Sweet Potato and Bacon Cottage Pie
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Sweet Potato and Bacon Cottage Pie

Sweet Potato and Bacon Cottage Pie

with Mushrooms and Cheddar

This Sweet Potato and Bacon Cottage Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Sweet Potato

450 grams

Potatoes

2 unit(s)

Garlic Clove

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

7.5 grams

Worcester Sauce

(Contains Cereals containing gluten)

25 grams

Sun-Dried Tomato Paste

1 carton(s)

Tomato Passata

10 grams

Beef Stock Paste

30 grams

Mature Cheddar Cheese

(Contains Milk)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3543 kJ
Energy (kcal)847 kcal
Fat37 g
of which saturates15.2 g
Carbohydrate84.7 g
of which sugars18.5 g
Protein47.8 g
Salt3.85 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Pan
•Potato Masher
•Colander
•Lid
•Oven dish
•Grater

Instructions

Prep the Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.

Chop the sweet and white potatoes into roughly 2cm chunks (peel first if you prefer).

Peel and grate the garlic (or use a garlic press). 

 

Get Frying
2

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Add the bacon, garlic and mushrooms to the pan, then cook, stirring occasionally, until browned, 4-5 mins more. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle. Cook bacon thoroughly.

Make the Mash
3

Meanwhile, add both the chopped potatoes to your pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.

Once cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.

Simmer the Filling
4

Once the mushrooms have browned, add the Worcester sauce to the pan and bubble away until evaporated, 30 secs.

Stir in the sun-dried tomato paste, tomato passata, beef stock paste and water for the sauce (see pantry for amount).

Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins. 

Assemble your Pie
5

Preheat your grill to medium-high.

Transfer the beef filling to an appropriately sized ovenproof dish and top with an even layer of mash.

Grate the Cheddar cheese, then evenly sprinkle over the mash.

Grill until golden and bubbling, 4-5 mins.

Serve
6

Once your cottage pie is ready, allow to stand for 2 mins before serving on plates.

Enjoy!