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Sweet Potato-Topped Cottage Pie

Sweet Potato-Topped Cottage Pie

with Roasted Broccoli Trees

Family Friendly
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Mimi thinks her mum makes the best cottage pie in the whole world. So it was with trepidation that she presented this recipe for motherly approval. The twist is using sweet potato in the mash which adds more fibre and vitamins as well as flavour. Mrs Morley gave her seal of approval so we’re sharing the recipe with you today. Enjoy!

Allergens:GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 punnet(s)

Closed Cup Mushrooms

1 unit(s)

Small Sweet Potato

1 pack(s)

Potato

240 grams

Beef Mince

½ sachet

Tomato Puree

½ pack(s)

Finely Chopped Tomatoes with Onion and Garlic

½ sachet

Worcester Sauce

(ContainsGluten)

½ sachet

Beef Stock Powder

1 block(s)

Cheddar Cheese

(ContainsMilk)

1 pack(s)

Broccoli

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2962 kJ
Energy (kcal)708 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate82 g
of which sugars19.0 g
Protein40 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Frying Pan
Slotted Spoon
Potato Masher
Strainer
Grater
Oven dish
Spoon
Aluminum Foil
Baking Tray
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil for the potatoes. Chop the mushrooms into roughly 1cm pieces. Chop both types of potato into roughly 2cm cubes (no need to peel).

2

Heat a splash of oil in a large frying pan on medium-high heat. Add the mushrooms and cook until browned, 4-5 mins more. Then add the beef mince and season with a pinch of salt and pepper. Break it up with a wooden spoon and cook until browned, 4-5 mins, stirring occasionally.

3

Meanwhile, add both types of potato to your pan of boiling water and cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and return to the pan. Add a knob of butter (if you have some) along with a pinch of salt and some pepper. Mash until smooth.

4

When the beef has browned, add the Worcester sauce and bubble away for a minute or two. Add the tomato purée, chopped tomatoes, water (see ingredients for amount) and beef stock. Bring to the boil, then reduce the heat and simmer until thickened, about 15-20 mins. Transfer to an ovenproof dish, spread the mash on top and grate over the cheddar cheese. Pop on the top shelf of your oven and bake until golden, 15-20 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle.

5

Put the broccoli on a lined baking tray and drizzle over some oil. Season with salt and pepper. Once the cottage pie has been in your oven for 5 mins, put the broccoli on the middle shelf of your oven and roast until the edges are crispy and slightly charred, 10-15 mins.

6

There's time to put your feet up whilst the pie is in the oven. Once it's bubbling and golden brown on top, serve the sweet potato cottage pie on plates with a portion of roasted broccoli on the side. Tuck in!