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
Canned diced tomatoes
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 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.
- 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.
- 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.
- 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.