Sweet Potato Cottage Pie
We love good Sweet Potato Cottage Pie with Broccoli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Ingredients
1
Sweet Potato
450
Potatoes
2
Garlic Clove
80
Sliced Mushrooms
240
Beef Mince
1
Tomato Passata
7.5
Worcester Sauce
(Contains Cereals containing gluten)
25
Sun-Dried Tomato Paste
10
Beef Stock Paste
30
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C and put a large saucepan of water with 1/2 tsp of salt on to boil for the potatoes. Chop the mushrooms into roughly 1cm pieces. Peel or grate the garlic (or use a garlic press). Chop both types of potato into roughly 2cm cubes (no need to peel).
Heat a drizzle of oil in a large frying pan on medium high heat and add the mince. Season with salt and pepper. Break it up with a wooden spoon and cook until browned, 4-5 mins. Add the garlic and mushrooms and cook until browned, 4-5 mins more, stirring occasionally.
Meanwhile, add both types of potato to your pan of boiling water and simmer until tender, 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 large knob of butter and a splash of milk too (if you have some), season with salt and some pepper. Mash until smooth.
Once the mushrooms have browned, add the Worcester sauce to the pan and bubble away until evaporated, 1-2 mins. Add the sun-dried tomato paste, tomato passata, water (see ingredients for amount) and beef stock paste. Bring to the boil, then reduce the heat and simmer until thickened, 15-20 mins.
Preheat your grill to medium-high. Transfer the cooked sauce to an ovenproof dish, spread the mash on top and grate over the cheddar cheese. Place under the grill and cook until golden, 10-15 mins.
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 and tuck in!
