Cottage pie with sweet potato topping
1 medium, thinly sliced
2 clove(s), crushed
2 medium, finely chopped
2 stick(s), finely chopped
Extra lean beef mince, raw
Canned diced tomatoes
1 210g can
Beef stock cube
1 individual, (to make 550ml hot beef stock)
Frozen green peas
1 cup(s), (145g)
Orange sweet potato (kumara)
500 g, peeled, coarsely chopped
1 x 3 second spray(s)
- Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 5–6 minutes, until softened. Add garlic, carrots and celery and season with salt and pepper. Cook, stirring, for 5–6 minutes, until vegetables are just tender. Add thyme and mince and cook, stirring to break up lumps, for 5–6 minutes, until browned.
- Stir in tomatoes, Worcestershire sauce and stock. Bring to the boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened. Remove from heat and stir in peas.
- Meanwhile, preheat oven to 200°C. Cook sweet potato in a saucepan of boiling, salted water until tender. Drain and return to pan. Add milk and mash until smooth. Season with salt and pepper.
- Spoon mince mixture into a 1.25 litre (5 cup) capacity ovenproof dish or 4 x 1 1/2 cup (375 ml) capacity ovenproof dishes. Spread mash over top, then rough up the surface with a fork. Bake for 20–25 minutes, until topping has browned and mince is bubbling around edges. Serve.