Cottage pie with sweet potato mash
Spud swap: Sweet potato can be replaced with Sebago potatoes. Filling can be made up to two days ahead. Keep covered in the fridge. Reheat before placing in dishes.
Ingredients
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 500g beef mince
• 2 cloves garlic, crushed
• 2 tblsps plain flour
• ¼ cup tomato paste
• 2 cups beef stock
• 2 tblsps Worcestershire sauce
• ⅓ cup grated Tasty cheese
SWEET POTATO MASH
• 800g sweet potato, peeled, chopped
• 50g butter
Method
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Grease four round, oven-proof dishes (1½-cup capacity) and place on an oven tray.
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Heat an oiled, large, deep frying pan over a medium heat. Add the onion, carrot and celery. Cook, stirring occasionally, until soft.
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Add beef mince and garlic. Cook, stirring, until browned. Add flour and tomato paste. Stir for 1 minute. Stir in stock and sauce and season with salt and pepper. Bring to a boil. Simmer, covered, stirring occasionally, for about 15 minutes, or until thickened.
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Divide hot filling among prepared dishes.
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To make mash, cook sweet potato in a large saucepan of boiling water until tender. Drain, then return to the pan over a medium to low heat and add the butter. Season with salt and pepper and mash until smooth. Spoon mash evenly over filling, then sprinkle with cheese.
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Cook in a hot oven (200°C) for about 20 minutes, or until golden. Serve.
