Sweet Potato Cottage Pie
Sweet Potato Cottage Pie
- July 20, 2021
- Posted by: Fitbliss
Place sweet potato in a saucepan of cold salted water and simmer for 10 minutes, or until tender. Drain and mash.
At the same time, heat a large fry pan over medium heat. Cook onion for 5 minutes until soft. Add garlic and cook for another minute.
Increase heat to high. Add beef, season with salt and pepper and cook for a few minutes without stirring. Stir and continue to cook for 2-3 minutes, stirring occasionally until browned.
Add tomato paste and cook for a few more minutes.
Combine cornflour with a small amount of stock and stir until smooth. Add to pan, along with remaining stock, zucchini and carrot. Reduce heat to medium-low and simmer for 7-8 minutes, stirring occasionally, until liquid reduces to a thick sauce. Adjust seasoning.
Preheat an oven grill to high.
Transfer meat to a 22cm round pie dish and cover with mash.
Place under the grill for 5-10 minutes or until top is golden.
Divide between plates and serve with salad leaves tossed with vinegar and
Servings 4
- Amount Per Serving
- Calories 408
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 6g30%
- Total Carbohydrate 25.5g9%
- Dietary Fiber 6.4g26%
- Sugars 11.4g
- Protein 40.4g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place sweet potato in a saucepan of cold salted water and simmer for 10 minutes, or until tender. Drain and mash.
At the same time, heat a large fry pan over medium heat. Cook onion for 5 minutes until soft. Add garlic and cook for another minute.
Increase heat to high. Add beef, season with salt and pepper and cook for a few minutes without stirring. Stir and continue to cook for 2-3 minutes, stirring occasionally until browned.
Add tomato paste and cook for a few more minutes.
Combine cornflour with a small amount of stock and stir until smooth. Add to pan, along with remaining stock, zucchini and carrot. Reduce heat to medium-low and simmer for 7-8 minutes, stirring occasionally, until liquid reduces to a thick sauce. Adjust seasoning.
Preheat an oven grill to high.
Transfer meat to a 22cm round pie dish and cover with mash.
Place under the grill for 5-10 minutes or until top is golden.
Divide between plates and serve with salad leaves tossed with vinegar and
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Place sweet potato in a saucepan of cold salted water and simmer for 10 minutes, or until tender. Drain and mash.
At the same time, heat a large fry pan over medium heat. Cook onion for 5 minutes until soft. Add garlic and cook for another minute.
Increase heat to high. Add beef, season with salt and pepper and cook for a few minutes without stirring. Stir and continue to cook for 2-3 minutes, stirring occasionally until browned.
Add tomato paste and cook for a few more minutes.
Combine cornflour with a small amount of stock and stir until smooth. Add to pan, along with remaining stock, zucchini and carrot. Reduce heat to medium-low and simmer for 7-8 minutes, stirring occasionally, until liquid reduces to a thick sauce. Adjust seasoning.
Preheat an oven grill to high.
Transfer meat to a 22cm round pie dish and cover with mash.
Place under the grill for 5-10 minutes or until top is golden.
Divide between plates and serve with salad leaves tossed with vinegar and
Servings 4
- Amount Per Serving
- Calories 408
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 6g30%
- Total Carbohydrate 25.5g9%
- Dietary Fiber 6.4g26%
- Sugars 11.4g
- Protein 40.4g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place sweet potato in a saucepan of cold salted water and simmer for 10 minutes, or until tender. Drain and mash.
At the same time, heat a large fry pan over medium heat. Cook onion for 5 minutes until soft. Add garlic and cook for another minute.
Increase heat to high. Add beef, season with salt and pepper and cook for a few minutes without stirring. Stir and continue to cook for 2-3 minutes, stirring occasionally until browned.
Add tomato paste and cook for a few more minutes.
Combine cornflour with a small amount of stock and stir until smooth. Add to pan, along with remaining stock, zucchini and carrot. Reduce heat to medium-low and simmer for 7-8 minutes, stirring occasionally, until liquid reduces to a thick sauce. Adjust seasoning.
Preheat an oven grill to high.
Transfer meat to a 22cm round pie dish and cover with mash.
Place under the grill for 5-10 minutes or until top is golden.
Divide between plates and serve with salad leaves tossed with vinegar and