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Cottage pie with sweet potato topping

Cottage pie with sweet potato topping

Total Time
1 hr 15 min
15 min
1 hr
Swap regular mashed potato for sweet potato to add a healthy 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, raw

500 g

Canned diced tomatoes

1 210g can

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, 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.
  2. 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.
  3. 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.
  4. 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.


COOK'S TIP: Cooking time and refrigerating and freezing tips remain the same whether this recipe is baked as 1 large pie or 4 individual pies. TO REFRIGERATE: Store unbaked pie, covered, in ovenproof dish, for up to 2 days. When ready to serve, uncover and bake pie, adding an extra 5–10 minutes cooking time to ensure filling is heated through. TO FREEZE: Store unbaked pie as above for up to 2 months. Thaw overnight in the fridge and bake as above.