What are the main ingredients in Oh My Scrumptious Cottage Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional), Milk (optional)

What is the nutritional information of Oh My Scrumptious Cottage Pie?

Calories: 878, Carbs: 100 grams, Fat: grams, Protein: 42.1 grams, Sugar: 44.9 grams, Salt: 957 grams

How do I prepare Oh My Scrumptious Cottage Pie?

WHILE THE SAUCE IS SIMMERING…: Once the sweet potato and carrot have finished steaming, discard the water and return to the pot. Add in a splash of water or milk (optional), the grated cheese, and a knob of butter or coconut oil (optional). Mash with a fork (or potato masher) until smooth and combined. Season to taste and set aside. STEAMY SWEET POTATO: Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Place the sweet potato chunks and carrot chunks in a colander over the pot. Leave to steam for 25-30 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Dilute the stock with 60ml of boiling water. ASSEMBLE THE GOODNESS: When the mince mixture has reduced, season and add a sweetener of choice to taste. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the hot oven for 7-8 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn! Remove from the oven on completion. COMFORTING NOURISHMENT: Plate up a generous helping of cosy cottage pie and sprinkle over the remaining chopped mint. Go on, Chef... Indulge! MAKE THE FILLING: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion for 3-4 minutes until soft. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant. Stir in the cottage pie pizazz, cooked chopped tomato, and diluted stock. Reduce the heat and simmer for 10-12 minutes until reduced and thickened, stirring occasionally. During the last minute, mix through the peas and ½ the chopped mint until heated through.

What should be prepared from my kitchen to make Oh My Scrumptious Cottage Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional), Milk (optional)

Oh My Scrumptious Cottage Pie

Name: Oh My Scrumptious Cottage Pie
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional); Milk (optional)

The perfect combination of cosy and nourishing! A Paleo-friendly spin on a family favourite; under a crust of cheese and carb-conscious sweet potato carrot mash, succulent flavourful mince awaits. Warm your soul with this nostalgic dish.

Oh My Scrumptious Cottage Pie

with mouthwatering beef mince & creamy sweet potato carrot mash

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Carrot
Celery Stalk
Celery Stalks
Cooked Chopped Tomato
Cottage Pie Pizazz
Free-Range Beef Mince
Fresh Mint
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Onion
Onions
Peas
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)
Milk (optional)

Serves 1

STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Place the sweet potato chunks and carrot chunks in a colander over the pot. Leave to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Dilute the stock with 40ml of boiling water.
MAKE THE FILLING
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion for 2-3 minutes until soft. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant. Stir in the cottage pie pizazz, cooked chopped tomato, and diluted stock. Reduce the heat and simmer for 10-12 minutes until reduced and thickened, stirring occasionally. During the last minute, mix through the peas and ½ the chopped mint until heated through.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato and carrot have finished steaming, discard the water and return to the pot. Add in a splash of water or milk (optional), the grated cheese, and a knob of butter or coconut oil (optional). Mash with a fork (or potato masher) until smooth and combined. Season to taste and set aside.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season and add a sweetener of choice to taste. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the hot oven for 7-8 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn! Remove from the oven on completion.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie and sprinkle over the remaining chopped mint. Go on, Chef... Indulge!

Sweet Potato - 250g
Carrot - 240g
Beef Stock - 5ml
Celery Stalk - 1
Onion - 1
Free-range Beef Mince - 150g
Garlic Clove - 1
Cottage Pie Pizazz - 20ml
Cooked Chopped Tomato - 200g
Peas - 50g
Fresh Mint - 4g
Grated Italian-style Hard Cheese - 15ml

Download the Recipe

Serves 2

STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Place the sweet potato chunks and carrot chunks in a colander over the pot. Leave to steam for 25-30 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Dilute the stock with 60ml of boiling water.
MAKE THE FILLING
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion for 3-4 minutes until soft. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant. Stir in the cottage pie pizazz, cooked chopped tomato, and diluted stock. Reduce the heat and simmer for 10-12 minutes until reduced and thickened, stirring occasionally. During the last minute, mix through the peas and ½ the chopped mint until heated through.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato and carrot have finished steaming, discard the water and return to the pot. Add in a splash of water or milk (optional), the grated cheese, and a knob of butter or coconut oil (optional). Mash with a fork (or potato masher) until smooth and combined. Season to taste and set aside.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season and add a sweetener of choice to taste. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the hot oven for 7-8 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn! Remove from the oven on completion.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie and sprinkle over the remaining chopped mint. Go on, Chef... Indulge!

Sweet Potato - 500g
Carrot - 480g
Beef Stock - 10ml
Celery Stalks - 2
Onion - 1
Free-range Beef Mince - 300g
Garlic Cloves - 2
Cottage Pie Pizazz - 40ml
Cooked Chopped Tomato - 400g
Peas - 100g
Fresh Mint - 8g
Grated Italian-style Hard Cheese - 30ml

Download the Recipe

Serves 3

STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Place the sweet potato chunks and carrot chunks in a colander over the pot. Leave to steam for 25-30 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Dilute the stock with 80ml of boiling water.
MAKE THE FILLING
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion for 3-4 minutes until soft. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant. Stir in the cottage pie pizazz, cooked chopped tomato, and diluted stock. Reduce the heat and simmer for 12-15 minutes until reduced and thickened, stirring occasionally. During the last minute, mix through the peas and ½ the chopped mint until heated through.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato and carrot have finished steaming, discard the water and return to the pot. Add in a splash of water or milk (optional), the grated cheese, and a knob of butter or coconut oil (optional). Mash with a fork (or potato masher) until smooth and combined. Season to taste and set aside.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season and add a sweetener of choice to taste. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the hot oven for 7-8 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn! Remove from the oven on completion.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie and sprinkle over the remaining chopped mint. Go on, Chef... Indulge!

Sweet Potato - 750g
Carrot - 720g
Beef Stock - 15ml
Celery Stalks - 3
Onions - 2
Free-range Beef Mince - 450g
Garlic Cloves - 3
Cottage Pie Pizazz - 60ml
Cooked Chopped Tomato - 600g
Peas - 150g
Fresh Mint - 12g
Grated Italian-style Hard Cheese - 45ml

Download the Recipe

Serves 4

STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Place the sweet potato chunks and carrot chunks in a colander over the pot. Leave to steam for 30-35 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Dilute the stock with 100ml of boiling water.
MAKE THE FILLING
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped celery, diced carrot and diced onion for 5-6 minutes until soft. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and fry for 1-2 minutes until fragrant. Stir in the cottage pie pizazz, cooked chopped tomato, and diluted stock. Reduce the heat and simmer for 15-20 minutes until reduced and thickened, stirring occasionally. During the last minute, mix through the peas and ½ the chopped mint until heated through.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato and carrot have finished steaming, discard the water and return to the pot. Add in a splash of water or milk (optional), the grated cheese, and a knob of butter or coconut oil (optional). Mash with a fork (or potato masher) until smooth and combined. Season to taste and set aside.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season and add a sweetener of choice to taste. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the hot oven for 7-8 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn! Remove from the oven on completion.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie and sprinkle over the remaining chopped mint. Go on, Chef... Indulge!