Cottage pie with sweet potatoes
Try this sweet potato version of an old classic. The sweet potatoes add flavour and are delicious with the beans.
Ready in
1 hour 45 minsServing size
Serves 6Ingredients
- 1 tbsp (15 ml) sunflower oil
- 500 g lean beef mince
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 2 carrots, grated
- 1 x 410 g tin chopped tomatoes
- 1 x 410 g tin baked beans in tomato sauce
- 2 tsp (10 ml) dried origanum
- lemon juice and black pepper to taste
- 1 cup (250 ml) frozen mixed vegetables, rinsed
- 3 large sweet potatoes or 6 medium potatoes, quartered
- ½ tsp (2,5 ml) salt
- 2 tbsp (30 ml) warm low-fat milk
- ½ tsp (2,5 ml) ground nutmeg
Method
- Heat half the oil in a pot and fry mince until browned. Spoon out and drain off excess fat.
- Heat the rest of the oil in the same pan and fry the onion, garlic and carrots until soft.
- Add tomatoes, mince, beans and herbs. Simmer with a lid for 20 minutes or until the mixture thickens.
- Season with lemon juice and black pepper. Stir in mixed vegetables and spoon into an oven dish.
- Preheat oven to 180 °C.
- Meanwhile, place sweet potatoes, salt and enough water in a pot. Bring to the boil and simmer until tender.
- Drain and mash with a potato masher. Stir in milk and nutmeg and spread over the mince mixture.
- Bake for 30 minutes or until golden brown. Serve with a salad.
This recipe is from Cooking from the heart, 1st edition
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