Cottage pie: the king of Cosy! Here’s an even healthier and more delicious spin on a family classic with its lean, succulent ostrich mince and a carb conscious sweet potato mash.
COMFORTING COTTAGE PIE
COMFORTING COTTAGE PIE
with ostrich mince & melted mozzarella
Hands on Time: 30 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Stock
- Carrots
- Cooked Chopped Tomato
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella
- Green Leaves
- NOMU Italian Rub
- Onion
- Onions
- Ostrich
- Ostrich Mince
- Sweet Potato
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Tinfoil
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
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 in a colander over the pot and steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
MAKE THE FILLING
Dilute the stock with 40ml of boiling water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent. Add in the mince and work quickly to break it up. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Add the grated garlic and Italian Rub and fry for 1-2 minutes. Add the grated carrot and fry for 1-2 minutes until soft, shifting occasionally. Stir in the tomato paste, cooked chopped tomatoes, and diluted stock. Simmer for 5-7 minutes until reduced and thickened. Stir in seasoning and a sweetener of choice to taste.
MASH IT UP!
Mash the steamed sweet potato with a knob of butter (optional) and half of the grated mozzarella cheese. Season to taste.
GOLDEN GOODNESS
Time to assemble the cottage pie! Spoon the mince into an ovenproof dish and evenly spread the sweet potato mash over the top. Sprinkle with the remaining mozzarella. Bake in the oven for 7-8 minutes until the topping is golden, keeping a close eye on it.
TOSS THE SALAD
Just before serving, toss the rinsed green leaves through a drizzle of olive oil.
ENJOY SOME COMFORT!
Plate up a generous helping of healthy cottage pie with the fresh green leaves on the side. Go on, Chef... Indulge!
Sweet Potato - 250g
Beef Stock - 5ml
Onion - 1
Ostrich Mince - 150g
Garlic Clove - 1
NOMU Italian Rub - 7.5ml
Carrots - 120g
Tomato Paste - 15ml
Cooked Chopped Tomato - 200g
Grated Mozzarella - 50g
Green Leaves - 20g
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
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 in a colander over the pot and steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
MAKE THE FILLING
Dilute the stock with 80ml of boiling water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Add the grated garlic and Italian Rub and fry for 1-2 minutes. Add the grated carrot and fry for 2-3 minutes until soft, shifting occasionally. Stir in the tomato paste, cooked chopped tomatoes, and diluted stock. Simmer for 7-9 minutes until reduced and thickened. Stir in seasoning and a sweetener of choice to taste.
MASH IT UP!
Mash the steamed sweet potato with a knob of butter (optional) and half of the grated mozzarella cheese. Season to taste.
GOLDEN GOODNESS
Time to assemble the cottage pie! Spoon the mince into an ovenproof dish and evenly spread the sweet potato mash over the top. Sprinkle with the remaining mozzarella. Bake in the oven for 8-10 minutes until the topping is golden, keeping a close eye on it.
TOSS THE SALAD
Just before serving, toss the rinsed green leaves through a drizzle of olive oil.
ENJOY SOME COMFORT!
Plate up a generous helping of healthy cottage pie with the fresh green leaves on the side. Go on, Chef... Indulge!
Sweet Potato - 500g
Beef Stock - 10ml
Onion - 1
Ostrich Mince - 300g
Garlic Cloves - 2
NOMU Italian Rub - 15ml
Carrots - 240g
Tomato Paste - 30ml
Cooked Chopped Tomato - 400g
Grated Mozzarella - 100g
Green Leaves - 40g
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
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 in a colander over the pot and steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
MAKE THE FILLING
Dilute the stock with 80ml of boiling water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Add the grated garlic and Italian Rub and fry for 1-2 minutes. Add the grated carrot and fry for 2-3 minutes until soft, shifting occasionally. Stir in the tomato paste, cooked chopped tomatoes, and diluted stock. Simmer for 7-9 minutes until reduced and thickened. Stir in seasoning and a sweetener of choice to taste.
MASH IT UP!
Mash the steamed sweet potato with a knob of butter (optional) and half of the grated mozzarella cheese. Season to taste.
GOLDEN GOODNESS
Time to assemble the cottage pie! Spoon the mince into an ovenproof dish and evenly spread the sweet potato mash over the top. Sprinkle with the remaining mozzarella. Bake in the oven for 8-10 minutes until the topping is golden, keeping a close eye on it.
TOSS THE SALAD
Just before serving, toss the rinsed green leaves through a drizzle of olive oil.
ENJOY SOME COMFORT!
Plate up a generous helping of healthy cottage pie with the fresh green leaves on the side. Go on, Chef... Indulge!
Sweet Potato - 500g
Beef Stock - 10ml
Onion - 1
Ostrich Mince - 300g
Garlic Cloves - 2
NOMU Italian Rub - 15ml
Carrots - 240g
Tomato Paste - 30ml
Cooked Chopped Tomato - 400g
Grated Mozzarella - 100g
Green Leaves - 40g
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
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 in a colander over the pot and steam for 25-30 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
MAKE THE FILLING
Dilute the stock with 100ml of boiling water. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up. Allow to caramelise for 7-8 minutes until browned, stirring occasionally. Add the grated garlic and Italian Rub and fry for 1-2 minutes. Add the grated carrot and fry for 3-4 minutes until soft, shifting occasionally. Stir in the tomato paste, cooked chopped tomatoes, and diluted stock. Simmer for 10-12 minutes until reduced and thickened. Stir in seasoning and a sweetener of choice to taste.
MASH IT UP!
Mash the steamed sweet potato with a knob of butter (optional) and half of the grated mozzarella cheese. Season to taste.
GOLDEN GOODNESS
Time to assemble the cottage pie! Spoon the mince into an ovenproof dish and evenly spread the sweet potato mash over the top. Sprinkle with the remaining mozzarella. Bake in the oven for 10-15 minutes until the topping is golden, keeping a close eye on it.
TOSS THE SALAD
Just before serving, toss the rinsed green leaves through a drizzle of olive oil.
ENJOY SOME COMFORT!
Plate up a generous helping of healthy cottage pie with the fresh green leaves on the side. Go on, Chef... Indulge!
Sweet Potato - 1kg
Beef Stock - 20ml
Onions - 2
Ostrich Mince - 600g
Garlic Cloves - 3
NOMU Italian Rub - 30ml
Carrots - 480g
Tomato Paste - 60ml
Cooked Chopped Tomato - 800g
Grated Mozzarella - 200g
Green Leaves - 80g
Woolies Products in this dish
