Sweet Potato Cottage Pie
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Sweet Potato Cottage Pie

Sweet Potato Cottage Pie

with Mushrooms and Cheddar

This Sweet Potato Cottage Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Family Friendly
•High Protein
Allergens:
Cereals containing gluten
•Milk

The quantities provided above are averages only.

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 Time45 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Sweet Potato

450

Potatoes

2

Garlic Clove

240

British Beef and Pork Mince

80

Sliced Mushrooms

7.5

Worcester Sauce

(Contains Cereals containing gluten)

25

Sun-Dried Tomato Paste

1

Tomato Passata

10

Beef Stock Paste

30

Mature Cheddar Cheese

(Contains Milk)

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)738 kcal
Energy (kJ)3089 kJ
Fat31.4 g
of which saturates10.3 g
Carbohydrate79.1 g
of which sugars18.3 g
Protein37.3 g
Salt2.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Instructions

Prep the Potatoes
1

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

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

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

Get Frying
2

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

Once hot, add the beef and pork 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 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.

Make the Mash
3

Meanwhile, add the chopped potatoes to your pan of boiling water and simmer 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, 15-20 mins. 

Assemble your Pie
5

Preheat your grill to medium-high.

Transfer the mince filling to an ovenproof dish and top with an even layer of mash.

Grate the Cheddar cheese over the top, then grill until golden and bubbling, 10-15 mins.

Serve
6

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

Enjoy!