Sweet potato cottage pie
A British beef classic updated with a nutritious sweet potato topping
Serves 2 people /
Prep 5 mins /
Cook 20 mins
Ingredients
400g sweet potatoes, peeled and diced
250g Co-op Irresistible Hereford 5% fat beef mince
1 onion, peeled and diced
1 carrot, peeled and grated
1 courgette, grated
300ml beef stock
1 tsp dried mixed herbs
1 tsp paprika
2 tsp beef gravy granules
15g Co-op unsalted butter;
Method
Cook the sweet potato in a pan of boiling water for 15 minsMeanwhile, fry the mince in a pan over a high heat for 5 mins, breaking it up so it browns evenly
Add the onion, carrot, courgette and stock, and sprinkle over the herbs and paprika
Bring to the boil and bubble gently for 15 mins
Add the gravy granules and cook, stirring, until the juices thicken
Spoon into an ovenproof dish
Drain the sweet potato, mash with the butter and use to top the mince mixture
Place under a hot grill for 2-3 mins until the potato begins to crisp