Sweet Potato and Beef Cottage Pie
This sweet potato and beef cottage pie combines a rich beef, lentil and tomato filling with smooth sweet potato mash and a golden cheese topping. Comforting, delicious and perfect for feeding the family, it’s also ideal for batch cooking or freezing for another day.
Ingredients
- 500g 5% fat lean beef mince
- 1 tablespoons rapeseed oil
- 1 onion, peeled and finely chopped
- 1 carrot, peeled and finely diced
- 3 garlic cloves, peeled, finely chopped or crushed
- 2 teaspoon dried mixed herbs
- 200g dried red lentils rinsed
- 2 x 400g cans chopped tomatoes
- 1-2 tablespoons Worcestershire sauce
- 400ml reduced salt hot beef stock
- 1.4kg sweet potatoes peeled, cut into small cubes
- 60g half-fat hard cheese grated
To serve:
- 150g cooked green peas or green vegetables of choice
Method
- Heat the oil in a large ovenproof frying pan or casserole dish over a medium heat until hot. Add the mince, onion, and carrot. Cook for 4-5 minutes until brown, breaking up the meat with the back of a spoon.
- Add the garlic and herbs, stir well to combine. Cook for a further 1 to 2 minutes. Add the tomatoes, Worcestershire sauce, and stock. Stir to combine and bring to a gentle simmer. Add the lentils and stir through.
- Simmer for 20 minutes until the sauce has thickened and the lentils are soft. Season, if required.
- Meanwhile, cook the sweet potatoes in a pan of boiling water for 12 to 15 minutes until completely tender. Drain well and mash until smooth. Stir through half the grated cheese. Season, if required. Preheat the oven to 200°C, 180°C Fan, Gas Mark
Spoon the sweet potato mash evenly over the top. Scatter over the remaining cheese.
- Bake in the oven for 15 to 20 minutes until the topping is golden, and the filling is bubbling at the edges.
- Serve the pie straight from the dish with seasonal vegetables.
If preferred, substitute the carrot for frozen vegetables of your choice. This recipe freezes well for up to 3 months in the freezer. Store in a freezer-proof container and reheat until piping hot throughout. Alternatively, store any leftover pie in the fridge and eat the next day.
This cottage pie is also a great recipe for batch cooking. Freeze cottage pie on the day you make it and store for up to 3 months (either whole or in portions – or just make the meat filling in advance, which saves you keeping a big dish in your freezer).
To reheat from frozen, sprinkle a little water on top, cover with kitchen foil, and cook at 180°C, 160°C Fan, Gas Mark 4 for about 1 hour 15 minutes for a whole pie or 30 minutes for smaller portions, until piping hot in the middle.
Nutrition
Based on lean beef mince, each serving provides:
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 556kcal | 8.5g (Medium) | 2.7g (Medium) | 21g (Medium) | 0.98g (Medium) |
| 28% | 12% | 14% | 23% | 16% |
% of the reference intake
Each serving provides:
72g Carbohydrates | 41g Protein | 15g Fibre
Typical values per 100g:
This recipe uses lean beef mince. If different cuts of meat are used, the nutrition information may vary. Serving suggestions are included.
