Sweet Potato Cottage Pie

This is delicious, simple and healthy.

2Ib beef mince

2 cloves of garlic

1/2 onion diced

2tbsps of Worcestershire sauce

3tbsps of tomato puree

100ml of red wine

100ml of balsamic vinegar

1tbsp of honey (Optional)

250ml of beef stock

4 sprigs of thyme chopped

Salt and cracked black pepper

For the mash

700g of sweet potatoes peeled and chopped

1/4 a tin of coconut milk

100g of parmesan cheese



Before you start make sure to preheat your oven to 190oC. In a casserole dish, fry off the mince on a very high heat with a touch of oil. Once browned remove from the pan and strain any grease. Now fry off the onion, garlic chopped until soft for about 2-3 minutes.

Return the mince to the pan and then add in the red wine. Bring the wine to the boil for a couple of minutes to burn off the alcohol. Add in the Worcestershire sauce, tomato puree, balsamic and honey if using. Now add the stock and bring to the boil. Add in the thyme and reduce to a simmer. Don’t forget to season with salt and cracked black pepper. Cook out for 10-15 minutes until the sauce reduces. Now set aside to cool.

Steam the sweet potatoes potatoes until soft and mash until smooth. Mix in the coconut milk and don’t forget to taste. Again season the mash with salt and pepper to your liking.
Place the mince into a baking dish about 22-28cm. Top with the potato. If you want to really impress your guests you can pipe your potatoes on. Grate the parmesan over the potato. Bake for 15-20mins until the potato is golden brown and serve.

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