Trisha Lewis's sweet potato cottage pie: Today
Trisha Lewis's sweet potato cottage pie: Today
A spin on the classic cottage pie, using fluffy sweet potatoes for the topping.
Ingredients
Serves: 4
For the sweet potato topping
4 large sweet potatoes, peeled and chopped
Rosemary sprigs (for boiling in the water)
½ cup milk
100 g Greek yogurt
Salt and black pepper
1 egg, beaten (for egg wash)
For the cottage pie filling:
1 tbsp olive oil
1 large onion, finely diced
2 carrots, finely diced
3 x cloves garlic, crushed
500 g 4% less fat beef mince
2 tbsp tomato purée
1 tbsp Worcestershire sauce
250 ml beef stock
1 tsp dried thyme & rosemary
2 x tsp gravy granules
Salt and black pepper
To serve
Steamed or boiled peas
Method
Boil the sweet potatoes in well-salted water with rosemary until very tender. Drain well, discard rosemary, then mash with milk, Greek yogurt, salt, and pepper until smooth.
Heat oil in a large pan over medium heat. Add onion and carrots and cook until soft.
Add garlic, cook briefly, then add beef mince and cook until browned, breaking it up well.
Stir in tomato purée and Worcestershire sauce, gravy granules and cook out for 3 minutes.
Add stock, herbs, salt, and pepper. Simmer until thick and rich.
Spoon the beef mixture into a baking dish and spread the sweet potato mash evenly on top.
Brush the top lightly with beaten egg to help it colour.
Bake at 190°C for 25–30 minutes until bubbling and lightly golden.
Rest briefly, then serve with peas.
