A warming family favourite, this cottage pie is made with rich grass-fed Yorkshire beef and topped with sweet potato and spinach mash.
Prep time: 15 minutes
Serves: 2 adults and 2-3 children
120g sundried tomatoes
1 beef stock cube
1 brown onion
1 red pepper
1 tsp dried Italian herbs
240g cherry tomatoes
2 garlic cloves
2 tbsp oil
4 tbsp tomato puree
500g beef mince
800g sweet potato
1. Preheat the oven to 220°C / gas mark 7, and boil a kettle. Heat a large frying pan with 1 tbsp oil on a medium-high heat and add the minced beef, season with sea salt and black pepper. Cook for 10 mins until browned, then place in a sieve to drain the fat and set aside. Dissolve the beef stock cube in a jug with 200ml boiling water.
2. Meanwhile, peel the sweet potato and chop into 1cm pieces. Place the sweet potato in a saucepan and cover with boiling water, boil for 15 mins until soft, drain then mash in the pan (with a potato masher) and keep warm.
3. Finely dice the onion and roughly chop the sundried tomatoes. Using the pan the beef was cooked in, heat 1 tbsp oil on a medium heat, add the onion and cook for 5 mins. Dice the celery and red pepper, grate the garlic and add all these to the pan along with the dried herbs. Cook for 5-10 mins stirring occasionally until soft then add the beef mince, tomato puree, sundried tomatoes and cook for a further minute.
4. Cut the cherry tomatoes in half and add to the pan along with the beef stock and passata, Simmer for 15 mins until the sauce has thickened.
5. Add the spinach to the mashed sweet potato and stir all together over a low heat to wilt.
6. Spoon the beef mince into an ovenproof dish and flatten with a fork. Spoon the sweet potato mash over the top then rake with a fork to give line effects. Season the topping with sea salt and black pepper.
7. Place the cottage pie under the grill for 5 mins, until golden. Serve on four warm plates.
634 calories • 74g carbs • 20g fat • 43g protein
Recipe courtesy of Mindful Chef