Sweet potato cottage pie

My take on a sweet potato cottage pie is a great meal to make when it’s a little chilly outside. As you make it in a large dish, it’s perfect if you’re cooking for a group of people or if you plan to use your leftovers for lunch the next day. Add some parmesan cheese on the top for a twist and serve with green beans and broccoli.

Sweet potato cottage pie

Sweet potato cottage pie

To make my sweet potato cottage pie…


You will need:

500g lean mince beef

2 large aubergines, chopped

Red onion, chopped

200ml beef stock


For the mash:

2 carrots, peeled and chopped

4 sweet potatoes, peeled and chopped

Sweet potato cottage pie Sweet potato cottage pie

Sweet potato cottage pie

What to do:

  1. Preheat the oven to 180C and have a large casserole dish to hand.
  2. In a large frying pan, fry your onion and mince for 5-10 minutes in a little olive oil.
  3. In pan of boiling water, add the roughly chopped carrots and sweet potatoes. Bring to the boil and simmer for around 20 minutes until they’re soft.
  4. When your mince and onion have browned, add in your aubergines and simmer together with the beef stock for 15 minutes.
  5. When your carrots and sweet potatoes are cooked through, drain the water and mash in the pan with a knob of butter.
  6. Tip the contents of your frying pan into a large casserole dish and season. Spoon on the mash and spread evenly to cover.
  7. Pop the dish into the oven for 40 minutes.
  8. Scoop the finished sweet potato cottage pie onto plates and serve with green veg.

Sweet potato cottage pie

Sweet potato cottage pie

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