Cottage Pie
A comforting, high-protein cottage pie topped with creamy sweet potato mash and melted Red Leicester cheese. The perfect family meal or a great option for lunch meal prep! ❤️
Why sweet potato? A great source of complex carbs for energy, fibre for digestion, vitamin A for immunity and potassium for muscle function.
Calories: Approximately 508 per serving (recipe serves 4)
Carbohydrates: 50g
Protein: 40g
Fat: 15g
Ingredients
For the beef filling
500g lean beef mince (5% fat)
260g carrots, sliced
100g red onion, diced
100g frozen peas
40g tomato purée
30ml Worcestershire sauce
2 x less-salt beef Oxo cubes Dissolved in 400ml water
20g plain flour
Salt and black pepper, to taste
16g garlic purée
For the sweet potato topping
800g raw sweet potato, peeled and cubed
100g Red Leicester cheese, grated
Method
1. Prepare the vegetables
Sauté the onion and carrots in a large pan over a low heat for around 10 minutes until softened. Add a splash of water instead of oil to prevent sticking.
2. Brown the mince
Increase the heat, add the beef mince and cook for approximately 5 minutes, breaking it up as it browns.
3. Make the beef filling
Add the peas, tomato purée, garlic purée, Worcestershire sauce and beef stock made with the Oxo cubes and 400ml water. Season with salt and pepper, then simmer for around 15 minutes.
4. Prepare the sweet potato mash
Meanwhile, boil the sweet potato chunks for 10–15 minutes, or until tender. Drain well and mash until smooth.
5. Thicken the filling
Stir the plain flour into the beef mixture until combined and the sauce thickens.
6. Assemble the pie
Transfer the beef filling to a medium sized ovenproof casserole dish. Spread the sweet potato mash evenly over the top and sprinkle with the grated Red Leicester cheese.
7. Bake
Bake in a preheated oven at 180°C for approximately 20 minutes, until the cheese is golden and the filling is bubbling.
Allow to stand for a few minutes before dividing into four equal portions.
Serve with a big side of veggies and enjoy!
Comments