 110g butter, cubed
- Salt and ground black pepper
- 1/2 tbsp lard or dripping
- 1 cup/ 115g chopped onion
- 1 cup / 115g chopped carrot
- 1 clove garlic, minced
- 2 cups / 450g ground/ minced beef
- 1 pint / 600 ml beef stock
- 1 cup / 115g chopped white mushrooms
- 2 tbsp finely chopped flat leaf parsley
- 1 cup/ 115g grated Cheddar Cheese
Preparation:
Serves 6
- Heat the oven to 375°F/190°C/Gas 5
- Boil the sweet potatoes until soft, drain. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side.
- Melt the lard or dripping in a large deep pan. Add the onion and carrot and fry for 5 minutes. Add the garlic and cook for another minute.
- Add the ground beef and one-third of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley and mushrooms, season with salt and pepper. Cover with a lid and cook for 15 minutes.
- Remove the lid and cook uncovered for 10 minutes to reduce the sauce slightly.
- Place the meat sauce into an 8"/ 20cm by 3"/7cm deep ceramic of glass ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese potato on top and bake in the heated oven for 30 - 35 mins until the surface is crisp and browned. Serve immediately.
