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Sweet potato cottage pie
with leftovers
Easy
Prep:
Cook:
Swap regular potatoes for sweet in this twist on a classic cottage pie. This recipe can be easily doubled to make a second pie for the freezer
This recipe has been adapted to fit our premium budget meal plan
Skip to ingredients
- 3 tbsp olive oil
- 2 small onionsfinely chopped
- 250g beef mince
- 2 medium carrotsfinely chopped
- 3 garlic clovesfinely chopped
- 2 beef stock cubes
- 185g red lentils
- 3 tbsp brown sauceplus extra to serve
- 1.2kg sweet potatoespeeled and roughly chopped
- 6 spring onionschopped
- cooked shredded cabbage or peasto serve
Nutrition: per serving
- kcal302low
- fat8glow
- saturates2g
- carbs40g
- sugars15g
- fibre7ghigh
- protein14g
- salt1.33g
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.
