Cosy and nourishing, cottage pie is king! We’ve given this family classic an even more delicious spin with a carb-conscious sweet potato mash to smother its succulent mince and tomato centre, laced with garlic and herbs.
Easy-Cheesy Cottage Pie
Easy-Cheesy Cottage Pie
with beef mince, a sweet potato mash topping & melted mozzarella
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Carrot
- Carrots
- Cooked Chopped Tomato
- Free-Range Beef Mince
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella
- Green Leaves
- NOMU Italian Rub
- Onion
- Onions
- Sweet Potato
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Milk (optional)
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. Dilute the stock with 40ml of boiling water.
MAKE THE FILLING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and carrot 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 Italian Rub, and fry for 1-2 minutes until fragrant. Stir in the tomato paste, cooked chopped tomato, and diluted stock. Simmer for 5-7 minutes until reduced and thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato has finished steaming, discard the water and return to the pot. Add ½ of the mozzarella, a splash of water or milk, and knob of butter or coconut oil (optional). Mash with a fork or potato masher until smooth and combined. Season to taste and set aside. Toss a drizzle of oil through the rinsed green leaves, season, and set aside for serving.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season to taste with salt, pepper, and a sweetener of choice. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top and sprinkle with the remaining mozzarella. Bake in the oven for 7-8 minutes until the topping is golden, keeping 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 side with the dressed leaves. Go on, Chef... Indulge!
Sweet Potato - 250g
Beef Stock - 5ml
Onion - 1
Carrot - 240g
Free-range Beef Mince - 150g
Garlic Clove - 1
NOMU Italian Rub - 7,5ml
Tomato Paste - 15ml
Cooked Chopped Tomato - 200g
Grated Mozzarella - 50g
Green Leaves - 20g
STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil a full 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. Dilute the stock with 80ml of boiling water.
MAKE THE FILLING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and carrot 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 5-6 minutes until browned, shifting occasionally. Add the grated garlic and Italian Rub, and fry for 1-2 minutes until fragrant. Stir in the tomato paste, cooked chopped tomato, and diluted stock. Simmer for 7-9 minutes until reduced and thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato has finished steaming, discard the water and return to the pot. Add ½ of the mozzarella, a splash of water or milk, and knob of butter or coconut oil (optional). Mash with a fork or potato masher until smooth and combined. Season to taste and set aside. Toss a drizzle of oil through the rinsed green leaves, season, and set aside for serving.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season to taste with salt, pepper, and a sweetener of choice. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top and sprinkle with the remaining mozzarella. Bake in the oven for 8-10 minutes until the topping is golden, keeping 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 side with the dressed leaves. Go on, Chef... Indulge!
Sweet Potato - 500g
Beef Stock - 10ml
Onion - 1
Carrot - 360g
Free-range Beef Mince - 300g
Garlic Cloves - 2
NOMU Italian Rub - 15ml
Tomato Paste - 30ml
Cooked Chopped Tomato - 400g
Grated Mozzarella - 100g
Green Leaves - 40g
STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil a full 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. Dilute the stock with 80ml of boiling water.
MAKE THE FILLING
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and carrot 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 5-6 minutes until browned, shifting occasionally. Add the grated garlic and Italian Rub, and fry for 1-2 minutes until fragrant. Stir in the tomato paste, cooked chopped tomato, and diluted stock. Simmer for 7-9 minutes until reduced and thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato has finished steaming, discard the water and return to the pot. Add ½ of the mozzarella, a splash of water or milk, and knob of butter or coconut oil (optional). Mash with a fork or potato masher until smooth and combined. Season to taste and set aside. Toss a drizzle of oil through the rinsed green leaves, season, and set aside for serving.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season to taste with salt, pepper, and a sweetener of choice. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top and sprinkle with the remaining mozzarella. Bake in the oven for 8-10 minutes until the topping is golden, keeping 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 side with the dressed leaves. Go on, Chef... Indulge!
Sweet Potato - 500g
Beef Stock - 10ml
Onion - 1
Carrot - 360g
Free-range Beef Mince - 300g
Garlic Cloves - 2
NOMU Italian Rub - 15ml
Tomato Paste - 30ml
Cooked Chopped Tomato - 400g
Grated Mozzarella - 100g
Green Leaves - 40g
STEAMY SWEET POTATO
Preheat the oven to 200°C. Boil a full 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. Dilute the stock with 100ml of boiling water.
MAKE THE FILLING
Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and carrot 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 7-8 minutes until browned, shifting occasionally. Add the grated garlic and Italian Rub, and fry for 1-2 minutes until fragrant. Stir in the tomato paste, cooked chopped tomato, and diluted stock. Simmer for 10-12 minutes until reduced and thickened, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Once the sweet potato has finished steaming, discard the water and return to the pot. Add ½ of the mozzarella, a splash of water or milk, and knob of butter or coconut oil (optional). Mash with a fork or potato masher until smooth and combined. Season to taste and set aside. Toss a drizzle of oil through the rinsed green leaves, season, and set aside for serving.
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, season to taste with salt, pepper, and a sweetener of choice. Remove from the heat and spoon into an ovenproof dish. Evenly spread the sweet potato mash over the top and sprinkle with the remaining mozzarella. Bake in the oven for 10-15 minutes until the topping is golden, keeping 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 side with the dressed leaves. Go on, Chef... Indulge!
Sweet Potato - 1kg
Beef Stock - 20ml
Onions - 2
Carrots - 1
Free-range Beef Mince - 600g
Garlic Cloves - 4
NOMU Italian Rub - 30ml
Tomato Paste - 60ml
Cooked Chopped Tomato - 800g
Grated Mozzarella - 200g
Green Leaves - 80g
Woolies Products in this dish
