Get 3 months FREE*
Start today
Photo of Cottage pie with sweet potato topping by WW

Cottage pie with sweet potato topping

4 - 7
PersonalPoints™ per serving
Total Time
1 hr 15 min
15 min
1 hr
Swap regular mashed potato for sweet potato to add a flavour twist to this classic family favourite.


Brown onion

1 medium, thinly sliced


2 clove(s), crushed


2 medium, finely chopped


2 stick(s), finely chopped

Fresh thyme

2 sprig(s)

Extra lean beef mince

500 g

Canned diced tomatoes

210 g

Worcestershire sauce

2 tsp

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

Skim milk

1½ tbs

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 5-6 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add carrot and celery and season with salt and pepper. Cook, stirring, for 5-6 minutes or until just tender. Add thyme and mince and cook, stirring to break up lumps, for 5-6 minutes or until browned.
  2. Add tomatoes, Worcestershire and stock and bring to the boil. Reduce heat and simmer for 20 minutes or until sauce has reduced and most of the liquid has evaporated.
  3. Meanwhile, preheat oven to 200°C. Boil, steam or microwave sweet potato until tender. Drain and return to pan. Mash with milk until smooth. Season with salt and pepper.
  4. Stir peas through mince mixture. Spoon mixture into 4 x 500ml (2 cups) pie dishes or 1 x 20cm pie dish. Top with mash and bake for 20-25 minutes or until topping has browned and mince is bubbling. Serve.


TIPS: To make this recipe gluten-free, use gluten-free Worcestershire sauce. Add 2 tbs chopped fresh chives with milk in Step 3. Swap beef mince for turkey breast mince.