Cottage pie is such a delicious Winter warmer that it was begging to be given a healthier twist.
Be mindful of you portion sizes though as the ingredients can add up to more calories than normal.
To be sure serve two ladle sized portions onto your plate and serve with a side of steamed vegetables.
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 celery stalks, finely chopped
- 500g lean beef mince
- 2 tsp Worcestershire sauce
- 2 tbsp tomato puree
- 400g can crushed tomatoes
- 1 tsp mixed herbs
- 2/3 cup frozen peas
- 600g orange sweet potato, peeled, chopped
- 1/4 cup milk
- 20g grass fed cows butter
- 1/3 cup grated cheddar cheese
How To Make Sweet Potato Cottage Pie
Heat the coconut oil in large saucepan over medium heat.
Add the chopped onions, carrots and celery and cook for 3 to 4 minutes until the onions have softened.
Add the lean mince and cook continuously stirring with a wooden spoon so that the mince breaks apart until it has browned.
Add the Worcestershire sauce, tomato puree, can of tomatoes and herbs.
Bring to the boil then reduce the heat to a simmer for 20 to 25 minutes until the sauce has thickened then add the frozen peas.
Whilst the mince is simmering cook the sweet potatoes in a saucepan of boiling water for approximately 8-10 minutes until just tender.
Drain the water and add the milk and butter.
Mash the potatoes and milk until smooth.
Preheat the oven to 180°C/160°C fan.
Spoon the beef mixture into an ovenproof dish and add the sweet potato mixture on top.
Sprinkle with cheese and bake for 30 to 35 minutes until golden.